Fragrant Earl Grey Chocolate Tart
Fragrant Earl Grey Chocolate Tart
Aromatic Earl Grey Chocolate Tart with White Ganache
Experience the delightful combination of fragrant Earl Grey tea and creamy white chocolate ganache in this exquisite Earl Grey Chocolate Tart. This recipe makes one 20cm (8-inch) round tart, perfect for a special dessert at home or as a thoughtful gift. Savor the sophisticated blend of sweetness and aromatic tea notes.
Tart Shell- 1 pre-baked 20cm (8-inch) round tart shell
Cooking Instructions
Step 1
Begin by preparing your tart shell. You’ll need one pre-baked 20cm (8-inch) round tart shell. (If you’d like to make the tart shell from scratch, please refer to the detailed recipe at @6953580!)
Step 2
Measure out all your ingredients. (Tip: I initially considered pistachios for garnish but decided on the rich, nutty flavor of macadamia nuts. Feel free to choose your preferred nuts!)
Step 3
In a small saucepan, combine the heavy cream (120g) and Earl Grey tea powder (10g). Place over medium heat. This step allows the delicate aroma of the Earl Grey to infuse into the cream.
Step 4
As soon as the edges of the cream start to simmer and small bubbles appear, immediately remove the saucepan from the heat. Be careful not to let it boil over. Let it steep for 1-2 minutes to allow the tea flavor to fully infuse. Stirring gently can help.
Step 5
Strain the infused cream through a fine-mesh sieve into a clean bowl. For an enhanced tea flavor and a slightly textured ganache, don’t aim to remove every single tea particle; a few fine grounds remaining are desirable. Avoid straining too finely.
Step 6
Return the strained Earl Grey cream to the saucepan. Add the finely chopped white couverture chocolate (170g). Let it sit for a minute to begin melting, then gently stir until smooth. If the chocolate isn’t melting easily, you can briefly warm the saucepan over very low heat, stirring constantly, but be extremely careful not to overheat or boil the mixture.
Step 7
Once the chocolate is almost fully melted, add the softened unsalted butter (30g) and stir until the ganache is smooth, glossy, and well combined. The butter adds richness and a beautiful sheen.
Step 8
Your smooth and luscious Earl Grey chocolate filling is now ready. It’s time to fill the tart shell.
Step 9
Pour the prepared Earl Grey chocolate filling into the pre-baked tart shell, ensuring it fills evenly. Use a spatula to smooth the surface. Cover the tart with plastic wrap or place it in an airtight container and refrigerate for at least 3-4 hours, or until the ganache is completely set and firm. This chilling time is crucial for easy slicing.
Step 10
While the tart is chilling, prepare the macadamia nuts for garnish. Finely chop the macadamia nuts using a knife. Aim for a texture that provides a pleasant crunch, rather than a fine powder.
Step 11
Once the tart has fully set in the refrigerator, sprinkle the chopped macadamia nuts evenly over the top surface for decoration. (Tip: For a more secure garnish, you can sprinkle the nuts onto the ganache before it’s fully set, allowing them to embed slightly. However, sprinkling on a fully set tart is also perfectly fine!)
Step 12
Your beautiful Earl Grey Chocolate Tart, boasting a wonderful aroma and a delightful balance of flavors, is complete! You can enjoy it immediately, or wrap it nicely and store it in the refrigerator for later. It pairs wonderfully with a warm cup of coffee or a cold glass of milk for a perfect treat.
