Earl Grey tea is a blend with a distinctive flavor and aroma derived from the oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. The Earl Grey blend is named after the 2nd Earl Grey, British Prime Minister in the 1830s and author of the Reform Bill of 1932, who reputedly received a gift, probably a diplomatic perquisite, of tea flavoured with bergamot oil.
Evening Tea is my favourite time of the day. I usually pause all my activities and take out at least 15 minutes to enjoy my cup of tea with some home-made cookies, cake, tart or whatever is available at that moment. This time I tried and enjoyed earl grey mousse tart with a cup of tea. Its divine!
The recipe requires you to prepare the tarts first, then the filling, then we do the topping!
Time: 45 mins preparation , 2 hours refrigeration
1 cup all-purpose flour
30 gm butter
6 tsp castor sugar
4-5 tbsp milk
50 ml boiling water
4 Earl grey tea bags
150 gm milk chocolate
300 ml whipping cream
1 large egg, separated
50 ml whipping cream
1 tsp castor sugar
some chocolate flakes
2 drops orange essence
Prepare the tart:
Sieve all the dry ingredients.
Put butter and crumble with you hands. Make it look like a bread crumb.
Add milk. Knead it into a soft dough.
Make small ball of the dough.
Roll with a rolling-pin to adjust them to your tart mould. Prick with a fork.
Bake them for 12-15 minutes at 200 degree celsius.
For the filling:
Pour 50 ml boiling water into a jug and add the tea bags. Leave it for 5 minutes. Discard the bags.
Heat 1″ water in the a pan. Put a heat proof bowl on the top of the pan.
Place chocolate in the bowl and allow to melt and don’t stir it.
Remove the bowl from the pan and cool slightly.
Stir in 150 ml of cream, the tea, the egg yolk and chocolate.
Whisk the egg white in a clean, grease-free bowl until stiff peaks appear.
Beat the rest of the cream in a separate bowl until thick.
Fold this cream into the other ingredients and then, finally, fold the beaten egg white.
Divide equally among the tarts, then chill for at least 2 hours.
For the topping:
Whip the cream, sugar and mix the essence and decorate the tart.
Sprinkle over some chocolate. Serve.