This Earl Grey and Dried Plum Chocolate Tart is a decadent dessert that combines the flavors of rich chocolate, fragrant Earl Grey tea, and sweet dried plums in a buttery pastry crust. If you are a fan of Earl Grey tea, this tart is for you.
It’s surprisingly easy to make as only the tart crust requires baking. This tart has a generous amount of soaked plums, a spicy chocolate ganache, and an infused Earl Grey cream filling. The result is a luxurious and sophisticated dessert that is perfect for impressing guests or indulging in a special treat.
How to make this Earl Grey and Dried Plum Chocolate Tart
I really recommend making the infused dried plums and tart pastry a day or two before, the longer they sit in the fridge, the better they will taste.
Prepare the tart pastry dough
For the pastry dough beat up the butter and sugar until light and creamy. Add in the egg and egg yolk, one at a time. Then add all the dry ingredients and mix until all comes together. Wrap it in cling film and refrigerate it for at least 2 hours. After you take your tart pastry out of the fridge, give it a knead to warm it a little bit. Roll the pastry between the sheets of parchment paper because this is an extra buttery dough and very easily sticks to the work surface. Roll the dough until ¼ inch (6 mm) thick. Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Put it in the fridge for 15 minutes, then cover it with parchment paper and baking beans and blind bake at 350F (180C) for 20 minutes. Let it cool completely.
Prepare the infused Earl Grey dried plums
For the infused dried plums make a really strong Earl Grey tea, then pour it over the dried plums and nutmeg powder. Let it cool at room temperature, then put it in the refrigerator for at least 2 hours. Depending on how intense you want the flavour to be, the dried plums can be left to infuse overnight in the fridge.
Prepare the cinnamon milk chocolate ganache
For the chocolate ganache, you need to warm the whipping cream along with the cinnamon, let it infuse for 5 minutes, then pour over the milk chocolate and butter. Stir well until it becomes shiny. Cover it with cling film and refrigerate for at least 2 hours. After is all set, lightly beat it with a hand mixer on low speed. The ganache will harden quickly so make sure to stop beating immediately once it reached a pipeable consistency.
Prepare the Earl Grey Greek yogurt filling
The Earl Grey filling is best to make right before the assembly. Soak the gelatin in cold water. Heat the whipping cream with the tea, sugar, and vanilla. After the sugar is completely melted, add in the gelatin and the greek yogurt and stir well. Fold in the remaining lightly whipped cream. It will have a runny consistency.
Assemble the Earl Grey and Dried Plum Chocolate Tart
Use a spatula to spread evenly three-quarters of the whipped ganache over the bottom of the tart. Take the soaked plums and place them all over the ganache. You should remain with a few of them, and use them for decoration later on. Gently, pour the Earl Grey filling in a uniform layer. Place the tart in the fridge to set before serving. For decoration, use the leftover ganache, the soaked plums, and sprinkles.
Other tarts you may like to try
If you like tarts as much as we do you may also like to try this amazing Strawberry Basil Panna Cotta Tart. This beautiful dessert is consisting of a crispy almond and buttery crust topped with strawberry jelly and followed by a layer of light basil panna cotta. This Lemon Meringue Tart is also very flavorful, with its sweet and tangy lemon filling nestled inside a flaky crust and topped with toasted meringue. This Apricot Frangipane Tart is one of our favorites as well. With its’ buttery flaky crust, and almond filling topped with ripe sliced apricots this tart is by far one of the best tarts ever.
Earl Grey and Dried Plum Chocolate Tart
- 1/2 cup + 2 tbsp (140g) butter
- 1/3 cup (70g) granulated sugar
- 1/4 tsp (1g) salt
- 1 egg
- 1 egg yolk
- 7 oz (200g) all-purpose flour
Earl Grey Dried Plums
- 3/4 cup (180ml) boiling water
- 1 tbsp (15g) good-quality Earl Grey tea bags , (about 3-4 tea bags)
- 3.5 oz (100g) dried plums
- 1 tsp (3g) nutmeg powder
Milk Chocolate Whipped Ganache
- 7 oz (200g) milk chocolate
- 1/2 cup (120 ml) whipping cream
- 1 tbsp (15g) unsweetened butter
- 1 tsp (3g) cinnamon powder
Earl Grey Greek Yogurt Filling
- 1/2 tsp (2g) gelatin powder
- 1 tbsp (15 ml) cold water
- 2 tbsp (30ml) whipping cream
- 2 tbsp (30ml) Earl Grey tea
- 2 tbsp (30g) sugar
- 1 tsp (5ml) vanilla extract or 1 vanilla pod
- 1/4 cup (60g) Greek yogurt
- 3 tbsp (45ml) whipping cream
Prepare the Earl Grey dried plums.
- You can make this 1-2 days ahead. In a bowl, pour the boiling water over the tea bags and nutmeg. Cover the bowl with a plate and allow to infuse for 10 minutes.
- Strain the tea and add the dried plums, let them sit until the tea is cold, then place it in the fridge 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 ahead and keep it in the fridge.
- In the bowl of a stand mixer fitted with a paddle, beat butter on medium speed until creamy.
- Add the sugar, all at once and beat on medium speed until creamy and combined.
- Scrape down the sides of the bowl and add the egg and egg yolk, one at the time, mix well after each one.
- Add the flour and salt and mix on medium speed until the dough comes together.
- Put it in a plastic film and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350F (180C).
- Roll the dough between two pieces of parchment paper until it's about 1/4 inch (6 mm) thick.
- Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Cut the excess dough. Prick it all over with a fork. Refrigerate for 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 firm. When the top edges are turning gold evenly, it means the tart shell is done.
- Let it cool on a rack.
Milk Chocolate Whipped Ganache.
- Bring the whipping cream and cinnamon to a simmer. Let it infuse for 5 minutes.
- Pour over the milk chocolate and stir until combined.
- While the ganache is still hot, add in the butter and stir to combine. Cover with cling film.
- Place it in the fridge for 2 or more hours to set.
- After the ganache is set, whisk it carefully with a hand mixer on low speed until it reaches a pipeable consistency.
Earl Grey Greek Yogurt Filling.
- Hydrate the gelatin in cold water. Let it soak for 5 minutes.
- In a saucepan, put the first 2 tablespoons (30g) whipping cream, the sugar, the earl grey tea, and vanilla. Bring to a simmer.
- Remove from the stove. Add the bloomed gelatin and stir until completely dissolved.
- Let it cool down a little bit, it should reach 104-122 F (40-50 Celsius).
- Fold in the Greek yogurt.
- Lightly beat the remaining 3 tablespoons (45g) of whipping cream. Fold it into the yogurt mix.
- Use immediately.
Assemble the tart.
- Using a spatula, spread evenly 3 quarters of the whipped ganache over the bottom of the tart.
- Take the soaked plums and place them all over the ganache. You should remain with a few of them, and use them for decoration later on.
- Pour the Earl Grey Greek yogurt filling in a uniform layer, carefully, because it will be very runny, and place the tart in the fridge to set before serving, for at least 2 hours.
- For decoration, use the leftover ganache, the soaked plums, and sprinkles. Enjoy!