Lemon-Ginger Black Tea Tartlet Shells
Serves: 15
 
Ingredients
  • 1 3⁄4 cups all-purpose flour
  • 1 tablespoon finely ground loose-leaf lemon-ginger black tea*
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1⁄2 cup cold unsalted butter, cubed
  • 4 to 5 tablespoons ice water
Instructions
  1. In the work bowl of a food processor, pulse together flour, tea, sugar, and salt. Add butter, and pulse until mixture is crumbly. Add 4 to 5 table- spoons ice water, 1 tablespoon at a time, pulsing just until dough comes together.
  2. Shape dough into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. (Dough can be refrigerated for up to 3 days or frozen for up to 2 months.)
  3. Preheat oven to 400°. Line a 17 1⁄4x12 1⁄4-inch rimmed baking sheet with parchment paper. Lightly spray 15 (2 1⁄2-inch) fluted tartlet pans with baking spray with flour.
  4. When ready to use, let dough soften slightly at room temperature. On a lightly floured surface, roll out dough into a 1⁄4-inch-thick rectangle. Using a 3-inch round cutter dipped in flour, cut 15 rounds from dough, rerolling scraps as necessary. Cover loosely with plastic wrap. Gently press a dough round into bottom and sides of each tartlet pan, being careful not to pull dough. If desired, use the wide end of a chopstick to press dough into indentations in sides of pans. Place tartlet pans on prepared baking sheet. Freeze until dough is firm, approximately 15 minutes.
  5. Using a knife, trim excess dough flush with pan edges. Using a fork, prick bottoms of crusts several times. Line each crust with a mini muffin liner, and fill with pie weights or dried beans.
  6. Bake until crusts are lightly browned, approximately 12 minutes. Carefully remove liners and pie weights. Bake until crusts are lightly golden brown and dry to the touch, 10 to 15 minutes more. Let cool completely before using within a day.
Notes
*We used Lemon Ginger Black Tea from Simpson & Vail, available at svtea.com or by calling 800-282-8327, and pulsed it in a spice grinder to create a fine powder.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gingery-winter-squash-mini-quiches/