Chocolate tart crust (adapted from Vera at Baking Obsession)
140g all purpose flour
60g icing sugar
30g Valhrona cocoa
1/2 tsp salt
127g unsalted butter, diced
2 large egg yolks
Freeze the diced butter cubes for about 20 minutes.
Sift the flour, icing sugar, cocoa and salt. Pour the dry ingredients mixture into a food processor.
Add the butter chunks, and pulse till mixture resembles coarse bread crumbs.
Add the egg yolks, one at a time and mix till dough barely forms.
Scrape the dough onto a sheet of clingwrap, pat it into a disc shape, and refrigerate for at least an hour.
Roll the dough into 1/8 inch thickness (in between parchment paper).
Grease a 3 x 14-inch fluted rectangle tart mold with a removable bottom.
Carefully transfer the dough to the tart mold. Press lightly down to fit the tart mold and use a rolling pin to roll out the excess edges. (*Use the excess dough scraps to make a mini 3" tart)
Dock the tart and freeze for half an hour.
Preheat oven to 175C. Wrap the dough with foil, and place baking beans/weights atop. Bake for 15 minutes. Remove from oven and remove the foil and baking beans/weights. Continue baking for another 10 minutes.
Remove from oven. Cool on baking rack till completely cool before filling it.
Earl grey cream
400ml whipping cream
15 - 20g loose earl grey tea leaves
Heat the cream till just boiling. Remove from heat, add the earl grey leaves and leave to seep for about 20 to 30 minutes. Strain the leaves (be sure to squeeze as much liquid from the leaves as the flavour will be very intense) and set aside to cool.
Earl grey caramel
125g sugar, divided into three equal portions
125ml earl grey cream (recipe above)
22g salted butter, room temperature
Place a third of the sugar in saucepan and heat over low heat till it dissolves to form a clear liquid. Repeat two more times with the other two portions of sugar. The liquid sugar mixture will eventually gradually turn light golden, then deep amber gold (be careful not to overcook it or it will burn).
Remove from heat immediately and slowly add the cream (be careful as the mixture is hot and will bubble up with the addition of the cream).
Stir in the butter. Set aside to cool.
*I hastened the cooling down process by using an ice water bath. I placed ice and water in a big bowl, then place the saucepan into the water bath. Whisk the caramel constantly to check on the thickening progress. Once the caramel is cool enough, the mixture should have thickened considerably. Remove from ice bath and spread over cooled tart base immediately. Refrigerate tart for at least an hour so that the caramel harden slightly.
Chocolate ganache
65g Valrhona Jivara chocolate, chopped
85g Valrhona Manjari chocolate, chopped
125ml earl grey cream (recipe above)
Combine chopped chocolate into a bowl. Heat the earl grey cream till just boiling, pour over chopped chocolate. Set aside for three minutes or so, then gently start stirring to melt the chocolate till it becomes a smooth ganache.
Remove tart from fridge, pour chocolate ganache over hardened caramel layer.
Return tart to fridge to chill for another few hours (best overnight - I was impatient and the pictures showed the gooey layers).
Slice (in moderation as this is one sweet tart) and serve.
Source: http://vintagetrinkets.blogspot.sg/
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