Earl Grey Chocolate Tart {little remains to be said}

en español

I’m almost 100% sure that I had never had a chocolate tart before. I have had innumerable cups of Earl Grey tea, which, it seems, I just can’t get enough of. So I said to myself, why don’t you make something new from the ever-present, good old-fashioned, black, Earl Grey tea? So, there you are.

And the outcome couldn’t have been more gratifying; a truly rapturous, over-the-moon experience.

Despite the fact that it is an incredibly easy recipe to make, and that it requires very few pantry staples and surprisingly little effort, this tart is a total keeper. It is smooth and velvety, but powerful and substantial at the same time. The flaky crust contrasts perfectly with the creamy, subtly bergamot orange flavoured, chocolatey filling; which makes this tart a truly unique combination.

This chocolate tart is the perfect treat to warm up to in this freezing cold weather. It also does its part wonderfully as the finishing touch at any event or celebration. And as Valentine’s day is just around the corner, whether you have a special someone or not, I can’t think of a better way to spend the day than having your well-deserved dose of chocolate.

Earl grey chocolate tart

Or simply just because. Neither chocolate nor tea need any further excuses to brighten up the dullest day. So, I strongly recommend that you read the following recipe carefully from top to bottom, go out on an errand in case of shortage, and really indulge yourself in one of the most delightful morsels you’ll ever have.

Earl Grey Chocolate Tart

Imprime

Prep Time

45 mins

Cook Time

35 mins

Total Time

1 hr 20 mins

Author: Pemberley Cup & Cakes by Rosa

Type of recipe: Pies & Tarts

Cuisine: International

Yield: 10-12

Ingredients

(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)

Method

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:

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?

Assembling the tart:

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.

Notes

- 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!).