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Garden Party Pie
Ingredients
Crust
150 g flour
150 g butter, cold
1 tbsp granulated sugar
1 tbsp lemon zest
1/8 tsp baking powder
2 oz ice water
Filling
12 oz heavy cream
5 bags earl grey tea
2 tbsp flour
70 g granulated sugar
1/2 tsp salt
1.5 oz melted butter
8 oz honey
3 eggs
1 egg yolk
2 tsp lemon juice
Topping
4 oz mascarpone
60 g granulated sugar
8 oz heavy cream
1 tsp vanilla
Directions
Crust
Combine flour, sugar, zest, and baking powder.
Cut in butter until small pea-sized crumbs form.
Slowly add in water until the dough just comes together.
Wrap in clingfilm and chill 4 hours.
Cut one of the dough section into 4 pieces. Stack the pieces one on top of the other and press down and shape into a thick disc. Roll the dough out to 1/8″ thickness.
Put into 9″ pie tin, shape, brush with egg, and chill.
Preheat oven to 425 degrees.
Line crust with parchment. Fill parchment with pie weights. Parbake crust for 20 minutes.
Filling
Heat cream to a simmer. Remove from heat, add tea bags and let steep for 1 hour. Remove tea bags.
Whisk together flour, sugar, and salt. Whisk in butter, honey, eggs and yolk.
Add cream and lemon juice.
Topping
Whip mascarpone, sugar, and vanilla until combined. Add cream and whisk slowly until the mascarpone mixture is dissolved.
Whip to medium peaks.
Assembly
Pour filling mixture through a sieve into the still warm crust.
Bake at 350 for 25 minutes.
Center should wobble. Cool completely.
Top with mascarpone cream.