Chocolate Earl Grey Truffle Tart Sea Salt Olive Oil Recipes

CHOCOLATE EARL GREY TRUFFLE TART + SEA SALT & OLIVE OIL

Steps:

• FOR THE CRUST:
• Position a rack in the center of the oven and preheat to 375 degrees.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice flour, and cocoa powder with the tapioca starch, sugar, and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3-5 minutes.
• Dump the crumbs into the desired tart pan (with removable bottom) and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. Prick the bottom of the crust all over with the tines of a fork and freeze until firm, 15-30 minutes.
• Place the tart pan on a rimmed baking sheet and bake until pale golden and firm to the touch (18-20 minutes). Remove the crust from the oven and, while it's still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
• Decrease the heat of the oven to 300 degrees.
• FOR THE FILLING:
• Place the cream, honey, and salt in a saucepan and heat to steaming, swirling occasionally. Remove from heat and add tea bags to the mixture. Let steep for 10 minutes. Remove the tea bags, pressing on the bags to extract as much flavor as possible. Discard bags.
• Heat the cream on the stove top again until steaming hot.
• Place the chocolate in a medium-sized bowl and pour the hot cream over it. Let sit for 1 minute, then whisk gently until very smooth. Whisk in the egg, then strain the mixture through a sieve and into a large measuring pitcher.
• Pour the filling into the hot crust and carefully transfer to the oven. Bake the tart until the filling quivers gently in the center when you give it a jostle and the edges are just set, 10-20 minutes. Let the tart cool completely, then chill until firm, 1-2 hours and up to 1 day.
• TO SERVE:
• Use a large, sharp chef's knife to cut the tart into slender slices, dipping the knife in hot water and wiping it clean between slices for the cleanest cuts.
• To finish, whip the cream to soft peaks and serve slices of tart with a dollop of cream, a drizzle of olive oil, and a pinch of flaky salt. The tart is best on the day of baking when the crust is crisp, but extras keep well, refrigerated airtight, for up to 5 days.

CHOCOLATE EARL GREY TRUFFLES

Steps:

• Bring cream and butter to a boil in a small heavy saucepan and stir in tea leaves. Remove from heat and let steep 5 minutes.
• Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tea leaves, then whisk until smooth. Chill ganache, covered, until firm, about 2 hours.
• Spoon level teaspoons of ganache onto a baking sheet. Put cocoa in a bowl, then dust your palms lightly with it. Roll each piece of ganache into a ball (wash your hands and redust as they become sticky). Drop several balls at a time into bowl of cocoa and turn to coat. Transfer as coated to an airtight container, separating layers with wax paper.