Make the Shortbread Crust

1. In a bowl, whisk flour, powdered sugar, and salt.

2. Cut in cold butter with a pastry cutter (or pulse in a food processor) until mixture looks sandy with pea-sized bits.

3. Add ice water 1 tbsp at a time until dough just comes together.

4. Press evenly into a 9-inch tart pan with removable bottom. Chill 20 minutes.

5. Preheat oven to 350°F (175°C). Prick crust with a fork, line with parchment, fill with baking weights.

6. Blind bake 15 minutes. Remove weights and parchment, bake another 10 minutes until lightly golden. Let cool.

Make the Custard Filling

1. In a saucepan, heat cream and milk until just steaming. Remove from heat, add tea bags, cover, and steep 10 minutes. Remove tea bags, squeezing gently.

2. In a bowl, whisk yolks, sugar, vanilla, and salt until pale.

3. Slowly whisk warm cream mixture into yolks (temper gradually so eggs don’t scramble).

4. Strain custard through a sieve for smoothness.

Assemble & Bake

1. Pour custard into cooled tart shell.

2. Bake at 300°F (150°C) for 25–30 minutes, until edges are set but center still has a slight wobble.

3. Cool completely, then refrigerate at least 2 hours.