Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream


 
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream
Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream

It’s been a hot minute since I posted a chocolate tart, so I figured it was about time I fixed that. They are one of my favourite desserts to make - I’m not sure if that’s because pressing the graham cracker crust into the pan is super satisfying, or if it’s because I love how lovely and smooth they set up, or if it’s because I just love eating them so much. They are super simple to make, and can be customised any way you like to suit whatever flavour profile you are after - I love making a base tart (this but without the marshmallow is my go to) and topping it with fresh berries and cream for an easy summer twist!

I am a bit of a creature of habit when it comes to recipes - once I get a good base recipe, I tend to stick with it, and it makes its way into a whole bunch of recipes from there. Both the crust and the filling of this tart are snuck from other recipes of mine - the salted caramel dark chocolate ganache filling first made its debut in these doughnuts, then again in macarons, and I really wanted to see if it would work as a tart filling! Spoiler alert - it’s great, a little on the sweet side, but I balanced that nicely with a well salted chocolate crust, and a super creamy earl grey mascarpone whipped cream, which I was going to pipe all fancy, but went with my default french star tip instead.

I love flavouring whipped cream - you just have to warm it slightly, then add your flavour and let it steep, then strain it out, and chill the cream before whipping it up. I like to add mascarpoone to cream when I need it to be a little more stable - it gives it a lovely extra creamy texture, and holds its form much longer, so is also great if you need to make it ahead a little. The dark chocolate and the salted caramel in the filling go so beautifully with the earl grey in the cream, and it is all complimented perfectly by the slightly salty chocolate crust. This tart is great for feeding a crowd, as you really only need a teeny sliver of it - but I bet you catch yourself coming back for more. I had some for breakfast the other day and so can therefore confirm that it is great at any time of the day!

A few wee tips:

  • When you are making the ganache and mixing in the cream, make sure that you don’t blend on the surface. This aerates the mixture and will make loads and loads of tiny bubbles, which isn’t ideal. I like to mix the cream into the chocolate in a pyrex jug so that there is a little bit of depth so it’s easier to avoid blending on the surface!

  • You may have a teeny bit of ganache left - pour it into a small jar or something - it makes a lovely fridge treat! You can probably pour a bit more in if you like too - I was being careful!

  • If you don’t want to make the earl grey whipped cream, plain mascarpone whipped cream will do too - just skip the step where you infuse the cream, and use 320g cream.

  • The ganache needs time to set - I like to give it overnight if I can.

  • If you don’t want a chocolate crust on this, I have a great brown butter graham cracker crust here. You can use digestive biscuits too if you can’t find grahams!

  • Ideally, you want to add the whipped cream close ish to the time you are serving!

 

 

Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream

- Makes one 9" tart, serves 10-12 people -

Chocolate Graham Cracker Crust
2 sleeves (290g) graham crackers or similar biscuit
1/4 cup (35 grams) cocoa powder
1 tsp vanilla bean paste
3 Tbsp Sugar
1/2 tsp salt
135g unsalted butter, melted

Dark Chocolate Salted Caramel Ganache Filling
270g dark chocolate, chopped (I used Guittard 72% wafers)
500g heavy cream
1 tsp vanilla bean paste or extract
3/4 tsp salt
35g water
240g sugar
30g light corn syrup or glucose
50g unsalted butter, at room temperature

Earl Grey Mascarpone Whipped Cream
430g heavy cream
15g loose leaf earl grey tea
225g mascarpone, cold
1 tsp vanilla bean paste
50g powdered sugar, sifted
pinch of salt

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Preheat the oven to 350˚f / 180˚c. Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9" tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely. 

 

DARK CHOCOLATE SALTED CARAMEL GANACHE FILLING

Place the chopped chocolate in a medium heat proof bowl.

In a small, heavy bottomed saucepan, place the cream, vanilla bean paste and salt, and place over low heat. You just want to warm it - not let it boil.

In a medium heavy bottomed pan, combine the water, sugar, and corn syrup. Place over medium heat. Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Remove from the heat and adda third of the warmed cream mixture. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.

Pour a third of the the caramel cream mixture over the chopped chocolate, then cover the bowl with a lid or plate and leave to stand for 2 minutes. Mix with a stick blender to emulsify the mixture. Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation.

Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify.

Place the prepared tart shell (still in the removable bottom pan) onto a baking sheet, and pour the ganache into the tart shell, stopping just shy of the edges (you may have a little leftover - pour this into a small container and set up in the fridge for a little snack). Transfer to a flat shelf in the fridge and leave to chill until set, preferably overnight.

EARL GREY MASCARPONE WHIPPED CREAM

Place the heavy cream in a small saucepan. Bring to just shy of a simmer, then remove from the heat and add the loose leaf tea, stirring to combine. Cover, and allow to steep for 15 minutes, then strain the tea from the cream, pressing down with the back of a spoon to get as much flavour out as possible.

Measure the strained cream and top up to 320g if needed, then transfer to a small airtight container and place in the fridge until cooled completely.

Place the cold mascarpone in the bowl of a stand mixer fitted with the whisk attachment, and mix briefly to break up and soften. Add the chilled earl grey cream, vanilla bean paste, powdered sugar, and salt, and whip until stiff peaks form. Be careful not to overwhip.

Transfer to a piping bag fitted with a large french star tip.

ASSEMBLY

Remove the chilled tart from the fridge. Pipe blobs of earl grey cream over the surface of the tart.

To serve, cut using a sharp knife which has been run under hot water and then dried. Wipe between cuts.

Store leftovers in the fridge.

Dark Chocolate Salted Caramel Ganache Tart with Chocolate Graham Cracker Crust and Earl Grey Mascarpone Whipped Cream - this chocolate tart comes together quickly, and is the perfect easy dessert that easily feeds a crowd. A crunch base is topped with a silky smooth chocolate salted caramel filling, and finished with an earl grey mascarpone whipped cream. #chocolatetart #saltedcaramel #earlgreywhippedcream

Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream


 
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter

I'm gonna start this post off by apologising. I've been sitting on this recipe for far longer than is fair. You need this recipe in your life. It's a Dark Chocolate Peanut Butter Tart, which is topped with a Peanut Butter Whipped Cream. Sounds like a mouthful? Wait until you have the actual thing in your mouth. 

I made this a month or so ago to take to a friend's house. I always get excited when we go places for dinner, not because we have no friends (maybe that too? It's the little things, lol), but because it gives me an excuse to make something super elaborate and actually have people there to eat it! As per usual I was put on dessert duty, and i've been wanting to try a chocolate peanut butter tart for a long time, so here we are. 

This was insanely easy to make, everyone went back for thirds, and it was just as amazing the next day. A chocolate tart like this is a great wee recipe to have up your sleeve - it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart. The possibilities are endless. You should make it. It's crazy easy, but you're going to look super fancy. Promise. 

A few wee tips:

  • The crust for this is a graham cracker crust, made into a 'chocolate' crust by adding some cocoa. I have a brown butter graham cracker situation here too if that's more your jam. 
  • This can absolutely be made ahead by at least a day - but add the peanut butter whipped cream on the day that you serve. 
  • Good quality chocolate really makes a difference here. I usually go for something about 70% cocoa solids, but if you wanted a slightly more mellow chocolate taste, milk chocolate would work great too.
  • Good quality peanut butter also makes this taste extra yum - go for something that is just peanuts and salt. I used Pic's in this - a brand from my hometown in NZ! You can get it on Amazon too. 
  • If you're in a place where Graham Crackers aren't easy to find, digestive biscuits work great. 
  • I used an ateco #866 tip on the top of this. French star tips are my secret weapon - I have a bunch of them and highly recommend!
 

 

Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream 

- Makes one 9" tart, serves 10-12 people -

Peanut Butter Whipped Cream from "The Fearless Baker"

Chocolate Graham Cracker Crust
2 sleeves (290g) graham crackers or similar biscuit
1/4 cup (35 grams) cocoa powder
1 tsp vanilla bean paste
3 Tbsp Sugar
1/2 tsp salt
135g unsalted butter, melted

Dark Chocolate Peanut Butter Filling
550g good quality dark chocolate
180g smooth peanut butter
40g unsalted butter, at room temperature
1/2 tsp salt
380g heavy cream

Peanut Butter Whipped Cream
135g (1/2 cup) smooth peanut butter
25g  (2 Tbsp) Granulated Sugar
121g (1/2 cup) heavy cream
1/2 tsp vanilla extract

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Preheat the oven to 350˚f / 180˚c. Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9" tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely. 

DARK CHOCOLATE PEANUT BUTTER FILLING

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer - you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking - it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1 1/2 to 2 hours, or until the filling has set completely.

PEANUT BUTTER WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut butter cream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge. 

Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter

Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream 


 
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.
Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.

My goodness. We made it. Well, I made it anyway. The last couple of months have been totally hectic in the lead up to the silly season. I am so, so happy I finally made it to Friday. I'm going to clean my bombsite of a kitchen tonight, and then tomorrow begins a couple of days off! There is Christmas meal extravaganza Christmas eve at Jill's, then we are heading there for Christmas day too. It's always a time I get a little bummed i'm not home with my family, so I am so grateful we have somewhere to go to spend with our second family! 

I'm going to keep this short, but I wanted to pop the recipe for this chocolate tart up before the madness kicks in and I forget about it. This is a riff on the chocolate peanut butter situation I made a few weeks ago - I had a zillion messages asking for the recipe so I figured I had better listen and get it up here!

This is a simple chocolate tart - there is a press-in crust made with home made chocolate sugar cookies. It gets chilled for a hot second, then filled with a silky ganache (seriously, I can, and do eat this stuff with a spoon). You can keep it plain, but I infused it with a little earl grey because I couldn't help myself. The taste of the tea is very subtle, but I love it. You can stop here if you like, and have an epic chocolate tart, or you can keep going and get all fancy with some swiss meringue buttercream ombre blobs, which take it up just a notch. The ombre is made by making one batch of buttercream, then removing some, adding a little dark chocolate, removing a little more, more chocolate, etc etc. It's all piped on using a star tip (my secret weapon), and then we have ourselves a show stopping dessert! It can be made well in advance, and would be perfect for a holiday dinner party or dessert table. Merry Merry from Me and Mine to You and Yours! Stay safe these holidays! xx

A few wee tips:

  • If you are making a riff of this and not using the tea, you will only need to use 270g (1 cup plus 2 Tbsp) of cream - I account for some of the liquid being absorbed by the tea leaves. 
  • The original recipe I made was a peanut butter chocolate tart. You can absolutely make it peanut butter if you want - just sub the milk chocolate for a peanut butter variation! Same goes with dark chocolate etc. 
  • I made this in a rectangle tart tin (14" x 4") - if you want to make it in a round, use a 9" removable bottom tart tin and use 1.5 cups cream, (start with 2 cups, infuse, then re-measure and use 1.5 cups), 550g chocolate and 6 Tbsp butter. This recipe is a good guide. 
  • I made the base for this using a home made cookie. The cookies themselves are epic, and you should make them. They are also very moist so only needed a tiny bit of butter. If you use a drier cookie, you may find that you need to increase the amount of butter needed - you can always add a little more as you are mixing up the base if you think it needs it. You can use whatever base you like - just tweak the butter amount as needed. 
  • I use a french star tip for this - I have a bunch in all different sizes. They are amazing for piping, and make easy blobs look super pro!
 

 

Milk Chocolate Earl Grey Tart with Ombre Swiss Meringue Buttercream 

- Makes one 14" x 4" tart, serves 8-10 -

Chocolate sugar cookies
 
226g (2 sticks) unsalted butter, at room temperature
300g (1 ½ cups) granulated sugar, plus more for rolling
1 egg, at room temperature
1 tsp vanilla bean paste
250 (1 2/3) All-purpose Flour
25g (1/4 cup) dutch-process cocoa
25g (1/4 cup) black cocoa (alternatively use more dutch process)
½ tsp baking soda
1 tsp salt

Tart Crust
400g Chocolate Sugar Cookies
3 Tbsp unsalted butter, melted

Milk Chocolate Earl Grey Filling
1 1/2 cups (360g) heavy cream
2 Tbsp loose leaf Earl Grey Tea
415g Milk chocolate, finely chopped
4.5 (68g) Unsalted butter, at room temp

Ombre Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
200g dark chocolate
1/4 cup (25g) dutch process cocoa

 

- PROCESS -

CHOCOLATE SUGAR COOKIES

Preheat the oven to 350˚f /180˚c. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it is light and fluffy, approximately 5 minutes. Add the egg and vanilla paste, and beat until combined. Scrape down the sides of the bowl with a rubber spatula.

In a small bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients, and mix until well combined. Scrape bowl again to ensure that the ingredients are evenly incorporated.

Place approximately a cup of sugar in a bowl. Scoop tablespoons of the mixture using a #70 scoop, and roll into balls. Roll each ball in the sugar to coat completely. Place evenly spaced apart on the baking sheet, leaving room for spreading (11 per half baking sheet works well). You will need to bake your cookies in several batches.

Bake the cookies for 8-9 minutes, until puffy and barely golden around the edges. Remove from the oven and allow to cool for 5 minutes on the pan - during this time they will deflate and crackle slightly. Transfer to a cooling rack and allow to cool completely. Repeat sugar rolling and baking process with remaining dough.

CRUST

Place the cookies in the work bowl of a food processor and blitz until it resembles fine crumbs. Transfer to a bowl and add the melted butter. Stir well to combine. Press into the bottom and sides of a rectangular 14" x 4" removable bottom tart tin, using a drinking glass or measuring cup to compact down. Transfer to the fridge while you prepare the filling.

FILLING

In a medium pot over medium heat, heat the heavy cream until just shy of a simmer. Add the tea leaves, stir well, and leave to steep for 10 minutes. Strain, pressing down on the tea leaves. Re-measure the cream, and top up to 1 cup and 2 Tbsp if needed. Return to the heat and heat to just shy of a simmer. 

While the cream is heating, place the chocolate and butter in a heatproof bowl. Once the cream is hot, pour over the chocolate and butter, and immediately cover the bowl with a plate. Leave to stand for 7-8 minutes, then whisk well. It will look curdled to begin with, but will quickly turn into a smooth ganache. Whisk until completely smooth. Pour the filling into the chilled tart crust, and tap to remove any air bubbles. Place in the fridge to firm up for 1 1/2 to 2 hours. 

SWISS MERINGUE BUTTERCREAM

Fit 4-5 piping bags with french star tips of different sizes. 

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave.

Remove about 1/4 of the buttercream, and place into one of the piping bags. Add about half of the melted chocolate, and mix to incorporate. Remove 1/3 of the buttercream from the bowl, and place into the second bag. Add the remainder of the chocolate and mix to combine. Transfer half of the remaining buttercream to a third piping bag. Sift in the cocoa, and mix well. Transfer the rest of the buttercream to the fourth bag.

Pipe blobs of varying size on the surface of the tart, leaving it as sparse or as filled in as you like. Transfer to the fridge to allow the buttercream to set slightly. Allow to stand at room temp for 15 minutes or so before slicing and serving. Store leftovers in the fridge. 

Milk Chocolate Earl Grey Tart with Ombre Dark Chocolate Swiss Meringue Buttercream. A press in cookie crust is topped with a silky earl grey infused ganache filling, then finished with an ombre swiss meringue buttercream.