French Sables with Ice Cream, Tea and Salted Caramel

Combine flour, sugar, salt, baking powder, and ground tea. Add the butter and rub it in with your fingers until crumbly. Add the egg yolks and quickly knead the dough. Transfer the dough between two sheets of parchment paper and roll out to a thickness of 1 cm. Freeze for 20 minutes. After removing from the freezer, remove the top sheet of parchment paper and transfer the dough to a baking sheet. ... more salt.

Pour the sugar into a cold pan and heat over medium heat until it begins to brown. Keep an eye on it, but don't stir. When the caramel turns amber, add the butter and stir with a wooden spoon until melted. Pour in the cream, stir, and cook until the caramel is smooth. Season with salt. Transfer the caramel to a bowl and let it cool slightly. Taste and add more salt if necessary.