Tarte a la ganache et au thé (French chocolate ganache tart with Earl Grey tea)

Directions

Prep:20min  ›  Cook:20min  ›  Extra time:6hr chilling  ›  Ready in:6hr40min 

1. First infuse 215ml of the cream with the Earl Grey tea by bringing the cream to the boil with the tea bag, then remove from the heat and leave to infuse for 3 minutes.
2. Strain the cream through a sieve and place back in the fridge for at least 3 hours. It needs to be very cold or it will not whip later on.
3. Make the sweet chocolate pastry and bake in the oven for 20 minutes.
4. In a small saucepan bring 85ml of milk, the salt, the sugar and the remaining 85ml of cream to a gentle simmer.
5. Remove from the heat and add the chocolate pieces. Stir until completely dissolved then leave to cool at room temperature.
6. Whip the infused cream. It must be firm.
7. Gently fold in the chocolate with a palette knife, being careful not to knock out the air.
8. Pour onto the cooled chocolate pastry and chill in the fridge for at least 6 hours.