Raspberry and Earl Grey Tart

July 24, 2013 by alex

And the winner is the raspberry and Earl Grey tart. Thank you to everyone who voted last week. This was a ton of fun to make. I loved infusing the heavy cream with the Earl Grey tea. This was the first time that I used gelatin. I’m not a huge fan of it, but it really keeps the filling together, I hope you enjoy!

(recipe from William Sonoma’s, New Flavors for Desserts)

The Crust:

2 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup powdered sugar
3 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons unsalted butter

Directions:

Whisk the dry ingredients together.
Add the butter, but make sure it is cold and cubed.
Using your fingertips, mix the butter and flour together, until it looks like coarse meal.
Mix the egg yolks and vanilla together in a small bowl.
Add the egg mixture to the flour mixture.
Knead the dough on a slightly flour surface just until in comes together.
Spread the dough in a 9 inch tart pan.
Put it in the freezer for one hour.

Line the frozen tart with aluminum foil, just enough so that it hangs off the edge.
Fill with pie weights or rice and bake for 25 minutes in a 375F oven.
Remove from the oven and remove to aluminum foil.
Put it in the oven and bake in the oven for about five minutes until golden brown
Let it cool.

The Filling:

I cup heavy cream
2 Earl Grey tea bags
1 tablespoon unflavored gelatin
1 cup granulated sugar
1 cup creme fraiche (I used Greek yogurt instead)
Pinch of salt
2 pints raspberries

Directions:

Simmer the heavy cream over medium heat.
Remove it form the heat and add the tea bags.
Let it sit for at least seven minutes.
Try to extract as much from the tea bags.
Cover and refrigerate for an hour.

In a small saucepan, add 1/4 cup water and sprinkle the gelatin on the water.
Warm over low heat just until the gelatin is dissolved and let it still for 15 minutes.

Mix the infused cream, Greek yogurt, sugar, and salt together in a medium bowl.
Add the warm gelatin and mix together.
Pour the filling in the chilled tart shell.
Top the tart with two pints of raspberries.
Chill in the refrigerator.


4 Comments »

  1. Amy says:

    This is the most amazing thing I have ever tasted! Thank you so much for sharing. :)

  2. Adam says:

    This is the best thing you’ve made, please bake just this, forever. You could make a company and only sell this one tart and make millions.

  3. annika says:

    Unbelievably delicious! The crust is perfect and I love the hint of earl grey!

  4. Tim says:

    Another favorite. Thanks for sharing!

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