[ For Tart Crust ]
Crush lumps of powdered sugar beforehand. Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time.

Beat it with an electric mixer on low speed for 2 mins until whitish. Add beaten egg (room temperature) in 2-3 parts, beat well on low speed each time until smooth.

Add ground almonds, use a spatula to mix well until smooth while crushing lumps. Sift flour over the mixture, fold the flour into the mixture.

Fold it until many small, whitish, and dry lumps form, add earl grey. Continue to fold until it turns yellowish, you don’t see almost flour left, and large clumps form.

Gather the dough to the center. Use a spatula to press and spread the dough to stick it to the inside of the bowl. Gather it again, turn over the dough. Repeat it two more times. (It's to prevent the dough from tearing.)

Wrap it with cling wrap and flatten it. Let it sit in a fridge overnight.

Cut it into six equal pieces. (When it's hot, such as in the summer, after dividing, put them in a fridge, and take them out one by one.) Use your hands to roll a piece to a round shape. Cover it with bread flour and use a rolling pin to roll it out 3mm / 0.1-inch thick.

Use a 10cm / 4 inches ring to cut out. Place the dough on the 8cm / 3 inches tart pan and press it gently into the tart pan. Trim away any excess. Repeat with the remaining doughs.

Prick each base with a fork. Cool in a fridge for 30 minutes. Preheat an oven to 190℃ / 374 F.

Line each tart with paper muffin cases. Fill the inside with tart stones. Lower the oven to 170 ℃ / 338 F, and bake for 10-13 minutes until the edges are slightly brown.

Remove the tart stones and paper cases and bake for another 10 minutes until the bottom is baked through. Let it cool for 5-10 minutes, then remove each tart crust from the pan.

[ For ① Earl Grey Milk Chocolate Ganache ]
Finely chop the milk chocolate; set aside. Add boiling water to earl grey, cover it with cling wrap and leave for 5 minutes.

Put the earl grey and whipping cream in a small pot. Heat it on medium-low heat until just before boiling (until the edges are bubbling a little).

Add it to the chopped chocolate while straining with a tea strainer. Please press the tea leaves with a spoon and squeeze the cream out. Mix roughly to coat the chocolate with the cream.

Warm with a microwave at 600W for about 20 seconds. Mix it to melt until smooth. Add butter and mix well until smooth. Cool for about 5 minutes (until 35℃ / 95 F or less, about body temperature) and then put it in the tart crust. It's to prevent the bottom white chocolate from melting. Cool for 1 hour to set.

[ For ② Earl Grey White Chocolate Ganache ]
Finely chop the white chocolate. Add whipping cream to earl grey, warm it with a microwave at 600W for about 20 seconds until it boils a little. Once taken out and stir, warm another for about 10 seconds and stir.

Add to the chopped white chocolate, leave for about 20 seconds and mix to melt. If it doesn't melt completely, warm it for about 20 seconds and melt until smooth.

Pour quickly into the tart crust. Pour quickly without cooling, and the surface will be clean. Cool in a fridge for about 30 minutes to set. It's all done!