Ingredients
Crust
- 255 grams graham cracker crumbs
- 25 grams granulated sugar
- 85 grams unsalted butter (melted)
Ganache Filling
- 250 mL half-and-half cream (10 % fat)
- 30 grams loose leaf Earl Grey tea
- 340 grams dark chocolate (70 % cocoa content, chopped)
- 57 grams unsalted butter (cut into pieces)
- 2.5 mL pure vanilla extract
- 0.625 mL Diamond Crystal fine kosher salt
Earl Grey Whipped Cream Topping
- 250 grams mascarpone cheese
- 188 mL whipping cream (35 % fat)
- 50 grams icing sugar
- 12 grams loose leaf Earl Grey tea (finely chopped)
Instructions
- Prepare Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until crumbs are evenly coated with butter. Press this mixture firmly and evenly into the base and up the sides of a 9-inch square tart pan with a removable bottom placed on a baking sheet. Bake for about 10 minutes, then remove from oven and cool on a wire rack.
- Make Earl Grey Chocolate Ganache Filling: Simmer the half-and-half cream with loose leaf Earl Grey tea in a small saucepan over medium-low heat for about 10 minutes, making sure it does not boil. Remove from heat but keep the tea steeping. Meanwhile, melt dark chocolate and unsalted butter in a large microwave-safe bowl on power level 5 in 1-minute intervals, stirring between each until smooth. Remove tea leaves from the cream, then pour the hot tea-infused cream into the chocolate mixture, stirring until smooth. If the mixture appears curdled due to cooler cream, reheat gently in the microwave on power level 5, stirring every minute. Stir in vanilla extract and kosher salt.
- Set Ganache in Crust: Let the ganache cool on the counter until it is pourable but slightly thickened, about 1 hour. Transfer gently into the baked tart crust with a rubber spatula, avoiding the crust edges. Allow the tart to cool completely, then cover and refrigerate for 4 to 8 hours until set.
- Prepare Earl Grey Whipped Cream: In the bowl of an electric mixer fitted with paddle attachment, combine mascarpone cheese, whipping cream, icing sugar, and finely chopped Earl Grey tea leaves. Whip starting on low speed to blend, then increase to medium-high speed until the mixture becomes thick and holds firm peaks. Be careful not to overbeat to avoid turning it into butter.
- Assemble and Serve: Spread the Earl Grey whipped cream over the set ganache filling using an offset spatula, creating decorative swirls and peaks. It’s fine if some ganache shows through the cream; it adds to the visual appeal. Serve chilled and enjoy.
Notes
- Steeping the Earl Grey tea in cream infuses the dessert with its aromatic citrus and bergamot flavor—do not boil the cream to avoid bitterness.
- Use a tart pan with a removable bottom for easy serving and clean edges.
- Letting the ganache cool to a pourable but thickened state helps create a smooth filling without damaging the crust.
- Finely chopping the tea leaves for the whipped cream ensures a pleasant texture and flavor without large leaf pieces.
- Refrigerate the tart for at least 4 hours for the ganache to fully set before topping with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
