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Earl Grey Caramel Tart

Earl Grey Caramel Tart with Digestive Biscuit Crust

This Earl Grey Caramel Tart features a buttery digestive cookie crust, a chewy earl-spiked caramel center, and a sea salt fleck dark chocolate lid.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Servings: 10
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Digestive Biscuit Crust
  • 250g (8oz) digestive biscuits
  • ½ cup unsalted butter melted
Earl Grey Caramel
  • 1 cup cream
  • 4 tbsp unsalted butter
  • 4 bags earl grey tea
  • ½ tsp salt
  • 1½ cup granulated sugar
  • ¼ cup corn syrup
  • ¼ cup water
Dark Chocolate Lid
  • 1 cup semi-sweet chocolate chips
  • 6 tbsp heavy cream
  • sea salt for sprinkling

Equipment

  • 1 9" tart pan
  • 1 Food Processor
  • 1 Large skillet
  • 1 Candy Thermometer
  • 1 small saucepan
  • 1 heat-proof bowl

Method
 

For the Crust
  1. Preheat the oven to 350°F.
  2. Place the digestive biscuits in a food processor and blitz into crumbs. Transfer the crumbs to a bowl and pour the butter over top. Toss until the mixture resembles wet sand.
    250g (8oz) digestive biscuits, ½ cup unsalted butter
  3. Pour the biscuit mixture into a tart pan and pack it evenly into the bottom and up the sides of the pan. Place the crust in the oven and bake for 12 minutes. Set aside to cool.
For the Caramel
  1. Place the cream, butter, and tea bags in a small saucepan. Heat gently until the butter melts.** Take the mixture off of the heat and stir in the salt. Cover and let the tea bags steep for 30 minutes.
    1 cup cream, 4 tbsp unsalted butter, 4 bags earl grey tea, ½ tsp salt
  2. When the 30 minutes have passed and the tea bags are cool enough to handle. Take them out of the cream and wring them out into the saucepan. Discard the tea bags and set the cream aside.
  3. Pour the sugar, corn syrup, and water into a skillet. Stir to combine and place the skillet over high heat. Cook the mixture without stirring until it registers 320°F on a candy thermometer.
    1½ cup granulated sugar, ¼ cup corn syrup, ¼ cup water
  4. Take the sugar off of the heat and whisk in the cream mixture. *** Return the caramel to the heat and cook until it registers 250°F. Pour the finished caramel into the tart shell and let cool on the counter for 30 minutes before transferring to the fridge. Chill for a minimum of an hour and half. Overnight is better.
  5. You should have a little caramel left that you could fit into the tart. Pour the caramel into a ramekin and set it aside.
For the Chocolate
  1. Place the chocolate and cream in a heat proof bowl and place over a saucepan filled a third of the way with gently simmering water. This is a double boiler.
    1 cup semi-sweet chocolate chips, 6 tbsp heavy cream
  2. Melt the chocolate and cream together until smooth. Take the mixture off of the heat and pour it over the chilled tart. Using an offset spatula, spread the chocolate to ensure even coverage.
  3. Take the caramel you set aside earlier and heat it up in the microwave in 15 second intervals until liquid. Dot the surface of the chocolate with the caramel and drag a toothpick through both to create a swirled pattern.
  4. Finish the tart with a sprinkling of sea salt and chill for 1 hour prior to serving
    sea salt for sprinkling

Notes

** Don't let the cream come to a boil at any point. 
*** This will cause the sugar mixture to bubble madly. Don't be concerned, this is normal.