Earl Grey Chocolate Tart with Tea-Candied Lemons
Recipe courtesy of Jane Deitrich of Bakersbrigade.com
Tea-Candied Lemon Ingredients:
- 2 cups water
- 3 tablespoons Rishi Earl Grey Tea
- 2 cups sugar
- 2 lemons
- Heat water in a medium saucepan to just boiling. Turn off heat and add tea; steep for 5 minutes. Strain & discard tea leaves.
- Add sugar and return to a boil. Reduce to a simmer and cook until sugar is dissolved, about 5 minutes, stirring occasionally.
- Meanwhile, slice lemons thinly, about 1/8-inch. Once the sugar dissolves completely, arrange the lemon slices in a single layer (if possible); simmer for 15 minutes, or until the rinds are slightly transparent.
- Carefully transfer the lemon slices to a sheet of waxed paper to air dry for 2-6 hours. They should be dry to the touch— not sticky.
Earl Grey Chocolate Tart Ingredients:
- 1 1/2 cups sugar
- 6 tablespoons Rishi Earl Grey Tea, brewed strong, warm
- 4 ounces unsalted butter, cubed, room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 large eggs, beaten
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 1 9 or 10 inch pre-baked tart shell
- Preheat oven to 350F.
- Spread sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Cook over moderate heat until the edges liquefy and begin to caramelize. Use a heatproof utensil to gently drag the liquefied sugar toward the enter of the pan, encouraging the sugar to melt evenly.
- Once the sugar is melted, it will caramelize rather quickly. When it starts to smoke (but before it burns) turn off heat and stir in the tea.
- If the caramel seizes in areas, stir gently over low heat until smooth. Stir in the butter and salt until melted, then stir in chocolates until smooth.
- Whisk in eggs and vanilla extract; then flour until fully incorporated.
- Pour mixture into the pre-baked tart shell; bake for 15 to 20 minutes, just until the filling starts to rise and crack around the edges but the center is still jiggly. Do not overbake.
- Remove from oven and let cool completely, decorate with tea-candied lemon slices.
Recipe courtesy of BakersBrigade.com.