Earl Gray and Dried Plum Chocolate Tart

This Earl Gray and Dried Plum Chocolate Tart is a decadent dessert that combines the flavors of rich chocolate, fragrant Earl Gray tea and sweet dried plums in a shortbread crust. If you’re a fan of Earl Gray tea, this cake is for you.

It’s surprisingly easy to make, as only the tart crust needs to be baked. This cake has a generous amount of soaked plums, a flavorful chocolate ganache and an Earl Gray creme filling. The result is a luxurious and sophisticated dessert that’s perfect for impressing guests or treating yourself to a special treat.

How to make this Chocolate Cake with Earl Gray and Prunes

I really recommend making the infused prunes and tart batter a day or two ahead of time, the longer they sit in the fridge the better they taste.

Prepare the pie dough

For the puff pastry, cream together the butter and sugar. Gradually add the egg and yolk. Then add all dry ingredients and mix until combined. Wrap in cling film and refrigerate for at least 2 hours. After you take your pie dough out of the fridge, knead it to warm it up a bit. Roll out the dough between the sheets of parchment paper as this is extra butter dough and sticks to the work surface very easily. Roll out the dough until it is 6mm thick. Press the dough into the bottom and edges of the tart pan. Place in the fridge for 15 minutes, then cover with parchment paper and baking beans and blind bake at 350F (180C) for 20 minutes. Let it cool down completely.

Prepare the infused Earl Gray prunes

Prepare some really strong Earl Gray tea for the infused prunes and then pour it over the prunes and nutmeg powder. Allow to cool to room temperature, then refrigerate for at least 2 hours. Depending on how intense you want the flavor to be, you can leave the dried plums in the fridge overnight.

Prepare the cinnamon milk chocolate ganache

For the chocolate ganache, you need to heat the whipped cream along with the cinnamon, let it steep for 5 minutes, and then pour it over the milk chocolate and butter. Stir well until shiny. Cover with cling film and refrigerate for at least 2 hours. After everything is set, lightly beat with a hand mixer on low speed. The ganache will set quickly, so make sure to stop whipping once it reaches a spreadable consistency.

Prepare the Earl Gray Greek yogurt filling

The Earl Gray filling is best done right before assembly. Soak the gelatine in cold water. Heat the whipped cream with the tea, sugar and vanilla. After the sugar has completely melted, add the gelatin and Greek yogurt and stir well. Fold in the remaining lightly whipped cream. It will have a liquid consistency.

Assemble the Earl Gray and Dried Plum Chocolate Tart

Use a spatula to spread three quarters of the whipped ganache evenly over the bottom of the cake. Take the soaked plums and place them all over the ganache. You should stick with some and use them later for decoration. Gently pour the Earl Gray filling in an even layer. Place the tart in the fridge to set before serving. Use the leftover ganache, soaked plums and sprinkles for decoration.

I hope you will try this Spicy Earl Gray and Dried Plum Chocolate Tart. If you don’t forget to tag me on Instagram or Facebook. Would love to see how things turned out for you. Enjoy!

Other cakes you might like to try

If you love tarts as much as we do, you might also try this amazing Strawberry Basil Panna Cotta Cake. This beautiful dessert features a crunchy almond and butter crust topped with strawberry jelly, followed by a layer of light basil panna cotta. This Lemon Meringue Pie is also very flavorful, with its sweet and tangy lemon filling embedded in a flaky crust and topped with toasted meringue. This apricot frangipane cake is also one of our favorites. With its buttery flaky crust and almond filling topped with sliced ​​ripe apricots, this pie is by far one of the best pies ever.

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Earl Gray and Dried Plum Chocolate Tart

This Earl Gray and Dried Plum Chocolate Tart is a decadent dessert that combines the flavors of rich chocolate, fragrant Earl Gray tea and sweet dried plums in a shortbread crust. If you’re a fan of Earl Gray tea, this cake is for you.

portions 6

preparation time 20 minutes

cooking time 20 minutes

chill time 2 Hours

total time 2 Hours 40 minutes

Ingredients

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Tart crust

• 1/2 cup + 2 tbsp (140g) butter
• 1/3 Cup (70 g) granulated sugar
• 1/4 tsp (1g) salt
• 1 egg
• 1 egg yolk
• 7 oz (200 g) all-purpose flour

Earl Gray dried plums

• 3/4 Cup (180 ml) boiling water
• 1 tablespoon (15g) Good quality Earl Gray tea bags (about 3-4 tea bags)
• 3.5 oz (100 g) dried plums
• 1 tsp (3g) nutmeg powder

Milk chocolate whipped ganache

• 7 oz (200 g) milk chocolate
• 1/2 Cup (120 ml) whipping cream
• 1 tablespoon (15 g) unsweetened butter
• 1 tsp (3g) cinnamon powder

Greek Earl Gray yoghurt filling

• 1/2 tsp (2 g) gelatin powder
• 1 tablespoon (15 mL) cold water
• 2 tablespoon (30 ml) whipping cream
• 2 tablespoon (30ml) Earl Gray Tea
• 2 tablespoon (30g) sugar
• 1 tsp (5ml) vanilla extract or 1 vanilla bean
• 1/4 Cup (60 g) Greek yogurt
• 3 tablespoon (45 ml) whipping cream

instructions

Prepare the Earl Gray prunes.

• You can do this 1-2 days in advance. In a bowl, pour the boiling water over the tea bags and nutmeg. Cover the bowl with a plate and leave for 10 minutes.

• Strain the tea and add the dried plums, let sit until tea is cold, then refrigerate for 2 hours or overnight.

• After they are well soaked and infused, remove them from the liquid and place them on paper towels.

Prepare the tart crust.

• You can make this a day in advance and keep it in the fridge.

• In the bowl of a stand mixer fitted with the paddle, beat the butter until creamy on medium speed.

• Add the sugar all at once, beating on medium speed until creamy and combined.

• Scrape down the sides of the bowl and add the egg and yolk, one at a time, mixing well after each.

• Add the flour and salt and mix on medium speed until the dough comes together.

• Place in plastic wrap and refrigerate for at least 2 hours or overnight.

• Preheat the oven to 350F (180C).

• Roll out the dough between two pieces of parchment paper until it is about 6mm thick.

• Press the dough into the bottom and edges of the tart pan. Cut off the excess dough. Prick everything with a fork. Chill 15 minutes before baking.

• Cover the dough (bottom and edges) with parchment paper. Fill the center with pie weights or beans.

• Bake for 15-20 minutes until set. When the top edges turn evenly golden, it means the pie shell is done.

• Allow to cool on a grill.

Milk chocolate whipped ganache.

• Bring the heavy cream and cinnamon to a simmer. Leave for 5 minutes.

• Pour over the milk chocolate and stir until combined.

• While the ganache is still hot, add the butter and stir. Cover with cling film.

• Place in the fridge for 2 or more hours to set.

• After the ganache has set, gently beat it with a hand mixer on low speed until it reaches a spreadable consistency.

Greek Earl Gray yoghurt filling.

• Hydrate the gelatin in cold water. Leave on for 5 minutes.

• In a saucepan, combine the first 2 tablespoons (30g) of heavy cream, the sugar, the Earl Gray Tea and the vanilla. Bring to a boil.

• Remove from stove. Add the bloomed gelatin and stir until fully dissolved.

• Let it cool down a bit, it should reach 104-122 F (40-50 degrees Celsius).

• Fold in Greek yogurt.

• Lightly whip the remaining 3 tablespoons (45 g) of heavy cream. Fold into the yoghurt mixture.

• Use immediately.

Assemble the cake.

• Using a spatula, spread 3 quarters of the whipped ganache evenly over the bottom of the cake.

• Take the soaked plums and place them all over the ganache. You should stick with some and use them later for decoration.

• Carefully pour the Earl Gray Greek yoghurt filling into an even layer as it will be very runny and refrigerate the tart for at least 2 hours before serving to set.

• Use the leftover ganache, soaked plums and sprinkles for decoration. Enjoy!

Nourishment

Portion: 1 serving of 6Calories: 581kcalCarbohydrates: 64.5GProtein: 8.7GFat: 32.9GSaturated Fatty Acids: 20.9GCholesterol: 126mgSodium: 191mgPotassium: 214mgFiber: 2.6GSugar: 35.6GCalcium: 100mgIron: 3mg