Name: Awesome Assam Lemon Tart
Yield: Yields 6 servings
Cuisine: Indian
Ingredients: ½ pound/230 grams unsalted (sweet) butter at room temperature; ¼ pound/115 grams unsalted (sweet) butter; Natural, unsalted pistachio nuts, finely chopped; crystallized ginger, thinly sliced; or candied lemon slices; Zest of 1 lemon; 2 whole large eggs plus 2 egg yolks from large eggs; 1 whole large egg; ¾ cup/150 grams all-purpose flour; ½ cup/120 milliliters freshly squeezed lemon juice; 4 tablespoons/56 grams Assam tea leaves; ¼ cup/50 grams granulated white sugar; Zest of ½ lemon, yellow part only (the white pith can be bitter, so avoid grating it along with the zest); ¾ cup/150 grams granulated white sugar

Preparation info

Yields
6
servings

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

Taking advantage of the mellow, almost creamy character of Assam, the filling for this tart acquires its attractive butterscotch color from the reddish hue of the tea, which has been steeped not in water but in fresh lemon juice.

The short dough can be used for both the crust and shortbread cookies. Shape into a ½-inch/1-centimeter round disc sprinkled with granulated sugar, scored into wedges. Bake at 325°F