Dark Chocolate and Oolong Tea Tart
Oolong tea, or blue-green tea, is a semi-oxidized tea that offers a rich and complex aromatic palette; its character varies according to its oxidation rate, indicated as a percentage. To bring out the full power of dark chocolate aromas, while reducing its bitterness, choose an Oolong tea oxidized to 45% or more. The tea's woody, chestnut, and stewed fruit notes will reveal all the magic of this gourmet pairing at Teatime! This month, the epicurean @professiondefoie made a chocolate tart for our greatest pleasure!
The ingredients of the chocolate recipe!
For the sweet pastry:
- 125g of flour
- 75g of butter
- 50g of sugar
- 15g of almond powder
- 1 beaten egg
For the chocolate ganache:
- 25g of Oolong tea from Fujian Province "Wuyi Qi Lan" from "un air de thé" infused for 5 minutes or 40g for 3 minutes
- 300g of liquid cream
- 100g of milk
- 300g of dark chocolate
- 1 sheet of gelatin
The steps of the tea recipe!
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Sweet pastry
Cream the butter and mix it with the sugar. Beat with the egg. Add the flour mixture, almond powder, and a pinch of salt. Beat everything in spurts until it forms a ball, then let it rest for 30 minutes. Roll out the dough and prick it with a fork. Bake for about 30 minutes at 180°C.
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The Ganache
Rehydrate the gelatin sheet in a bowl of water. Combine the cream and milk in a saucepan and bring to a boil. Infuse the tea off the heat for 3 to 5 minutes. Strain the mixture through a strainer and stir in the chocolate. Let the mixture cool. Mix and add the gelatin sheet. Beat two egg whites until stiff, then fold them in.
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The chocolate pie!
Remove the tart base from the oven. Pour the ganache over the tart base and finish cooking in the previously turned-off oven for 5 minutes.
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