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1
To prepare crust, sift the flour and salt in a large bowl. Mix in tea leaves. Set aside.
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2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
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3
Reduce the speed to low and beat in the flour mixture until just incorporated.
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4
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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5
Preheat oven to 350F. Grease a pie pan with a removable bottom.
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6
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
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7
Bake the crust for 15 to 20 minutes, or until the edge is lightly browned.
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8
Remove from oven and let the crust cool completely before removing from the pan.
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9
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
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10
In the same bowl, use a paddle attachment, beat cream cheese until it's soft and creamy.
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11
Add sugar, lemon zest and juice, continue beating until combined.
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12
Gently fold half of the whipped cream into the cream cheese mixture until incorporated.
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13
Pour the cream mixture in the cooled crust. Smooth the top with a spatula.
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14
Pipe the remaining whipped cream along the edges of the pie. Garnish with lemon slices.
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15
Refrigerate the pie until set, about 3 hours, or preferably overnight.
