- Prep
- 35 min
- Cook
- 50 min
- Total time
- 85 min
- Yield
- 8 servings
- Difficulty
- Medium
- Calories
- 420 kcal
Quick summary
“Sophisticated tart inspired by European confectionery with a crispy base of chocolate cookies and ground cardamom. The silky and velvety pastry cream filling is flavored with a pure infusion of Earl Grey tea leaves and vanilla.”
What you need to know
- The hot infusion of black tea with bergamot in the heavy cream transfers citrus and floral essential oils.
- The ground cardamom added to the dark cookie base establishes an aromatic bridge with the bergamot peel.
- The gentle cooking of the egg yolks with cornstarch produces a firm cutting consistency that melts smoothly in the mouth.
Ingredients
Main
- g Chocolate cookie (oreo type, without filling)
- g Unsalted butter
- teaspoon Ground cardamom
- bags or 3 teaspoons of leaves Good quality Earl Grey tea
- ml Fresh cream
- ml Whole milk
- units Large egg yolks
- g Refined sugar
- tablespoons Cornstarch
- teaspoon Vanilla extract
- teaspoon Ground cinnamon
- units Star anise (for garnish, optional)
Instructions
Principal
- For the base: Crush the chocolate cookies until you get a fine crumb. Combine the farofa with the melted butter and cardamom powder. Press this mixture firmly into the bottom and sides of a 24 cm diameter removable-bottom pie pan. Refrigerate for 30 minutes.
- For the filling: In a saucepan, heat the heavy cream and whole milk over medium heat until it starts to boil slightly at the edges. Add the Earl Grey tea bags or loose leaves in an infuser. Turn off the heat and let infuse for 10-15 minutes, covering the pan. Remove tea and set aside.
- In a separate bowl, beat the egg yolks with the refined sugar until light and fluffy. Add the cornstarch and cinnamon powder, mixing well until incorporated. This professional technique ensures a smooth filling without lumps. The most important tip is patience when seasoning the yolks.
- With the Earl Grey milk still warm, add it slowly to the yolk mixture, stirring vigorously so as not to cook the yolks. Strain the mixture into a clean pot, ensuring a silky filling without imperfections. Bring to medium-low heat, stirring constantly.
- Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This usually takes 8 to 10 minutes. Remove from heat, add the vanilla extract and mix. Pour the hot filling over the pre-baked and cooled pie crust. Smooth the surface with a spatula.
- Refrigerate the pie for at least 4 hours, or ideally overnight, so the filling sets completely. The most common mistake is not leaving enough time for cooling. Garnish with star anise before serving, if desired, for a touch of magic and aroma.
Chef's tips
- Do not boil the milk after adding the Earl Grey tea; leave only to infuse covered off the heat for 10 minutes so it does not turn bitter.
- Press the cookie dough with the flat bottom of a glass in the pan to compact the base without crumbling when cutting.
- Cover the cream with plastic wrap touching directly on the hot surface to prevent the formation of a thick film.
Variations
- Version with ganache: cover the already firm pie with a thin layer of shiny bittersweet chocolate ganache.
- Citrus version: add fine lemon zest to the heavy cream during the hot tea infusion.
- Version in small cups: assemble the crispy farofa and Earl Grey cream in individual glasses as a dessert in a cup.
Substitutions
- Earl Grey tea can be replaced by strong English black tea (English Breakfast) or aromatic jasmine tea.
- The chocolate cookie without filling can be replaced by a cornstarch-type cookie with two tablespoons of cocoa powder.
- The powdered cardamom can be replaced with fine zest of navel orange combined with a pinch of cinnamon.
How to store
Keep the pie under constant refrigeration in the refrigerator covered with plastic wrap for up to 4 days. Do not leave at room temperature for more than 30 minutes, as the egg yolk and starch-based cream softens in contact with heat.
Can it be frozen?
Freezing this creamy pie is not recommended, as cornstarch undergoes retrogradation in the freezer, releasing water and losing its velvety consistency when thawing. Consume refrigerated within the expiration date.
What to serve with
Serve with chilled tart berry sauce, unsweetened espresso, hot Earl Grey tea, or chocolate shavings.
Frequently asked questions
How long does the pie need to stay in the refrigerator to slice perfectly?
Refrigerate for at least 4 hours, or preferably overnight, so that the gelatinized structure sets.
What is Earl Grey tea and what flavor does it give to the pie?
It is a traditional black tea flavored with essential oil from the peel of bergamot, a citrus fruit with a striking floral profile.
How to prevent the egg yolk custard from curdling during cooking?
Gradually pour the warm milk over the egg yolks, whisking constantly, and cook over low heat, stirring continuously.
Can I use common tea bags found in supermarkets?
Yes, use 3 good quality tea bags, pressing them delicately in the sieve before discarding to extract the aroma.
