Assam Tartlet Shells
Serves: 6 (4-inch) shells
 
Ingredients
  • 1½ cups all-purpose flour
  • 1½ teaspoons Assam CTC black tea leaves*
  • ½ teaspoon kosher salt
  • ¼ cup plus 2 tablespoons cold unsalted butter, cubed
  • ¼ cup ice water
  • 1 large egg
  • 1 tablespoon room temperature water
Instructions
  1. In a large bowl, whisk together flour, tea leaves, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Gradually add ¼ cup ice water, stirring with a fork until dry ingredients are moistened and a dough forms.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat oven to 375°. Spray 6 (4-inch) tartlet pans with cooking spray.
  4. Divide dough into 6 equal pieces. Using a rolling pin, roll out dough portions to a ⅛-inch thickness on a lightly floured surface. Transfer dough to prepared tartlet pans, pressing into bottom and up sides. Referring to page 126, using large end of a chopstick, press dough into indentations in sides of tartlet pans. Using a fork, prick bottom of dough. Place tartlet pans on a rimmed baking sheet. Top each tartlet with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
  5. Bake for 7 minutes. Carefully remove weights and parchment paper. Bake until crust looks dry, 4 to 5 minutes more.
  6. In a small bowl, whisk together egg and 1 tablespoon room temperature water. Brush tartlet shells with egg mixture. Bake 2 minutes more. Let tartlet shells cool on a wire rack for 10 minutes.
Notes
CTC means crush, tear, curl. Tea manufactured in this method resembles small granules similar in appearance to coffee grounds.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/assam-vegetable-tartlets/