Tarte a la ganache et au thé (French chocolate ganache tart with Earl Grey tea)
Serves : 8
- 300ml whipping cream
- 1 tablespoon Earl Grey tea
- 1 recipe pate a tarte au cacao (see recipe on this site)
- 85ml milk
- 1 pinch salt
- 2 tablespoons caster sugar
- 120g dark chocolate or dessert, finely chopped or grated
Prep:20min › Cook:20min › Extra time:6hr chilling › Ready in:6hr40min
- 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.
- 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.
- Make the sweet chocolate pastry and bake in the oven for 20 minutes.
- In a small saucepan bring 85ml of milk, the salt, the sugar and the remaining 85ml of cream to a gentle simmer.
- Remove from the heat and add the chocolate pieces. Stir until completely dissolved then leave to cool at room temperature.
- Whip the infused cream. It must be firm.
- Gently fold in the chocolate with a palette knife, being careful not to knock out the air.
- Pour onto the cooled chocolate pastry and chill in the fridge for at least 6 hours.
You can infuse the cream by leaving the tea bag in it for a few days instead of heating it. This will remove the problem of the cream not whipping after heating where it has not been chilled enough.
For the pastry base:
Find the recipe for Pâte a tarte au cacao (Sweet chocolate tart pastry) on allrecipes.co.uk.
Umm gorgeous but making the base goes wrong sometimes. I will use baking beans next time. - 28 Apr 2011
very, very tasty - 09 Apr 2012