Earl Grey and Dried Plum Chocolate Tart

Earl Gray Chocolate and Prune Tart This decadent dessert combines the flavors of rich chocolate, fragrant Earl Gray tea and sweet prunes in a buttery pastry crust. If you are a fan of Earl Gray tea, this tart is for you.

It’s surprisingly easy to make as only the tart crust requires baking. This tart has a generous amount of candied plums, spiced chocolate ganache, and a signature Earl Gray cream filling. The result is a luxurious and sophisticated dessert that is perfect for impressing guests or indulging in a special treat.

How to make an earl gray chocolate tart and prunes

I really recommend making the prunes and the tart pastry a day or two before, the longer they sit in the fridge, the tastier they will be.

Prepare the tart dough

For the pastry dough, beat the butter and sugar until you get a light cream. Add in the egg and yolk, one at a time. Then add all the dry ingredients and mix until everything comes together. Wrap in cling film and refrigerate for at least two hours. After taking the tart pastry out of the fridge, let it knead to warm it up a bit. Roll out the pastry between sheets of parchment paper because it is a particularly buttery dough and sticks very easily to the work surface. Roll out the dough to 6mm thick. Press the dough into the bottom and sides of the tart pan. Put it in the fridge for 15 minutes, then cover it with baking paper and baking beans and bake blind at 350F (180C) for 20 minutes. Let it cool completely.

Prepare the soaked Earl Gray prunes

For the infused prunes, make a really strong earl gray tea, then pour it over the prunes and nutmeg powder. Let it cool at room temperature, then put it in the fridge for at least two hours. Depending on how intense you want the flavor to be, you can leave the prunes to infuse overnight in the refrigerator.

Prepare the cinnamon milk chocolate ganache

For the chocolate ganache, heat the whipped cream together with the cinnamon, let it soak for 5 minutes, then pour the milk chocolate and butter over it. Mix well until it becomes glossy. Cover with plastic wrap and refrigerate for at least two hours. Once everything is ready, whip it lightly with a hand mixer at low speed. The ganache will harden quickly so be sure to stop beating immediately once it reaches a pipeable consistency.

Prepare the Earl Gray Greek yogurt filling

The Earl Gray filling should be prepared right before assembly. Soak the gelatin in cold water. Heat the whipped cream with the tea, sugar and vanilla. After the sugar has completely melted, add in the gelatin and Greek yogurt and mix well. Fold in the rest of the light whipped cream. It will have a liquid consistency.

Assemble the earl gray chocolate tart and prunes

Use a spatula to evenly spread three quarters of the whipped ganache over the bottom of the tart. Take the soaked plums and place them all over the ganache. You should keep some of them, and use them for decoration later. Gently pour the Earl Gray filling in an even layer. Place the tart in the refrigerator to set before serving. For decoration, use the leftover ganache, soaked plums and sprinkles.

Hope you will try the earl gray chocolate tart and prunes in this flavor. If you don’t forget to tag me Instagram or Facebook. I’d love to see how you got on. have a nice time!

Other tarts you might want to try

If you love tarts like we do, you might want to try this amazing Strawberry Basil Panna Cotta Tart. This beautiful dessert consists of a crunchy and buttery almond crust topped with strawberry jelly followed by a layer of light basil panna cotta. This lemon meringue tart is also very tasty, with its sweet and tangy lemon filling nestled in a flaky crust and topped with toasted meringue. This Frangipani Apricot Tart is also one of our favorites. With its buttery flaky crust and almond filling topped with ripe sliced ​​apricots this tart is without a doubt one of the best tarts ever.

You may also like:
Chocolate tart – Tarte au Chocolat
Easy Apple Almond Tart
Apple spiced pear tart
Chocolate salted caramel tart

Earl gray chocolate tart and prunes

Earl Gray Chocolate and Prune Tart This decadent dessert combines the flavors of rich chocolate, fragrant Earl Gray tea and sweet prunes in a buttery pastry crust. If you are a fan of Earl Gray tea, this tart is for you.

Dishes 6

preparation time 20 subtlety

Cooking time 20 subtlety

time to relax 2 hours

Total time 2 hours 40 subtlety

Component

1x2x3x

Tart crust

• 1/2 cup + 2 tbsp (140 grams) of butter
• 1/3 Goblet (70 grams) granulated sugar
• 1/4 teaspoon (1 gram) of salt
• 1 egg
• 1 yolk
• 7 courage (200 grams) all-purpose flour

Earl Gray prunes

• 3/4 Goblet (180 ml) boiling water
• 1 tablespoon (15g) good quality Earl Gray tea bags (about 3-4 tea bags)
• 3.5 courage (100 g) prunes
• 1 teaspoon (3 grams) nutmeg powder

Milk chocolate foam ganache

• 7 courage (200 g) milk chocolate
• 1/2 Goblet (120 ml) whipping cream
• 1 tablespoon (15 grams) unsweetened butter
• 1 teaspoon (3 grams) cinnamon powder

Earl Gray Greek yogurt filling

• 1/2 teaspoon (2 grams) gelatin powder
• 1 tablespoon (15 ml) cold water
• 2 tablespoon (30 ml) whipping cream
• 2 tablespoon (30 ml) Earl Gray tea
• 2 tablespoon (30 grams) of sugar
• 1 teaspoon (5 ml) vanilla extract or 1 vanilla pod
• 1/4 Goblet (60 g) Greek yogurt
• 3 tablespoon (45 ml) whipping cream

Instructions

Prepare the Earl Gray prunes.

• You can do it 1-2 days ahead. In a bowl, pour the boiling water over the tea bags and nutmeg. Cover the bowl with a plate and let it infuse for 10 minutes.

• Strain the tea and add the prunes, let them sit until the tea is cold, then place it in the refrigerator for two hours or overnight.

• After they are well soaked and infused, remove them from the liquid and place them on absorbent paper.

Prepare the tart crust.

• You can make it a day ahead and keep it in the fridge.

• In the bowl of a stand mixer fitted with a paddle, beat butter at medium speed until creamy.

• Add the sugar all at once and beat at medium speed until creamy and combined.

• Scrape down the sides of the bowl and add the egg and yolk, one at a time, mixing well after each one.

• Add the flour and salt and mix at medium speed until the dough comes together.

• Put it in plastic wrap and refrigerate for at least two hours or overnight.

• Preheat the oven to 350F (180C).

• Roll out the dough between two pieces of parchment paper until it is about 1/4 inch (6 mm) thick.

• Fasten the dough to the bottom and the edges of the tart pan. Cut off the excess dough. Prick the whole thing with a fork. Refrigerate 15 minutes before baking.

• Cover the dough (bottom and edges) with baking paper. Fill the center with pie weights or beans.

• Bake for 15-20 minutes until set. When the top edges turn evenly golden, that means the tart shell is ready.

• Let it cool on a wire rack.

Milk chocolate foam ganache.

• Bring the cream and cinnamon to a boil. Let it soak for 5 minutes.

• Pour over the milk chocolate and mix until combined.

• When the ganache is still warm, add in the butter and mix to combine. Cover with plastic wrap.

• Place it in the refrigerator for two hours or more to set.

• Once the ganache has set, carefully beat it with a hand mixer on low speed until it reaches a pipeable consistency.

Earl Gray Greek yogurt filling.

• Moisten the gelatin in cold water. Let it soak for 5 minutes.

• In a saucepan, put the first 2 tablespoons (30 grams) of the whipped cream, sugar, Earl Gray tea and vanilla. bring to a boil.

• Remove from the stove. Add the blooming gelatin and mix until completely dissolved.

• Let it cool slightly, it should reach 104-122 F (40-50 Celsius).

• Fold in the Greek yogurt.

• Lightly whip the remaining 3 tablespoons (45 grams) of whipped cream. Fold it into the yogurt mixture.

• Use immediately.

Assemble the tart.

• Using a spatula, evenly spread 3 quarters of the whipped ganache on the bottom of the tart.

• Take the soaked plums and place them all over the ganache. You should keep some of them, and use them for decoration later.

• Pour the Earl Gray Greek yogurt filling in an even layer, carefully, because it will be very liquid, and place the tart in the refrigerator to set before serving, for at least two hours.

• For decoration, use the leftover ganache, soaked plums and sprinkles. have a nice time!

diet

dose: 1 Serving out of 6Calories: 581KKLCarbohydrates: 64.5Gprotein: 8.7GFat: 32.9GSaturated fat: 20.9GCholesterol: 126mgsodium: 191mgpotassium: 214mgfiber: 2.6GSugar: 35.6Gcalcium: 100mgiron: 3mg