Earl Grey and Milk Chocolate Truffle Tarts with Raspberry Marshmallow
2 sheets of puff pastry
170g milk chocolate
4 earl grey tea bags
1/3 cup cream
3 tbsp. sour cream
½ tbsp. gelatin, dissolved in 2 tbsp. of water
½ cup sugar
2 tbsp freeze-dried raspberry powder
freeze dried raspberry to decorate
Pre-heat oven to 200c.
Cut out 10 circles of pastry. Line 10 holes of a muffin tray each with the cut out pastry and prick the pastry all over with a fork. Place a cupcake liner inside of each pastry shell and fill with baking beans. Chill for 10 minutes before baking in the pre-heated oven for 10 minutes. Remove the paper case and beans and bake for a further 5 minutes or until golden. Leave to cool while you make the filling.
Place tea bags and cream in a small saucepan. Heat over a medium heat until it tarts to boil. Reduce the heat and simmer for about 5 minutes. Remove the tea bags and leave to cool. Place the chocolate, butter and infused cream into a heatproof bowl over a pan of simmering water. Stir until melted, and then divide the mixture between each pastry case, being careful not to spill it. Leave to set in the fridge for about an hour to 2 hours.
To make the marshmallow, Combine granulated sugar and 2 tbsp. of water in a saucepan. Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil. Remove from heat. Pour into a large mixing bowl and add the raspberry powder. Beat with an electric mixer until soft and double in volume, about 5 minutes. Transfer into a piping bag with a .5 cm tip nozzle and pipe immediately around the outside of each tart. Sprinkle over the freeze-dried raspberry and leave to set. Decorate with edible flowers and serve.