Earl Grey Tea Tart Recipe

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Earl Grey Tea Tart
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Ingredients
14
Count
Nutrition
4394
Calories
Total time
30
Minutes
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Ingredients:

  • lemon rice shortbread, recipe follows
  • generous 1 cup or 240 g heavy cream
  • 2 pinches earl grey tea
  • 2 tbsp or 40 g honey
  • 1 1/2 cup or 230 g bittersweet chocolate, chopped
  • gold leaf, for garnish
  • generous 1/2 cup cold unsalted butter
  • pinch salt
  • 1 large egg
  • 1/4 cup rice flour
  • scant 2 cups cake flour

Directions:

  1. Place the butter, salt, sugar, egg and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined.
  2. Add the cake flour and lemon zest and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic.
  3. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
  4. When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Cut the dough into cookies with a round 2-inch plain cutter. The size of the cutter is determined by the size of mini tart pan you are using. Place the pieces in the flexible mini tart pan. Dock the dough. Bake in a preheated 350 degree F oven for 8 to 10 minutes, until lightly browned. Cool tart shells and reserve.
  5. Place the cream and honey in a heavy-bottomed saucepan and bring to a simmer. Remove from heat. Place the tea leaves in the cream. Cover and let sit for 8 minutes. Use a fine mesh sieve to strain the tea from the cream. Bring the cream to a boil one more time. Pour the cream over the bittersweet chocolate. Use an immersion blender and mix thoroughly. Pour the tea ganache into the cooled tart shells. This task will be easier if you use the automatic funnel or a cup with a spout. Place in the refrigerator for an hour. When the ganache has cooled, remove from the refrigerator. Use a knife to transfer gold leaf onto the top of some tarts. Other tarts can be topped with fresh exotic fruits. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4394.48 Kcal (18399 kJ)
Calories from fat 1594.82 Kcal
% Daily Value*
Total Fat 177.2g 273%
Cholesterol 225.1mg 75%
Sodium 5504.88mg 229%
Potassium 5741.1mg 122%
Total Carbs 680.82g 227%
Sugars 333.91g 1336%
Dietary Fiber 7.13g 29%
Protein 39.75g 79%
Vitamin C 31.2mg 52%
Iron 3.9mg 22%
Calcium 374.5mg 37%
Amount Per 100 g
Calories 389.7 Kcal (1632 kJ)
Calories from fat 141.43 Kcal
% Daily Value*
Total Fat 15.71g 273%
Cholesterol 19.96mg 75%
Sodium 488.16mg 229%
Potassium 509.11mg 122%
Total Carbs 60.37g 227%
Sugars 29.61g 1336%
Dietary Fiber 0.63g 29%
Protein 3.52g 79%
Vitamin C 2.8mg 52%
Iron 0.3mg 22%
Calcium 33.2mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 101.9
    Points
  • 123
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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