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1
Put the water and tea in a small saucepan and bring to a simmer.
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2
Remove from the heat and infuse for 10 minutes.
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3
Strain, pressing on the solids, and measure; add water if necessary to make 1 1/4 cups.
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4
Refrigerate until cold.
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5
Pour the tea into a blender and turn the blender on to low.
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6
Slowly sprinkle the agar into the vortex.
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7
When youve added all the agar, blend for 1 more minute.
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8
Pour into a saucepan and bring to a boil.
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9
Reduce the heat and cook at an active simmer for 5 minutes, then pour into a baking dish.
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10
Refrigerate until set and chilled, at least 2 hours.
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11
Put the gel back in the blender and blend until smooth and fluid.
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12
Store in an airtight container in the refrigerator for up to 2 days.
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13
Grate the zest from the lemon and put it in a blender.
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14
Cut off the peel and pith, cut the lemon in half lengthwise, and remove the seeds.
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15
Chop the lemon and put it into the blender with the egg, egg yolk, vanilla sugar, and cream.
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16
Blend until very smooth.
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17
Strain into a pitcher or measuring cup.
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18
Skim off the foam and refrigerate until needed.
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19
Roll the dough to 1/8 inch thick between two sheets of parchment.
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20
Refrigerate for 30 minutes.
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21
Line a baking sheet with parchment.
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22
Cut 3 1/2-inch rounds from the dough and line eight 2 1/4-inch tart rings with the dough, setting the rings on the sheet pan as you finish.
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23
Refrigerate for 30 minutes.
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24
Heat the oven to 375F or 350F on convection.
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25
Trim the excess dough.
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26
Line the dough with parchment and fill with dried beans (or rice or pastry weights) and bake until cooked through, about 10 minutes.
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27
Let the pastry shells cool and remove the beans and parchment.
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28
Reduce the oven temperature to 250F (225F if youre using convection).
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29
Pour the Meyer lemon custard into the tart shells.
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30
Bake until the custard is set, with just a slight jiggle in the center, 18 to 20 minutes.
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31
Let cool to room temperature.
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32
Use a 2 1/8-inch cutter to cut the chocolate creme chiboust into eight disks.
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33
Place them on a parchment-lined baking sheet and refrigerate.
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34
Heat the oven to 400F or 375F on convection.
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35
Set a chiboust disk on top of each tart.
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36
Bake until puffed, about 2 minutes.
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37
Smear some Earl Grey gel onto a dessert plate.
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38
Dust a tart with confectioners sugar and place it on the gel.
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39
Garnish the plate with some praline powder and praline paste, if you want.
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40
Repeat for each serving.
