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Earl Grey and Chocolate Vanilla Bean Mascarpone

29 March 2018, Butcher & the Farmer

If you’re looking for a chocolate treat over Easter (other than Easter Eggs), Butcher & the Farmer have shared their recipe for a delicious Earl Grey and Chocolate Vanilla Bean Mascarpone. If you don’t have time to whip this up at home, it will also be featured on their new menu launching Wednesday 11 April!

For the Base:
5 egg Yolks
5 egg whites
60g Dark Chocolate (melted)
100g Caster Sugar
1 tbsp Cocoa Powder
 
Sponge Seal:
50g Dark Chocolate (melted)
 
For the Cremeaux:
750ml Pure cream (high fat %age)
15g Earl Grey Tea Leaves
400g Milk Chocolate (Melted)
75g Dark Chocolate (melted)
50g Unsalted butter
 
METHOD
1. Preheat the oven to 190 degrees.
2. Line a baking tray with greaseproof paper and grease slightly with butter.
3. Cream the egg yolks and 50g of the sugar then fold in the cocoa powder and melted chocolate.
4. Whisk the egg whites to soft peaks and fold into the chocolate mixture.
5. Pour the mixture onto the prepared baking tin and bake for 10 minutes until firm but spongy to the touch.
6. Allow to cool then cover with a sheet of baking paper and roll to 3mm thickness. Cut and transfer to a deeper tart tin. (23cm*24cm*2.5cm) ensuring that the sponge gets tot the edges. Brush over the remaining dark chocolate and chill in the fridge for at least 10 minutes.
7. Meanwhile for the cremeaux, heat the cream with the tea leaves. When boiling, remove from the heat and allow to cool.
8. Once cooled, strain the mixture to remove the leaves and combine with the melted chocolate. Gradually add the butter and mix until all the butter has melted.
9. Pour the mixture over the base of sponge and allow to set.

10. To serve, portion the tart up, dust with cocoa powder, whip some mascarpone with Vanilla and spoon on to the side of the plate.