For the Chocolate Tart Crust:
1 stick butter
2 tbsp sugar
1 egg yolk
3/4 cup flour
1/4 cup cocoa power
For Earl Grey Custard Filling:
2 1/2 cups milk
4 loose tsp earl grey tea
4 large egg yolks
1/3 cup sugar
3 tbsp corn starch
3 tbsp apricot preserves
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare.
Take butter out from refrigerator for 10 minutes.
Shift the flour and cocoa powder into a bowl.
Separate the egg. You only need the yolk.
SECOND:
Mix it. Place the butter and sugar into a bowl of stand mixer using the paddle attachment at medium speed.
Cream the butter with sugar.
Add egg yolk and mix it all together.
Add half of flour/cocoa and mix it.
Then add another half and mix it until it is a sticky mess.
Place the dough onto plastic wrap. Wrap the dough and shape it to a round flat disk.
Put dough into the refrigerator for 2 hours.
THIRD
Shape crust. Take out of the dough for 10 minutes.
Butter and flour 4 inch tart pans (5).
Cut dough in 5 pieces.
Use a rolling pin to make 5 thin round disks.
Place the dough onto prepared tart pans.
Push the access dough around the edge.
Freeze crust for 20 minutes.
FOURTH.
Bake the crusts.
Preheat the oven 375°F.
Bake them for 12-15 minutes.
Let them cool.
FIFTH
Prepare the Earl Grey Custard Filling. Heat the milk to a boil turn off the heat.
Add loose earl grey tea and let it sit until cool.
Strain the milk with a sieve into a medium saucepan.
SIXTH:
Add, whisk cook. Add egg yolks, sugar, corn starch whisk it well.
Cook the milk, egg mixture over the medium heat whisk it well.
Cook until thickens.
SEVENTH:
Fill the tart shells. Spread apricot preserves on the bottom baked tart shell.
Spoon the cream on top.
Refrigerate for 20 minutes.
TEA TIME!
Serve your Earl Grey Chocolate Tart. Take out the Tarts 10 minutes before serving.
Decorate with chocolate or cocoa powder.
Perfect for teatime or as a dessert.
