earl grey tart

earl grey tart

San Diego’s been unusually gloomy lately, and the weather makes me want to do nothing else than curl up under the covers with a mug of steaming hot tea and a book. I’ve also been annoyingly sick with a cold, and only the restorative powers of a warm drink have the ability to clear the knots from my throat in the mornings.

This tart is kind of my ode to tea, a thanks for helping me through these trying times. It’s a thanks for simply being a source of warm comfort; who needs to be cuffed when you have a mug of tea?

Earl grey permeates the tart throughout with the strong fragrance of bergamot, present in both the cookie-like sweet tart crust and the rich pastry cream. Dark and light colored ganache stars adorn the top and make this tart truly out of this world, but being this extra with decoration is completely optional. The true value of this tart lies in it’s taste, and I can testify that it’s delicious… especially so when accompanied by a warm mug of earl grey.

earl grey tart

tart dough and pastry cream lightly adapted from pretty. simple. sweet.

Course Dessert
Servings 12 slices

Ingredients

for the pastry cream

  • 60 g (about 3) egg yolks
  • 65 g (5 tbsp) granulated sugar
  • 15 g (1.5 tbsp) flour
  • 15 g (1.5 tbsp) cornstarch
  • 1.5 tbsp earl grey tea
  • 300 ml (1.25 cups) whole milk
  • 1 tsp vanilla extract
  • 4 oz cream cheese

for the tart shell

  • 180 g (1.25 cups) all purpose flour
  • 50 g (0.25 cup) granulated sugar
  • 1/4 tsp salt
  • 1 tbsp earl grey tea
  • 1 large egg
  • 115 g (1/2 cup) cold butter cut into small cubes
  • 1/2 tsp vanilla extract

for the ganache

  • 75 g + 2 tbsp heavy cream
  • 75 g dark chocolate

Instructions

for the pastry cream

  1. Heat the milk with the earl grey tea in a medium saucepan until simmering. Take off the heat and let infuse for an hour.

  2. Whisk together egg yolks and sugar until pale yellow in color. Mix in flour and cornstarch until smooth.

  3. Strain out the tea leaves from the milk. Reheat the milk until simmering, then slowly whisk into the egg yolk mixture until smooth.

  4. Return the mixture to the saucepan and cook over low heat until thickened. Take off heat, and mix in vanilla extract and cream cheese until incorporated. Transfer to a container and let cool completely. Cover the top of the pastry cream with a layer of cling wrap, then put in the refrigerator to chill.

for the tart shell

  1. In a spice grinder, blend the earl grey tea leaves until powdery. Whisk together the flour, salt, tea powder, and sugar in a large bowl.

  2. Cut the butter into 1/2 inch chunks. Use a pastry cutter to cut the butter into the flour until mixture becomes sandy and butter resembles pea-sized bits.

  3. Using a spoon, mix in the egg and vanilla extract until dough starts to clump together. Using your hands, form the dough into a ball, wrap in plastic, and refrigerate until chilled, at least one hour.

  4. On a lightly floured surface, roll out the dough into an 11-inch circle. Place in a 9-inch tart pan and cut off the overhang. Freeze the prepared dough for 30 minutes.

  5. Preheat the oven to 375°F. Press a piece of parchment against the crust, covering the edges. Fill the crust with pie weights, beans, or rice. Bake for 20 minutes, then uncover and bake for another 10 minutes. Remove from oven and let cool completely before filling.

  6. Fill the crust with the pastry cream and smooth out with a offset spatula or spoon. Chill.

for the ganache

  1. In a microwavable bowl, heat together cream and chocolate in 30-second increments until melted. Let cool until slightly thickened.

  2. Transfer half of the ganache to a piping bag fitted with a star tip and pipe dollops onto the tart.

  3. Add 2 tbsp more heavy cream to the other half of the ganache and whisk together until combined. Transfer to the same piping bag and pipe onto the tart. Chill until set, then serve.



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