Earl Grey Tea Shortbread Crust

1. Preheat oven to 350°F. Line an 8×8 pan with parchment paper and grease with cooking spray.
2. Into a mixing bowl, add 1 cup (121 g) all-purpose flour,1/3 cup (45 g) powdered sugar, 1/2 tsp salt, and 1 tsp (2 g) earl grey tea. Whisk well and add in 6 tbsp (85 g) unsalted butter and 1/2 tsp vanilla extract. Use your hands to mix it in until it has a wet sandy texture. You should be able to squeeze some of the dough in your hand and it should hold its shape. Pour the mixture into the prepared 8×8 pan and press into an even layer. If it is getting sticky, wash your hands and come back to it. Freeze the dough for 5 minutes. Use a fork to dock the dough by poking holes into the dough. This prevents the shortbread from bubbling up too much.
3. Bake for 18-20 minutes or until lightly golden brown.

Guava Lemon Filling

1. Into a cold nonstick pan add 1/2 cup (120 g) guava juice, 3 tbsp (39 g) lemon juice, 1 cup ( 212 g) heavy cream, 1 cup plus 2 tbsp (225 g) granulated sugar,1/4 tsp salt, and 5 tbsp (40 g) cornstarch. Whisk well until the cornstarch is well incorporated. Turn the heat on to medium-high and whisk continuously until the mixture thickens. You’ll see it go from being opaque to slightly translucent. Once it thickens, cook for another 2 minutes. Pour the mixture over the baked shortbread crust and smooth it into an even layer.
2. Bake at 350°F for 20 minutes and then cool on the counter for 30 minutes to an hour before refrigerating for at least 3 hours. Ideally, you want to refrigerate it overnight.
3. Cut the bars and dust with powdered sugar before serving!