Jacques Torres Earl Grey Chocolate Tart Recipes

EARL GREY TEA TART

Steps:

• Place the butter, salt, sugar, egg and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined.
• Add the cake flour and lemon zest and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic.
• The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
• When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Cut the dough into cookies with a round 2-inch plain cutter. The size of the cutter is determined by the size of mini tart pan you are using. Place the pieces in the flexible mini tart pan. Dock the dough. Bake in a preheated 350 degree F oven for 8 to 10 minutes, until lightly browned. Cool tart shells and reserve.
• Place the cream and honey in a heavy-bottomed saucepan and bring to a simmer. Remove from heat. Place the tea leaves in the cream. Cover and let sit for 8 minutes. Use a fine mesh sieve to strain the tea from the cream. Bring the cream to a boil one more time. Pour the cream over the bittersweet chocolate. Use an immersion blender and mix thoroughly. Pour the tea ganache into the cooled tart shells. This task will be easier if you use the automatic funnel or a cup with a spout. Place in the refrigerator for an hour. When the ganache has cooled, remove from the refrigerator. Use a knife to transfer gold leaf onto the top of some tarts. Other tarts can be topped with fresh exotic fruits. Enjoy!

JACQUES TORRES' EARL GREY CHOCOLATE TART

Steps:

• 1. To make the dough, beat the butter, confectioner's sugar, almond flour and egg yolk with a handheld electric mixer at medium speed just until combined. Add the flour, and mix on low speed just until the dough clumps together. Gather up the dough and press into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour. (The dough can be refrigerated for up to a week or frozen for up to a month.) 2. Rap the disk a few times with a rolling pin to slightly soften the dough. Unwrap the dough and place on a lightly floured work surface. Dust the top of the dough with flour and roll out into a 1/8-inch thick round about 12 inches in diameter. 3. Fold up the round onto the rolling pin and unroll over a 9 1/4-inch round tart pan. Fit into the pan, being sure to press the dough into the corners. With a fork, pierce the bottom of the dough in an even pattern about 20 times. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. 4. Preheat the oven to 350° F. Remove the plastic wrap, and bake the dough until lightly browned, about 15 minutes. Cool completely on a wire cake-rack. 5. To make the filling, bring the cream to a simmer in a medium saucepan over medium heat. Remove pan from heat and add the tea. Let stand for 8 minutes. Strain the cream through a fine-mesh wire sieve into a bowl, pressing the leaves with a rubber spatula to extract all of the cream, then return the cream to the saucepan and reheat to a simmer. 6. Place the chocolate in a medium bowl. Pour the cream over the chocolate and let stand for 3 minutes. Whisk until smooth. Whisk in the honey and butter. Pour into the tart shell. Refrigerate until the filling sets, about 1 hour. 7. Slice the tart and serve chilled. Decorating options include cocoa powder, curls of shaved chocolate, small edible flowers, such as Johnny-jump-ups or violets, or piped small rosettes of whipped cream.

CHOCOLATE-CHERRY GINGER COOKIES

Steps:

• Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
• To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
• Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
• Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
• Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
• Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.