Earl Grey Chocolate Tart
Prep Time
Cook Time
Total Time
Type of recipe: Pies & Tarts
Cuisine: International
Yield: 10-12
(All ingredients must be at room temperature unless otherwise noted)
For the sweet tart dough (sweet shortcrust pastry or pâte sablée):    See recipe here
For the chocolate ganache filling:
  • 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)
For the sweet tart dough (sweet shortcrust pastry or pâte sablée):    See recipe here.The present recipe requires a fully baked crust (30 minutes). Let cool completely on a cooling rack before filling it.
For the chocolate ganache filling:
  1. Place chopped chocolate and butter in a medium size, heat-proof mixing bowl. Set aside.
  2. Combine whipping cream, sugar and salt in a medium size saucepan over medium heat, stirring constantly with a whisk until sugar dissolves completely.
  3. 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).
  4. 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.
  5. 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?
Assembling the tart:
  1. 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.
  2. Let cool on a cooling rack at room temperature for 1½ - 2 hours. After this, refrigerate for 1-2 hours more.
  3. 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.
  4. 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.Firma Rosa M Lillo
- This time, I've used a 13 x 5 x 1-inch (35 x 13 x 3 cm) rectangular, fluted tart pan, with a removable bottom, but you can simply use a classical 9 - 10-inch (23-25 cm Ø) round tart pan.
- In case your preferences as for tea differ from mine, try to use you favourite type of tea. Obviously, you can spare it altogether.
- If, on the contrary, you need a stronger tea flavour, don't be shy and add an extra tablespoon of tea (or an extra teabag).
- If you've ended up with some pastry left, remember that it freezes really well for up to 2-3 months. You just have to shape all the dough scraps into a ball and tightly wrap it with some plastic wrap and foil (do not forget to label it properly!).
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/02/04/earl-grey-chocolate-tart-little-remains-said/