i’ve been away for a while, and now i’m back! so much to write about with respect to my recent travels. that said, before i left i made a earl grey chocolate ganache tart based on jacques torres recipe. it’s one of my favorite tarts to make, super simple and yet extremely sophisticated in taste.
i didn’t have time to write it up before my trip, and am just now getting around to it. . .
Earl Grey Chocolate Ganache Tart
(based on Jacques Torres recipes; makes 6 three inch tarts)
|Butter||1 stick, cold and cubed|
|Powdered sugar||¾ cup|
|Egg||1 large one|
|Rice flour||¼ cup|
|Cake flour||2 cups|
|Lemon||1 medium sized one, zested|
|Earl grey tea||2 tbsp|
- Place butter, salt, sugar, egg and rice flour in the bowl of your standmixer. Beat until combined at medium speed with the paddle attachment.
- Add in cake flour and lemon zest. Beat until a smooth dough forms.
- Remove the dough from the dough, form into a disc, wrap in plastic and let it rest in the refrigerator for at least 2 hours.
- When ready to use, roll the dough out until it is about 1/4 inch thick. Fit it into a mini tart ring, chill the unbaked tart shells in the freezer while waiting for the oven to heat up, and blind bake for 10 minutes at 350ºF. Set aside to cool until ready for use.
- To make the ganache: pour heavy cream and honey in a saucepan and bring to a simmer. Remove from heat and let the tea leaves steep in the cream. After 30 minutes, use a mesh sieve to strain the tea from the cream. Bring the cream to a boil again and pour over chocolate. Continue stirring the chocolate mixture until it is smooth, shiny and lump free. Pour the chocolate into the cooled tart shells. Place in the refrigerator for at least 1 hour.
- When cooled, the tart is ready to serve. Garnish with some fresh fruits!