📖 Instructions

1. Prepare the Earl Grey Infused Cream: In a small saucepan, heat the heavy cream over medium heat. Once it begins to simmer, remove from the heat and stir in the Earl Grey tea leaves. Let it steep for 20-25 minutes to infuse the cream with the tea flavor. Strain the cream through a fine-mesh sieve into a bowl, discarding the tea leaves. This step is crucial, don't skip it. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the cream to thicken and the flavors to meld. Trust me on this, it makes a difference!
2. Make the Tart Dough: In a large mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and shortening to the bowl. Using a pastry blender or your fingertips, cut the butter and shortening into the flour mixture until it resembles coarse crumbs. This is how my grandma used to do it, and it always turns out perfect. In a separate small bowl, whisk together the egg yolk and ice water. Gradually add the egg yolk mixture to the flour mixture, mixing until the dough just comes together. Be careful not to overmix, as this can result in a tough crust. Gently pat the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. Letting it rest is essential for a flaky crust.
3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges of the pan. Prick the bottom of the dough with a fork to prevent it from puffing up during baking.
4. Blind Bake the Tart Crust: Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is lightly golden brown. Let the crust cool completely on a wire rack before filling.
5. Prepare the Blackberry Filling: In a medium saucepan, combine the blackberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. This usually takes about 5-7 minutes. Remove from heat and let cool slightly.
6. Whip the Earl Grey Cream: Remove the Earl Grey infused cream from the refrigerator. In a chilled mixing bowl, whip the cream with an electric mixer until stiff peaks form. Be careful not to overwhip, or the cream will turn into butter. Nobody wants that!
7. Assemble the Tart: Pour the cooled blackberry filling into the blind-baked tart crust, spreading it evenly. Spoon or pipe the Earl Grey whipped cream over the blackberry filling. Garnish with fresh blackberries, if desired.
8. Chill and Serve: Refrigerate the tart for at least 30 minutes before serving to allow the filling to set and the flavors to meld. Dust with powdered sugar before serving, if desired. I like to add a sprig of mint for a pop of color.