This Bergamot Lemon Earl Grey Tart combines a delicate earl grey-infused shortbread crust with silky bergamot lemon curd made via the foolproof bain marie method. The result is an elegant, citrus-bright dessert that looks showstopping but requires only fundamental pastry and curd-making skills.
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Make the earl grey shortbread crust: In a food processor, combine flour, powdered sugar, salt, and ground earl grey tea. Pulse to combine.
Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time and pulse until the dough just comes together.
Press the dough evenly into a 9-inch tart pan with a removable bottom. Refrigerate for 30 minutes.
Preheat oven to 350°F (175°C). Blind bake the crust by lining with parchment and filling with pie weights or dried beans.
Bake for 15 minutes, then remove weights and parchment and bake for another 10-12 minutes until lightly golden. Let cool completely.
Make the bergamot lemon curd: Set up a double boiler (bain marie) by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
In the bowl, whisk together bergamot lemon juice, lemon zest, sugar, and eggs until combined.
Cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 10-15 minutes.
Remove from heat and stir in cubed butter and a pinch of salt until fully melted and smooth.
Strain the curd through a fine mesh sieve into the cooled tart shell.
Refrigerate the tart for at least 2-3 hours or until the curd is fully set.
Slice and serve chilled. Optionally garnish with whipped cream, lemon slices, or powdered sugar.
Store the assembled tart covered in the refrigerator for up to 3 days. The tart does not freeze well due to curd texture breakdown.
9-inch tart pan with removable bottom · food processor · double boiler (bain marie) · fine mesh sieve · pie weights or dried beans
Not recommended. The bain marie method is essential to prevent scrambling the eggs and ensuring a smooth, silky curd. Direct heat will cook the eggs too fast and create a grainy texture.
Regular lemon juice works, though you'll lose the floral bergamot note. To approximate it, use 3/4 cup regular lemon juice plus 1/4 teaspoon Earl Grey tea steeped into the curd mixture for 5 minutes, then strained.
Store covered in the refrigerator for up to 3 days. Do not freeze; the curd texture will break down upon thawing.
Yes. Bake the crust completely and cool, then store in an airtight container at room temperature for up to 1 day before filling with curd.
The bowl likely touched simmering water or the heat was too high, cooking the eggs too fast. Keep the bowl just above the water surface and stir constantly over medium-low heat.
