earl gray molasses tart

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• 1. step 1 Make pastries. Add the flour, tea, and a pinch of salt to a food processor and pulse gently until combined and the tea is slightly broken down. Add butter and sugar and pulse until mixture resembles fine crumbs. Add the egg yolk and 1-2 teaspoons of ice water and pulse until the dough just comes together. Place on a work surface, shape into a disk, wrap well and chill for 30 minutes.
  2. step 2 Lightly flour your work surface and roll out the dough. Line a 21cm round, 4cm deep fluted, loose-bottomed tart tin and use to let excess pastry drip down the sides. Poke holes all over the base with a fork and chill for 20 minutes until firm.
  3. step 3 Preheat the oven to the 200°C (180°C fan) mark. 6. Line a mold with pastry, line with a large sheet of parchment paper, and fill with baking beans. Bake for 15-20 minutes, then carefully remove the parchment paper and baking beans, return the mold to the oven, and bake for 5-8 minutes, until the pastry is crisp and pale golden. While still warm, use a small, sharp serrated knife to cut off excess pastry. Turn the oven down to 180°C (160°C fan) mark 4.
  4. step Four To make the filling, heat the butter and syrup in a medium saucepan over low heat until melted and combined. Remove from the heat and stir in the orange and lemon zest and juice, then the breadcrumbs, and finally the beaten egg and a pinch of salt. Spoon the filling into the pastry case (still in the mold) and bake in the oven for 30-35 minutes, until the filling looks set when you tap the mold.
  5. step Five Let cool in the mold for 5-10 minutes, then transfer to a plate. Serve warm or at room temperature.