Add all the ingredients (except ice water) into a food processor. Pulse intermittently until the butter is the size of small peas. Gradually add in the ice water while pulsing. Stop when the dough roughly comes together.

Dump the dough contents onto a large piece of parchment paper and press together to form a disc of dough. Wrap it up and place into the refrigerator for at least 2 hours to chill.

Remove the dough from the refrigerator. Lightly flour your work surface and rolling pin and roll the dough to a thickness of about ⅛".

Transfer the rolled out dough to a tart pan with a removable bottom. Press in the dough on the bottom and up along the sides so it's even.

At this point, you can place it into the freezer for 15 minutes or into the fridge to chill. Chilling helps prevent too much shrinkage when it gets baked.

When ready to bake, remove tart from the freezer.

Place a crumpled piece of parchment paper on top of the tart dough and add pie weights on top of the parchment (or use dried beans, rice, etc).

Combine whole milk and coconut milk together in a small saucepan. Heat gently over low-medium heat until almost at a simmer. Add in the Earl Grey tea bags and remove from heat. Let it steep for 10 minutes.

In a medium glass bowl, add the egg yolks, sugar, flour, cornstarch, salt, and vanilla extract. Whisk everything together.

Use a spatula to gently press on the Earl Grey tea bags to extract as much tea and remove the tea bags.

Return the tea-steeped cream onto the stove and turn the heat back onto medium. Heat the cream until it's almost at a simmer.

When all the cream has been added to the eggs, pour the mixture back into the saucepan and continue to whisk until the cream begins to thicken, about 5 minutes over low-medium heat.

Once thickened, remove the pastry cream, stir in the bergamot oil and chill over an ice bath.

Transfer to a clean bowl and place a piece of plastic wrap over top of the pastry cream. Chill in the refrigerator for at least 1-2 hours.

Chill a large bowl and wire whisk in the refrigerator for at least 20 minutes prior.

Add in the heavy whipping cream and whisk until bubbles form. Add in the powdered sugar and continue to whisk until soft peaks. Add in bergamot oil and continue whisking until almost stiff.

Spread the chilled Earl Grey pastry cream onto the cooled tart shell. Use an offset spatula to spread the cream evenly.

Fill a pastry bag with the bergamot whipped cream and use a star tip to pipe the cream on top of the tart. Serve chilled.