Raspberry-Earl Grey Tart
Earl Grey tea perfumes this silky tart filling with hints of citrus and vanilla and a suggestion of smokiness. The subtle vanilla flavors are echoed in the simple tart dough, while the floral nuances of fresh raspberries provide an elegant finish.
For the dough:
- 2 egg yolks
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour, plus more as needed
- 1/4 cup confectioners’ sugar
- 3 Tbs. granulated sugar
- 1/2 tsp. salt
- 10 Tbs. (1 1/4 sticks) cold unsalted butter, cut into cubes
- 1 cup heavy cream
- 2 Earl Grey tea bags
- 1/4 cup water
- 1 Tbs. (about 2 packets) unflavored gelatin
- 1 cup granulated sugar
- 1 cup crème fraîche
- Pinch of salt
- 3 pints raspberries
- Confectioners’ sugar for dusting
To make the dough, in a bowl, whisk together the egg yolks and vanilla. In a food processor, combine the flour, sugars and salt and pulse briefly. Add the butter and process until the mixture resembles coarse meal. Add the yolk mixture and process until the dough comes together. Transfer to a lightly floured work surface and knead just to bring the dough together, then pat the dough into a disk.
Using your fingers, press the dough into the bottom and up the sides of a 9 1/2-inch fluted tart pan with a removable bottom. Use the bottom of a metal measuring cup dipped in flour to smooth and even out the dough. Press off any excess dough from around the edges of the pan and freeze the tart shell for at least 1 hour or up to 2 days.
Meanwhile, in a small saucepan over medium-high heat, bring the cream just to a simmer. Remove from the heat, add the tea bags, cover and let steep for 5 minutes. Gently squeeze the tea bags between 2 spoons to extract as much liquid as possible; discard the tea bags. Transfer the tea-infused cream to a small bowl, cover and refrigerate until cold, at least 1 hour or up to 2 days.
Preheat an oven to 375°F. Line the frozen tart shell with a large sheet of aluminum foil, letting the edges hang over the sides of the pan. Pour pie weights into the shell. Bake for 25 minutes, then lift out the foil and weights, and continue baking until the crust is golden brown, 5 to 10 minutes more. Let cool completely in the pan on a wire rack.
Pour the water into a small saucepan and sprinkle the gelatin over the surface. Set aside for 15 minutes, then warm the mixture over low heat, stirring often, until the gelatin is dissolved, about 2 minutes. Set aside.
In a food processor, combine the chilled tea-infused cream, granulated sugar, crème fraîche and salt and process until combined. Add the warm gelatin mixture and process until thoroughly combined. Pour the filling into the cooled tart shell and spread it evenly, leaving a slight mound in the center. Arrange the raspberries on top of the filling, loosely cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
Remove the tart from its pan and place on a cake plate or platter. Sift confectioners’ sugar over the tart, slice and serve. Serves 8.
Adapted from Williams-Sonoma New Flavors for Desserts, by Raquel Pelzel (Oxmoor House, 2008).