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Earl Grey Chocolate Tart with Tea-Candied Lemons
Recipe courtesy of Jane Deitrich of

Earl Grey Chocolate Tart with Tea-Candied Lemons

Tea-Candied Lemon Ingredients:


  1. Heat water in a medium saucepan to just boiling. Turn off heat and add tea; steep for 5 minutes. Strain & discard tea leaves.
  2. Add sugar and return to a boil. Reduce to a simmer and cook until sugar is dissolved, about 5 minutes, stirring occasionally.
  3. 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.
  4. 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


  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk in eggs and vanilla extract; then flour until fully incorporated.
  6. 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.
  7. Remove from oven and let cool completely, decorate with tea-candied lemon slices.

Recipe courtesy of

Earl Grey Chocolate Tart with Tea-Candied Lemons


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