Jacques Torres Earl Grey Chocolate Tart Recipes

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EARL GREY CHOCOLATE TART



Earl Grey Chocolate Tart image

Provided by Pemberley Cup & Cakes by Rosa

Categories     Pies & Tarts

Time 1h20m

Yield 10-12

Number Of Ingredients 6

2 tablespoons (30 g) unsalted butter
10½ oz (300 g) good quality dark chocolate (either semisweet or bittersweet chocolate), finely chopped (min. 50% cocoa solids)
1 cup (240 ml) whipping cream
2 tablespoons (25 g) granulated sugar
¼ teaspoon salt
12 g loose Earl Grey tea leaves (or 2 tea bags)

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.

JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES



Jacques Torres's Secret Chocolate Chip Cookies image

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Number Of Ingredients 11

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
  • Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

JACQUES TORRES' CHOCOLATE TART



Jacques Torres' Chocolate Tart image

Make and share this Jacques Torres' Chocolate Tart recipe from Food.com.

Provided by 2atdiemer

Categories     Tarts

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup heavy cream
2 1/2 tablespoons honey
8 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
1 (9 inch) pastry shells (tart shell, baked)

Steps:

  • Heat heavy cream and honey in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbled begin to form.
  • Place chopped chocolate in a medium-sized mixing bowl.
  • Add half the hot cream to chocolate, let mixture stand for about 30 seconds undisturbed, then stir lightly to combine. Repeat with remaining cream, then stir the resulting ganache gently until all chocolate has melted and mixture is smooth. Add butter, and whisk until well blended.
  • Fill shell with ganache, transfer to a baking sheet, and refrigerate until filling is set (about 1 1/2 hours). When ready, remove tart from refrigerator, and serve.

Nutrition Facts : Calories 423.4, Fat 36.6, SaturatedFat 19, Cholesterol 84.9, Sodium 179.6, Carbohydrate 22.6, Fiber 0.5, Sugar 7.3, Protein 2.9

EARL GREY TEA TART



Earl Grey Tea Tart image

Provided by Food Network

Categories     dessert

Time 30m

Yield 1 (12-inch tart); 10 to 12 servings

Number Of Ingredients 14

Lemon Rice Shortbread, recipe follows
Generous 1 cup or 240 grams heavy cream
2 pinches Earl Grey tea
2 tablespoons or 40 grams honey
1 1/2 cup or 230 grams bittersweet chocolate, chopped
Gold leaf, for garnish
Assorted Exotic Fruits such as, lychees sliced, fresh current bundles and kiwi peeled and sliced
Generous 1/2 cup cold unsalted butter
Pinch salt
3/4 cup powdered sugar
1 large egg
1/4 cup rice flour
Scant 2 cups cake flour
1 lemon, zested

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!

JACQUES TORRES' EARL GREY CHOCOLATE TART



JACQUES TORRES' EARL GREY CHOCOLATE TART image

Categories     Chocolate     Dessert

Yield 8 people

Number Of Ingredients 14

For the pastry dough:
• 5 tablespoons (1/2 stick plus 1 tablespoon) unsalted butter, at room temperature
• 1/4 cup confectioner's sugar
• 2 tablespoons almond flour
• 1 large egg yolk, at room temperature
• Pinch of salt
• 1 cup cake flour
For the filling:
• 1 1/2 cups heavy cream
• 1/4 cup Earl Grey tea leaves
• 12 ounces bittersweet chocolate, finely chopped
• 3 tablespoons honey
• 3 tablespoon unsalted butter
• Cocoa powder, shaved chocolate curls, edible flowers and/or whipped cream for garnish (optional)

Steps:

  • 1. To make the dough, beat the butter, confectioner's sugar, almond flour and egg yolk with a handheld electric mixer at medium speed just until combined. Add the flour, and mix on low speed just until the dough clumps together. Gather up the dough and press into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour. (The dough can be refrigerated for up to a week or frozen for up to a month.) 2. Rap the disk a few times with a rolling pin to slightly soften the dough. Unwrap the dough and place on a lightly floured work surface. Dust the top of the dough with flour and roll out into a 1/8-inch thick round about 12 inches in diameter. 3. Fold up the round onto the rolling pin and unroll over a 9 1/4-inch round tart pan. Fit into the pan, being sure to press the dough into the corners. With a fork, pierce the bottom of the dough in an even pattern about 20 times. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. 4. Preheat the oven to 350° F. Remove the plastic wrap, and bake the dough until lightly browned, about 15 minutes. Cool completely on a wire cake-rack. 5. To make the filling, bring the cream to a simmer in a medium saucepan over medium heat. Remove pan from heat and add the tea. Let stand for 8 minutes. Strain the cream through a fine-mesh wire sieve into a bowl, pressing the leaves with a rubber spatula to extract all of the cream, then return the cream to the saucepan and reheat to a simmer. 6. Place the chocolate in a medium bowl. Pour the cream over the chocolate and let stand for 3 minutes. Whisk until smooth. Whisk in the honey and butter. Pour into the tart shell. Refrigerate until the filling sets, about 1 hour. 7. Slice the tart and serve chilled. Decorating options include cocoa powder, curls of shaved chocolate, small edible flowers, such as Johnny-jump-ups or violets, or piped small rosettes of whipped cream.

CHOCOLATE & EARL GREY TORTE



Chocolate & Earl Grey torte image

Never before has it been so easy to impress - this soft-centered torte can be made ahead and frozen or baked from scratch in just an hour

Provided by Sarah Cook

Categories     Dessert, Treat

Time 1h

Number Of Ingredients 8

leaves from 2 Earl Grey tea bags
100ml hot milk
250g good dark chocolate (we used a 78% bar)
200g butter , diced
140g ground almond
6 eggs , separated
200g caster sugar
cocoa , icing sugar and crème fraîche or cream, to serve

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.

Nutrition Facts : Calories 514 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.39 milligram of sodium

JACQUES TORRES'S CHOCOLATE LEATHER



Jacques Torres's Chocolate Leather image

Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1

Dark or milk chocolate

Steps:

  • Freeze a large marble slab overnight.
  • Melt chocolate in a heatproof bowl set over a pot of simmering water.
  • Ladle a small amount of melted chocolate onto the frozen marble. Working quickly, use an offset spatula to spread the chocolate across the marble into one thin layer. Once smooth, use a knife to cut the chocolate to the desired width. Using the offset spatula, peel the chocolate strip from the marble. The chocolate may then be wrapped around the perimeter of a cake as a decorative element.

CHOCOLATE BLACK-OUT CAKE WITH GANACHE DRIZZLE -JACQUES TORRES



Chocolate Black-Out Cake With Ganache Drizzle -Jacques Torres image

I have not had this but it looks beautiful and delicious. I have had other things by Jacques Torres before and they were stupendous.

Provided by Alliegal

Categories     Dessert

Time 35m

Yield 4 stacked measuring cup cakes, 4 serving(s)

Number Of Ingredients 16

6 tablespoons butter
1 cup coffee
1 cup buttermilk, minus 2 tablespoons
2 eggs
1 1/2 cups sugar, plus
2 tablespoons sugar
1 cup cake flour
4 tablespoons cake flour
1 teaspoon salt
1/2 cup cocoa powder
1 teaspoon baking powder
1 3/4 teaspoons baking soda
2 teaspoons vanilla extract
2/3 cup heavy cream
7 ounces bittersweet chocolate, chopped
1 lb white chocolate

Steps:

  • I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F.
  • To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk.
  • Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined.
  • If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes.
  • To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
  • Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate.
  • Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.

Nutrition Facts : Calories 1463.2, Fat 73.2, SaturatedFat 44.1, Cholesterol 224.2, Sodium 1565.7, Carbohydrate 192.6, Fiber 4.3, Sugar 151.9, Protein 18.5

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