Earl Grey Chocolate Tart 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.

EARL GREY CHOCOLATE TART

Steps:

• Place chopped chocolate and butter in a medium size, heat-proof mixing bowl. Set aside.
• Combine whipping cream, sugar and salt in a medium size saucepan over medium heat, stirring constantly with a whisk until sugar dissolves completely.
• Add loose tea leaves (or tea bags) and continue stirring so that the tea releases all its flavour and scent (if you are using tea bags, press them repeatedly against the saucepan; it is fine if the bags get pierced and release some tea leaves. This will help to enhance the tea flavour).
• Bring to a boil and immediately pour the infused cream over the chopped chocolate and the butter through a fine sieve to discard the tea leaves. When doing this, press the tea leaves against the sieve with the back of a spoon (or press the infused cream out of the tea bags) to bring out all the flavour. Let sit undisturbed for a couple of minutes.
• After that, gently stir the cream and chocolate mixture with a rubber spatula until the ganache is smooth and glossy. Try not to incorporate any air bubbles or they will remain inside the mixture after the ganache settles, and we don't want a spongy ganache, do we?
• Pour the still hot, infused ganache over the cooled tart shell, trying to fill it evenly. Smooth the top surface with an offset spatula if needed.
• Let cool on a cooling rack at room temperature for 1½ - 2 hours. After this, refrigerate for 1-2 hours more.
• Once the tart is completely refrigerated and settled, remove the outer ring, but leave the pan bottom to prevent the crust from cracking, which will ruin our delicious tart.
• Use a large, sharp knife to slice the tart and serve with a dollop of whipped cream (if you ask me, quite a spectacular combination), ice cream, or even topped with some fruit or berries (preferably, some with a tart tang) of choice.Store covered and refrigerated for 2-3 days.

EARL GREY-SPIKED CHOCOLATE TRUFFLES

Steps:

• In a saucepan, combine the creme fraiche and tea and bring to a boil over medium heat. As soon as it boils, turn off the heat.
• Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not hard.
• The next day, using a pastry bag fitted with a large plain tip, pipe bite-size "kisses" (like Hershey's Kisses) of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
• In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides.
• Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. (You can sift the unused cocoa and use it for another purpose.)
• Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.

EARL GREY TEA TART

Steps:

• Place the butter, salt, sugar, egg and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined.
• Add the cake flour and lemon zest and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic.
• The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
• When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Cut the dough into cookies with a round 2-inch plain cutter. The size of the cutter is determined by the size of mini tart pan you are using. Place the pieces in the flexible mini tart pan. Dock the dough. Bake in a preheated 350 degree F oven for 8 to 10 minutes, until lightly browned. Cool tart shells and reserve.
• Place the cream and honey in a heavy-bottomed saucepan and bring to a simmer. Remove from heat. Place the tea leaves in the cream. Cover and let sit for 8 minutes. Use a fine mesh sieve to strain the tea from the cream. Bring the cream to a boil one more time. Pour the cream over the bittersweet chocolate. Use an immersion blender and mix thoroughly. Pour the tea ganache into the cooled tart shells. This task will be easier if you use the automatic funnel or a cup with a spout. Place in the refrigerator for an hour. When the ganache has cooled, remove from the refrigerator. Use a knife to transfer gold leaf onto the top of some tarts. Other tarts can be topped with fresh exotic fruits. Enjoy!

DARK CHOCOLATE AND EARL GREY PUDDING

Steps:

• Place the milk, salt and tea bags in a small pot. Bring to a simmer, then remove from the heat and steep for at least 30 minutes.
• Bloom the gelatin in ice water until soft. Bring the milk back to a boil, and then remove from the heat. Remove the tea bags and discard; add the gelatin to the milk, stirring until dissolved. Place the chocolate in a medium bowl. Pour the hot milk over the chocolate, and stir until completely melted. Cool to room temperature.
• Using an electric hand mixer, whip the cream to soft peaks, and fold into the chocolate. Pour the pudding into desired serving container and chill to set, at least 4 hours.

EARL GREY TEA CHOCOLATE TRUFFLES

Steps:

• Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes.
• Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight.
• Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

CHOCOLATE & EARL GREY TORTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides. Stir the Earl Grey tea into the hot milk.
• Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin. Bake for 30-35 mins - it should still have a slight wobble. Then cool completely in the tin.
• Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.