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Earl grey chocolate truffle tart for a bake together with Abby Dodge

I’ve been contemplating taking up tennis. Not because I love tennis or anything like that. I used to take tennis lessons in the summer, when I was in high-school. I wasn’t a particularly talented tennis player, but I was good enough that I could serve overhead and keep the ball in the court for some time. Of course, when college and university hit, I had no time for tennis, or most extra-curriculars. I dropped tennis just like I dropped piano and swimming because I chose to focus on school and be the best student (or die trying) in all my classes. It was a choice that I made. Over ten years later, I think dropping these activities was a terrible idea. Now, when I sit in front of a piano, I can remember how I used to play, but my fingers can’t quite keep up. Picking up a tennis racket feels weird. And, I’m pretty sure, every time I do the butterfly stroke in the pool, I probably look like I’m drowning.

A few weeks ago, a note appeared on my apartment building’s bulletin board that made me consider taking up tennis again: a man in my building is looking for a tennis partner. Maybe he’s single and cute! His hand-writing is neat, though block letters. I love his use of a Sharpie to write this message, which, by the way, is in English (bonus!). And, though I do own a racket, I don’t think I could pass for an “intermediate” player. I’m not even sure I could hit a tennis ball if it was shot my way from across a tennis court. Maybe I’ll call the guy, tell him I’ll play tennis with him, and on our first game day, I could show up with tea and this earl grey chocolate truffle tart, thus distracting him from the tennis playing. Maybe I’ll just nibble on this Earl grey chocolate truffle tart from the comfort of my home while I dream about wooing a boy with either my mad tennis skills, or this tart (realistically, probably the latter).

The original tart recipe is from Abby Dodge, and was published in Fine Cooking. This is a gorgeous recipe for a decadent chocolate tart that is sure to please chocolate enthusiasts and lovers of all things graham cracker. Abby Dodge proposed this recipe for a “bake together” event where bloggers could take her original recipe, tweak it to their hearts’ desires, and then blog about it.

For my rendition of this tart, I went with Earl grey as my flavor add-in. For the mascarpone cream topping, the finely chopped tea leaves, added directly to the cream, worked dreamily. The flavor is great, lending a slightly floral, citrusy note to the cream. I loved the look of the flecks of tea throughout the bright cream. Honestly, I’d use this mascarpone cream again, maybe for a trifle.

Sadly, I had trouble getting the Earl grey flavor to stand up to the chocolate flavor of the truffle filling. I tested both white and dark chocolate, steeping the cream with loads of Earl grey tea (3 tea bags) before using that cream to make the ganache filling. The texture of the dark chocolate ganache filling is wonderfully smooth, but the flavor of the tea didn’t shine as I had hoped. In the end, I felt the dark chocolate ganache filling was the winner because the white chocolate was a little too sweet and didn’t set as quickly, nor as nicely as the dark.

Thank you, Abby Dodge, for providing us with such a great recipe that is very easy, and yields an impressive dessert that tastes like it must have taken days to make. I’m glad I put my homemade graham crackers to good use in this recipe.

5 from 2 votes
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Earl grey chocolate truffle tart

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Author Janice

Ingredients

Crust:

  • 255 grams graham cracker crumbs
  • 2 tbsp granulated sugar
  • 85 grams unsalted butter melted

Filling:

  • 340 grams 70% dark chocolate chopped
  • 57 grams unsalted butter cut into pieces
  • 3 Earl grey tea bags
  • 250 mL half-and-half in Quebec, this is called “crème à café” and has a 10% fat content
  • 1/2 tsp vanilla
  • pinch salt

Topping:

  • 1 pack mascarpone cheese 250 grams
  • 188 mL heavy cream 35% fat content
  • 50 grams granulated sugar
  • Tea leaves from 2 Earl grey tea bags finely chopped if they aren’t so already

Instructions

Make the crust:

  1. Preheat the oven to 350°F. Have a 9×9-inch square tart pan with removable bottom ready, placed on a baking sheet so that you can easily transfer to and from the oven.
  2. In a medium bowl mix the crust ingredients until the butter has evenly coated all the crumbs.
  3. Pour the crust mixture in the tart pan, and press it out firmly and evenly all over the base and up the sides of the pan.
  4. Bake the crust for about 10 minutes. Remove the pan from the oven and set it on a wire rack to cool.

Prepare the filling:

  1. Begin by simmering (not boiling) the cream in a small saucepan with the tea bags for about 10 minutes over medium-low heat. Remove the pan from the stove, but leave the tea bags in while you work on the chocolate.
  2. In a large microwave-safe bowl, melt the chocolate with the butter in the microwave on power level 5, microwaving for 1 minute at a time, then stirring, and repeating, until it is all melted and smooth.
  3. Remove the tea bags from the cream and add the tea-steeped hot cream to the chocolate mixture and stir until it is smooth (if the cream was a little cold, and the mixture appears curdled, just nuke it again for a couple minutes on power level 7, stirring every minute).
  4. Add the vanilla, salt
  5. Let the chocolate ganache you’ve just made sit on the counter, for an hour or so, to cool and set just enough that it is still pourable, but not super liquid (you know what I mean?).
  6. Transfer the ganache to the tart shell using a rubber spatula, being sure to not get chocolate on the edges, and also to not disturb the delicate edges of the crust.
  7. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.

Prepare the topping:

  1. In the bowl of an electric mixer fitted with the paddle attachment, whip the mascarpone, cream, sugar, and tea leaves on low, to combine, then on medium-high, until the mixture is thick and holds firm peaks. Don’t overbeat, or you’ll make butter (tasty, but not what we’re going for here…).
  2. With an offset spatula, spread the topping over the set tart, leaving pretty swirls and peaks of cream. Don’t worry if a little ganache is peaking through the cream. It looks better like that.

chocolate, dessert, recipe, tart, tea

33 Responses to Earl grey chocolate truffle tart for a bake together with Abby Dodge

  1. Mardi @eatlivetravelwrite May 31, 2011 at 1:02 am #

    I LOVE your version and I love that you made a square tart! Looking forward to more #baketogether events!

  2. Ethan May 31, 2011 at 1:07 am #

    I love this “spin” of using earl grey in this tart and it looks great!
    p.s. I’d happily play tennis with you and I own Sharpies:)

  3. JenniferA May 31, 2011 at 1:08 am #

    Oh wow, how creative!! I love the idea of the tea flavor with chocolate. Very comforting.

  4. Lynn @ I'll Have What She's Having May 31, 2011 at 2:21 am #

    Love the pictures!

  5. chitchatchomp@yahoo.com.au May 31, 2011 at 2:26 am #

    Looks gorgeous!

  6. purabi naha May 31, 2011 at 10:07 am #

    The pictures made me so hungry. Now how can I play tennis?! Well,great recipe!!

  7. Evan Thomas May 31, 2011 at 6:02 pm #

    You should definitely call, see if he’s cute, and offer to bring this. He’d be a fool to say no.

  8. Torviewtoronto June 1, 2011 at 1:36 am #

    delicious dessert looks wonderful

  9. Di-licious June 1, 2011 at 10:40 am #

    An absolutely sensational looking tart – congrats on making it to the FB Top 9! I’m so glad I checked the whole post – you’ve just introduced me to Abby Dodge as well as your own delightful blog. Maybe I’ll join you in the June Bake Together! (And you should check out the tennis partner possibility!)

  10. Michelle Benoit (Chocolate Central) June 1, 2011 at 3:52 pm #

    I love chocolate and earl grey tea, so I’ll surely love this tart. I’ll try making my own graham crackers like you did.

  11. whyschild June 1, 2011 at 7:00 pm #

    I might try infusing the Earl Grey into the butter rather than the cream. I learned this technique from a Dorie Greenspan book (by way of SmittenKitchen, I think), and it works like a dream. This looks delicious, and I can’t wait to try it!

  12. Jess June 1, 2011 at 9:14 pm #

    I just saw this on Foodbuzz and had to comment because this tart looks beyond gorgeous! I love the idea of combining the tea with the chocolate.

  13. Wilde in the Kitchen June 1, 2011 at 9:42 pm #

    I always think I’d be really good at tennis, even though I have no past experience to back up that thought… I’m really impressed with this tart, I love the combination of flavors here!

  14. Jan June 1, 2011 at 11:04 pm #

    @whyschild Thanks for the suggestion! I am definitely going to try infusing the butter next time!

  15. apaler1 June 2, 2011 at 12:38 am #

    I love making earl grey truffles. The amazing thing about this recipe is that it looks like its basically a great recipe for truffles in a graham cracker crust. Can you ask for anything better?!?!?!

  16. freeeatsfood.com June 2, 2011 at 3:32 am #

    This looks absolutely dreamy. The combination of chocolate and earl grey is genius. I have always loved a steaming cup of earl grey with chocolate mousse. Lovely pics too. So pleased to have found your blog on Foodbuzz!

  17. Rachel @ Baked by Rachel June 2, 2011 at 1:57 pm #

    This looks fantastic and so neat that it’s square. I’m so use to the typical round tarts. I’m not sure if I’ve ever even seen a square pan in person! Love your serving piece too!! Gorgeous.

  18. Juanita June 2, 2011 at 2:09 pm #

    Well, tennis is all about Love-Love 🙂

    Earl Grey tea is such an elegant and refined beverage. How marvelous to pare it with chocolate and cream!

  19. Bake Like Martha June 2, 2011 at 4:33 pm #

    Hahahah. I think that tarts are an acceptable substitution for tennis skills! Although if you want to impress him with both, just sneak some steroids into your piece and you’ll be just fine :p

    Earl grey…can’t say that I’ve seen too many people using that when they bake! Awesome idea though. I’ve been seeing a lot of people lately using matcha or other green tea variants in their recipes, it’s tempting to hop on the bandwagon and make some tea-infused dessert.

  20. A SPICY PERSPECTIVE June 3, 2011 at 2:46 am #

    That. Looks. Awesome. 🙂

  21. Jamie June 3, 2011 at 8:09 am #

    Love the story and I can so relate. And wooing with chocolate ganache tarts is my way, too. Or sitting at home and eating a slice of this luscious tart while dreaming of many men. Love your version and love the square shape and the elegant swooshes of mascarpone cream flecked with tea. Just lovely! Each version of this I see I want to make it again and try a new flavor twist. Just perfect. Oh and I’ll be checking out your graham cracker recipe!

  22. Dustin June 3, 2011 at 2:44 pm #

    Got any leftovers? Looks great!

  23. Jan June 5, 2011 at 1:41 am #

    @Dustin Thanks, Dustin! Sadly, no leftovers. It’s all gone 🙁

  24. Letizia Golosa June 21, 2011 at 11:53 pm #

    WOW!!!! This looks amazing!!!!!!!!

  25. Beta January 2, 2015 at 3:27 pm #

    My friend sent me this recipe and I made it twice: once for Thanksgiving and once for Christmas. It’s amazingly delicious and was a big hit among my family! Everything about it is good: the crust ends up tasting a little caramelized, the chocolate ganache is wonderfully smooth and dark, and the topping is very delicious!

    I found actually that it tastes better if you make the whipped topping the day before you’re going to eat it, because this gives the tea leaves time to “steep” into the creme and release more flavor. Also, I used 2 bags of tea leaves in the creme the first time I made it and reduced it to only 1 bag of tea leaves the second time, and it was still flavorful enough.

    One funny thing about eating the creme with the tea leaves I’ve found is that it makes my tongue feel dry, as if the tea leaves are sucking moisture from it.

  26. ScoutCat July 3, 2017 at 1:33 pm #

    Can you make this in a pie tin instead of a tart pan?

  27. Shannon July 3, 2017 at 9:31 pm #

    Could you make this in a pie tin? I don’t have a tart pan. Thank you.

  28. Brooke October 8, 2017 at 2:45 pm #

    This was a great recipe! Very easy to follow and very tasty. I will be making this again soon!

    • Janice November 26, 2017 at 9:58 pm #

      I’m so glad you liked it! This reminds me that I should make it again too 😉

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