Chocolate Earl Grey Tart


My friend Sammy is an amazing cook. From time to time, generally over long weekends, Sammy and a few other friends would get together to cook together.

Sammy made an amazing Chocolate Earl Grey Tart on Tuesday and brought it to our bible study to share. You can really taste the earl grey blended in with the dark chocolate, and the recipe doesn’t look too complicated…

And here’s Sammy’s recipe…

The tart shell:
2 cups of flour
150 grams of butter, cubed
1 cup of cold water

Chocolate earl grey filling:
3 tablespoons of loose leaf earl grey tea leaves
1 cup of milk
100 mL of thickened cream
300-350 grams of dark cooking chocolate*

  1. Put the flour and butter in a food processor and mix until it resembles bread crumbs. Keep the processor running and slowly add cold water in, until the dough comes together into a ball. Take the pastry dough out of the processor and put it in a bowl covered with cling wrap. Put it in the fridge for 20 minutes.
  2. Soak the loose leaf earl grey tea leaves in the milk
  3. Take the pastry dough out of the fridge. Sprinkle some flour on some baking paper and put the dough on. Put another baking paper on top and roll out the pastry dough to 3mm thick. Transfer this onto the tart shell. Leave it in the fridge for another 20 minutes or so. Preheat the oven to 180 degrees.
  4. Pour the tea leaves and the milk into a saucepan and put the cream in as well. Turn to the lowest heat and let the mixture heat up for 15 minutes.
  5. Take the pastry out of the fridge, and use and fork and poke the pastry (making holes in the base of the tart). Then put a baking paper on top and put pie weights on top (you can use rice as pie weights or buy pie weights). Put it into the oven, and bake for 15 minutes. After 15 minutes, take the paper and weight off the tart and leave the tart in the oven and bake for 10 minutes.
  6. Melt the cooking chocolate in a bowl above a simmering saucepan of water. Once the chocolate has melted, strain the earl grey cream mixture into the melted chocolate. Stir until the mixtures are well combined.
  7. Pour the earl grey chocolate mixture on the tart shell after it has been taken out of the oven. Cool the tart and put it in the fridge so the mixture sets.
  8. Ready to serve!

*Amount of chocolate used really depends on the intensity of the chocolate flavour that you want.



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