Chocolate and earl grey tart, my love for MKR.
So today I took my 4 younger cousins (both of my eldest cousin’s children) to watch Mirror Mirror and eat Maccas, I was babysitting the bunch. We walked into the wrong cinema and came 20 minutes late but oh well it was a fun day for them kids. In the afternoon I decided to bake this since I always wanted to try it and I bought new mini tart tins. Ever since eating earl grey macarons at La Belle Miette I love the earl grey flavour in desserts rather than it as a tea.
Recipe from Leigh and Jennifer on MKR
200g cold butter, diced, plus extra, to grease
300g (2 cups) plain flour, plus extra, to dust
120g icing sugar
15g cocoa powder, plus extra, to dust
2½ tbs almond meal
1 tbs cold water
1. To make pastry, preheat oven to 200C. Grease a 35cm x 12cm tart pan with removable base and dust with some cocoa powder. (For me I did mini tart tins instead so I didn’t leave it in the oven for as long as required).
2. Place butter, flour, sugar, cocoa powder and almond meal in a food processor and process until crumbs form. Add egg and water and process until mixture just comes together. Form pastry into a ball and cover with plastic wrap, then refrigerate for 30 minutes.
3. Roll pastry out on a lightly floured work surface until 2mm thick. Press pastry into tart pan and trim excess. Reserve leftover pastry in the freezer. Line tart case with baking paper and fill with baking beans or rice. Cook for 20 minutes, then remove baking paper and beans or rice and cook for a further 5 minutes. Allow to cool.
I struggled slightly whilst making the pastry, I think my butter wasn’t as cold so it affected my pastry making it more moist than I wanted and hard to roll out.
4 Earl Grey tea bags
200g couverture dark chocolate (70%
cocoa solids), chopped
110g couverture milk chocolate (40%
cocoa solids), chopped
4 egg yolks
I found that the filling was a tad too bitter for our liking so next time I’m going to put less dark chocolate and more milk chocolate, maybe change the ratios around.
4. To make filling, heat cream and tea bags in a medium saucepan over high heat. Bring just to the boil, then remove from heat and set aside for 10 minutes.
5. Remove tea bags. Return cream to heat and bring to a simmer, then add butter and chocolate. Mix until chocolate melts, then cool for 5 minutes. Add yolks, 1 at a time, beating well between additions.
6. Pour filling into tart case. Reduce oven to 120C and bake for 25-30 minutes or until set. Allow to cool slightly, then refrigerate until cold.
I kind of left my tart in the oven too long because I forgot about it.. hence why it looks so rough at the top and not smooth and shiny like what I would want it to be but overall I am happy with the outcome.
2 tsp instant coffee
2 tsp caster sugar
3 tsp cocoa powder
To make chocolate sand, increase oven to 150C and line an oven tray with baking paper. Grate reserved frozen pastry into a medium bowl. Grind coffee in a mortar and pestle, then mix through pastry with sugar and cocoa. Spread mixture on prepared tray and cook for 15-20 minutes until crispy with a sand-like texture.
To serve I just spreaded some whipped up thickened cream and tried to quenelle it on top of the chocolate sand,