Page 216 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) tart pan
with the dough, dock it, and freeze it for 20 minutes.

2
. Line the crust with parchment and fill it with pie weights or dried
beans. Bake it for 15 minutes. Remove the parchment and pie
weights and bake the crust for 15 minutes more, or until the bottom

begins to brown and is baked through. Set it aside to cool
completely.

Procedure for the filling
1
. Bring ¼ cups (300 ml) water to a boil. Place the tea bags in a glass
measure, pour the water over the bags, and allow them to steep

until the tea cools slightly.
2
. In a microwave-safe bowl, add the gelatin and pour ¼ cup (60 ml)

of the brewed Earl Grey over it, making sure that each particle of
gelatin is saturated, looking a bit like wet sand. (If there are dry
particles peeking through when you microwave the gelatin, you’ll
scorch it.) Microwave on 50-percent power for 30 seconds at a
time, swirling the bowl after each session, until the gelatin is
completely melted. Be careful not to overheat the gelatin because

this can kill its efficacy.
3
. Gently reheat the remaining tea if it’s cooled too much (touch a bit
to your wrist and if it feels cold, you’ll need to reheat—like checking

a baby’s formula) and stir in the melted gelatin. You want to time
this so that the mixture will still be liquid when you incorporate it
into the whipped cream in step 7; you’ll end up with chunks of
gelatin if it is starting to seize when it hits the cold whipped cream.
Basically, it needs to cool enough that it won’t melt the whipping

cream or meringue when added, but it must not set. Set the mixture
aside while you make the meringue.