Chocolate Earl Grey Truffle Tart + Sea Salt & Olive Oil
Serves: 10-12 servings
  • ½ cup Blanched Almond Flour
  • ½ cup Sweet Rice Flour
  • ½ cup Cocoa Powder 2 tablespoons Tapioca Starch
  • ¼ cup Organic Cane Sugar
  • ¼ + ⅛ teaspoon Fine Sea Salt
  • 5 tablespoons Butter, cold, cut into cubes
  • 1 teaspoon Vanilla Extract
  • 1¼ cups Heavy Cream
  • 5-6 Bags Earl Grey Tea (about 2 tablespoons)
  • ⅛ teaspoon Sea Salt
  • 3 tablespoons Honey or Maple Syrup
  • 6 ounces Bittersweet Chocolate, chopped
  • 1 Egg
  • TO TOP:
  • ¾ cup Heavy Whipping Cream
  • Really good Olive Oil
  • Flaky Sea Salt
  2. Position a rack in the center of the oven and preheat to 375 degrees.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice flour, and cocoa powder with the tapioca starch, sugar, and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3-5 minutes.
  4. Dump the crumbs into the desired tart pan (with removable bottom) and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. Prick the bottom of the crust all over with the tines of a fork and freeze until firm, 15-30 minutes.
  5. Place the tart pan on a rimmed baking sheet and bake until pale golden and firm to the touch (18-20 minutes). Remove the crust from the oven and, while it's still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
  6. Decrease the heat of the oven to 300 degrees.
  8. Place the cream, honey, and salt in a saucepan and heat to steaming, swirling occasionally. Remove from heat and add tea bags to the mixture. Let steep for 10 minutes. Remove the tea bags, pressing on the bags to extract as much flavor as possible. Discard bags.
  9. Heat the cream on the stove top again until steaming hot.
  10. Place the chocolate in a medium-sized bowl and pour the hot cream over it. Let sit for 1 minute, then whisk gently until very smooth. Whisk in the egg, then strain the mixture through a sieve and into a large measuring pitcher.
  11. Pour the filling into the hot crust and carefully transfer to the oven. Bake the tart until the filling quivers gently in the center when you give it a jostle and the edges are just set, 10-20 minutes. Let the tart cool completely, then chill until firm, 1-2 hours and up to 1 day.
  12. TO SERVE:
  13. Use a large, sharp chef's knife to cut the tart into slender slices, dipping the knife in hot water and wiping it clean between slices for the cleanest cuts.
  14. To finish, whip the cream to soft peaks and serve slices of tart with a dollop of cream, a drizzle of olive oil, and a pinch of flaky salt. The tart is best on the day of baking when the crust is crisp, but extras keep well, refrigerated airtight, for up to 5 days.
Recipe by The Kitchen McCabe at