Ask For It: Mindful Cuisine’s Lemon Ginger Panna Cotta Tart

Instructions

1. To make the filling: Add milk and tea bags to a saucepan, bring to a simmer. Once simmering, turn off heat and let tea infuse for 15 minutes. Remove tea bags, squeeze excess liquid from bags, then discard.
2. Soften the gelatin sheets by soaking them in a bowl of cold water for 5 minutes.
3. Add the cream and sugar to the pan of infused milk. Slowly bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once boiling, turn off heat.
4. Drain the gelatin leaves, gently squeeze out excess water, and blot on a paper towel. Stir into the hot cream mixture. When the gelatin has fully dissolved pass the mixture through a fine strainer into a clean bowl.
5. Let cool. Once cool, place in the refrigerator, stirring every so often until it starts to thicken. When it is just beginning to set to a custard consistency, pour into a tart shell.
6. To make the crust: Place the flour and butter cubes in the bowl stand mixer with the paddle attachment. Mix on medium speed until the but butter is incorporated into the flour and resembles bread crumbs.
7. Add the powdered sugar and lemon zest. Mix for a few seconds.
 Add the egg yolk and milk or egg yolk milk and water.
Continue to mix with a stand mixer until a cohesive dough forms (about 30 to 60 seconds).
8. Scrap the dough onto a long sheet of plastic wrap and use the plastic wrap to bring the dough together in a round clump at one end of the plastic wrap. Flatten the clump with your hand into a disc. Fold the used plastic wrap over the dough. Use a rolling pin to roll the dough between the plastic wrap until it is about 1/4″ thick and somewhat circular. Close the edges of the plastic wrap to completely encase the dough. Place the dough on a sheet pan and chill for a minimum of 1 hour.
9. Roll out the dough and fit it to the tart pan;
 After 1 hour place the dough between 2 sheets of parchment and roll out the dough to a 12″ circle. You do not need to add additional flour to do this. If the dough gets sticky put it back the refrigerator for about to chill rather than add flour. Take time to carefully fit the crust in the tart pan. Make sure it is fitted into every corner and flute in the pan. I often cover my finger with a piece of plastic do this. Let the dough overhang the edge of the pan by about 1 cm.
10. Completely Blind Bake the Crust:
11. Crumple one of the pieces of parchment paper into a ball. Open it up and spread it flat and fill the tart with pie weights, dried beans or rice. Chill for 30 minutes.
While chilling the crust, preheat the oven to 350F.
 Bake for about 20-25 minutes.
12. Remove pie weights and parchment. The crust will not be completely done. Poke the bottom with a fork. Whisk the egg white and water together the brush the entire inside of the crust with the egg wash. You will not need all of it, just enough to coat the crust. Return crust to the oven until it is fully cooked, 15 – 20 minutes and golden. 
Cool completely before filling. Trim off excess crust. I use a vegetable peeler to scrape it off. You could use a paring knife if you do not have peeler.
13. You will have some extra filling that you can pour into a glass for a (gluten free) dessert. Refrigerate the tarts and filling until fully set (about 4 hours).
14. Decorate with garnishes of your choice.
15. Cut slices with a hot, dry knife. Serve with extra fruit, a sprinkling of sugar, and a splash of Limoncello.