Lime and Green Tea Tartlets

Combine the flour, 1/2 cup granulated sugar, the contents of one tea bag, the grated zest of one lime, and a pinch of salt, then rub in the cubed butter until the mixture resembles breadcrumbs.

Next, add 3 egg yolks and mix to a firm but flexible dough. Set aside to rest in a covered bowl in the refrigerator for 1 hour.

Soak the gelatin in a bowl of cold water. Combine 2 eggs and 6 egg yolks with 3/4 cup granulated sugar, 1 cup melted butter, 3 1/2 lime juice, the grated zest of 4 limes, and the contents of one tea bag.

Place in a hot but not boiling bain marie, then cook, stirring constantly, for about 4 minutes until it reaches 180°F: it should be firm in texture, but still creamy and shiny.

Remove from the heat. Squeeze dry the gelatin and add, stirring in until fully dissolved. This will be your lime sauce. On a lightly floured work surface, roll out the dough to about 1/4”. Cut out twelve 4” circles.

Use to line twelve 3” tartlet molds (1” deep), then prick the bases and bake for 8-10 minutes at 400°F. Remove from the oven and from the tins, then let cool.

Whip 3 egg whites with 1/2 cup granulated sugar until soft peaks form, then add the powdered sugar and stir in gently to produce a meringue. Divide the lime sauce between the tartlets, then top with the meringue. Torch with a kitchen torch to caramelize, or place under the broiler for a few moments; garnish with lime wedges to taste. Serve immediately.