Assam Tartlet Shells
Serves: 6 (4-inch) shells
  • 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
  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.
CTC means crush, tear, curl. Tea manufactured in this method resembles small granules similar in appearance to coffee grounds.
Recipe by TeaTime Magazine at