Earl Grey Tea Chocolate Tart

Specification

Earl Grey Chocolate
  • Bring the cream to the boiling point in a casserole. 
  • Add the tea and leave to infuse for 15 minutes off the heat.
  • In a mixing bowl, whisk together the egg yolks and the sugar.
  • At the end of the infusion of the tea with the cream, reheat the cream, filter and pour the hot cream onto the egg yolk mixture, then put the whole mixture back into the casserole and cook gently, until it becomes like crème anglaise.
  • At this stage, add the chocolates, stirring so they melt and give a smooth and shiny emulsion.
  • Fill each tart with this mixture, leave to rest for 2 hours in the fridge.
  • Streusel
  •  
  • Pre heat the oven to 150°C.  In the bowl of a mixer, with the pedal attachment, add the butter and the sugar, mix for a couple of minutes until the sugar has dissolved. 
  • After add the salt, flour and cacao, mix for a further 3 – 4 minutes.
  • Once you have achieved the dough, put onto a baking tray, break it into small chunks.
  • Bake at 150°C for about 15 minutes.
  • Once the streusel has cooled, break uneven chunks, add to the top of the tart.
  • Sauce

    In a sauce pan, boil the water, brown sugar and tea together, leave to cool and infuse.

    To serve, take the tart out from the fridge and leave 5-10 minutes at room temperature.

    Serve with the sauce on the side.

A TIP FROM THE CHEF

The love for tea in Turkey, we created the mix of chocolate and tea.  The balance is important, to get the best taste, with the crunchy streusel, with the sauce to be served on the side, if the guest desires a little extra tea taste.

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MATERIALS
serves: 4people
INGREDIENTS
for earl grey chocolate

cream
250g

tea earl grey
30g

dark chocolate
ALT 253
60g

mılk chocolate
ALT 247
60g

egg yolks
3 pieces

sugar
45g

for earl grey chocolate

Butter
135g

sugar
115g

flour
200g

cacao powder
s9
25g

salt
2g

tart

tart 8cm
4 pieces

for the sauce

brown sugar
60g

tea earl grey
3g

water
50g