Chocolate Earl Grey Truffle Tart

Prep 20 min · Cook 2 hrs · Serves 10 · Original recipe

🧾 Ingredients

Dairy

• 1 egg
• 5 Tbsp cold butter (for crust)
• 1¼ cups #heavy-cream (for filling)
• ¾ cup heavy whipping cream (for topping)

Pantry & Dry Goods

• ½ cup blanched #almond-flour
• ½ cup #sweet-rice-flour
• ½ cup cocoa powder
• 2 Tbsp tapioca starch
• ¼ cup + ⅛ tsp fine sea salt (in crust)
• ¼ cup cane sugar
• 1 tsp vanilla extract
• 5‑6 bags #earl-grey (about 2 Tbsp)
• 6 oz bittersweet #chocolate, chopped
• Olive oil (for drizzle on serving)

Spices & Seasonings

• ⅛ teaspoon sea salt (in filling)
• Additional flaky sea salt (for topping)

🔪 Instructions

1. For the crust: Preheat the oven to 375 °F. In the bowl of a stand mixer (paddle attachment) combine ½ cup blanched almond flour, ½ cup sweet rice flour, ½ cup cocoa powder, 2 Tbsp tapioca starch, ¼ cup cane sugar, and ¼ + ⅛ tsp fine sea salt. Add 5 Tbsp cold butter (cubed) and 1 tsp vanilla extract. Mix on medium‑low until dough comes together (3‑5 minutes).
2. Press the dough into a tart pan with removable bottom, into the sides first then the base, keeping edges square. Prick the bottom with a fork and freeze for 15‑30 minutes.
3. Place the tart pan on a rimmed baking sheet and bake for 18‑20 minutes until pale golden and firm to the touch. Remove from oven and while still hot, press the sides and bottom with the back of a spoon to help it hold together when cool. Decrease oven temperature to 300 °F.
4. For the filling: In a saucepan combine 1¼ cups heavy cream, 5‑6 bags of Earl Grey tea (about 2 Tbsp), and ⅛ tsp sea salt. Heat until steaming and steep the tea bags for 10 minutes. Remove bags, pressing to extract flavor. Re‑heat until steaming. Place 6 oz chopped bittersweet chocolate in a bowl and pour the hot cream over. Let sit one minute, then whisk until smooth. Whisk in 1 egg. Strain the mixture through a sieve into a pitcher.
5. Pour the filling into the hot crust. Bake at 300 °F until the filling quivers gently in the center when jostled and the edges are just set (about 10‑20 minutes). Let the tart cool completely, then chill until firm, 1‑2 hours (or up to 1 day).
6. To serve: Whip ¾ cup heavy whipping cream to soft peaks. Slice the tart into slender slices (dip knife in hot water and wipe clean between cuts for clean slices). Serve each slice with a dollop of whipped cream, a drizzle of good quality olive oil, and a pinch of flaky sea salt.