Earl Grey and Dried Plum Chocolate Tart

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.

Hope you will try this flavorful Earl Grey and Dried Plum Chocolate Tart. If you do don’t forget to tag me on Instagram or Facebook. Would love to see how it turned out for you. Enjoy!

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.

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