Shine Muscat and tea tart | HIRO @ sea's recipe transcription

Put flour, black tea (tea bag), sugar, honey, butter (can be left cold) and 1/2 egg in a food processor and mix. Shape it into a round shape in a clean plastic bag and let it sit in the refrigerator for 30 minutes.

Apply a thin layer of butter to the inside of the tart mold. Spread the tart dough according to the mold, wrap it and cool it in the refrigerator for 30 minutes.
When it cools, make holes evenly with a fork and bake in an oven preheated to 180 degrees for 12 minutes. Take it out once, press the bulging part with a spoon, bake for another 10 minutes, and remove the rough heat from the mold.

Add white sugar to 2 and 1/2 eggs and mix. Add cornstarch and milk and mix in a water bath until thickened. Immediately chill in ice water and add vanilla powder and kirsch to finish.

Allow the tart dough to cool before adding the custard cream.
Cut Shine Muscat in half and decorate it in any shape you like.
Mix water and sugar, heat in the microwave for about 30 seconds, add gelatin, mix well to dissolve, add lemon juice, allow to cool, and then apply to the surface of the cake.