Hot Toddy Tart

• Shortbread Tea Leaf Cookie Crust:
• 2 cups AP Flour
• 1 cup unsalted butter
• 1/2 cup sugar
• 1/4 teaspoon sea salt
• 4 bags black tea
• 4 tablespoons fresh lemon juice
• Crunchy Brandied Sugar and Whipped Cream
• 2/3 cup brandy
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 cups heavy cream
• 2 zest of organic lemons
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon brandy
• 1 tablespoon prepared tea

1. Cut open tea bags and release tea leaves into small bowl. Add lemon juice and stir to coat leaves. Leave to sit for at least 20 minutes.
2. Dice butter.
3. Work flour, sugar, salt, and butter together in bowl with your hands until ball of dough forms, and no clumps of butter remain.
4. Drain lemon juice from tea leaves, (cheesecloth or a paper towel can assist), and add tea leaves to the dough; work in until evenly distributed.
5. Wrap and chill dough for 10-15 min.
6. Press chilled dough evenly into 11 in. tart pan, (patch any holes or tears with extra dough), to a thickness of 1/4 inch, and trim edges (roll rolling pan over top to effectively trim excess dough.)
7. Bake in 350 degree F oven until a light golden brown (approximately 30 minutes.)
8. Combine brandy, butter, and sugar in pot over medium heat,
9. Stir constantly until it turns a deep reddish-amber, and registers 240 degrees F on a candy thermometer.
10. Pull off heat and immediately pour over pre-baked shortbread cookie crust, and quickly distribute topping to edges of tart with icing spatula, before it sets.
11. Cool tart.
12. Combine cream and lemon zest in bowl; whip to soft peaks.
13. Add lemon juice, brandy, and tea in slow drizzle while whipping; whip to stiff peaks.
14. To serve, plate individual slices and top with whipped cream.

shortbread tea, flour, unsalted butter, sugar, salt, black tea, lemon juice, crunchy, brandy, butter, sugar, heavy cream, lemons, sugar, lemon juice, brandy

Taken from food52.com/recipes/10342-hot-toddy-tart (may not work)