Ok, so this is a little overdue post. The subject matter has long been devoured over a new year office celebration.
But I can still (almost) taste the luscious velvety chocolate!
(adapted from Jamie Oliver’s Fifteen Chocolate Tart)
Tart Base (9″ round)
100 g butter cut into cubes
67 g icing sugar
167 g all purpose flour
1 egg, lightly beaten with fork
30 g cocoa powder
1 tsp earl grey powder
1/4 tsp salt
In a food processor, add all dry ingredients and pulse to mix. Add butter cubes and pulse till mixture resembles coarse breadcrumbs. Gradually add the egg and pulse till the dough forms or till the sound of the mixer changes. Do not overmix. Transfer into a medium bowl and bring together to form a ball. Press into the tart tin and chill the dough in the fridge for 2 hours or in the freezer for half an hour.
Preheat the oven to 180 degree Celsius. Cover tart base with parchment paper and weigh the dough down with a layer of dried beans. Blind bake the dough for 15 minutes. While the tart base is baking, make the filling (see below). Remove the beans and parchment paper and bake again for 5 minutes. Turn the oven down to 170 deg Celsius.
133 ml milk
400 ml cream (~30% milk fats)
20 g sugar
250 dark chocolate, cut into chunks
2 tsp of Earl Grey powder
1 egg yolk
In a saucepan, slowly bring the milk, cream and sugar to a boil. Remove from heat, add Earl Grey powder let it sit for a minute. Add the chocolate chunks and whisk until smooth. Add the egg and egg yolk and whisk again.
Put the tart tin into the oven, pull the rack halfway out and carefully pour the chocolate mixture into the tart shell to fill it up to the brim. Bake for 15 minutes. The center will still be wobbly after baking but will firm up when it cools. After cooling, refrigerate for at least 3 hours or overnight.