Edible blue cornflowers (optional), for sprinkling
Directions
For the crust: Heat the oven to 325°F. To make the tart easier to remove later, crumple a 10-inch sheet of parchment, then spread it flat and use it to line the bottom and sides of the pan.
Spread the coconut flakes on a rimmed baking sheet and bake, stirring once halfway, until golden, about 10 minutes. Cool completely on the pan.
Melt the dark chocolate in a heatproof bowl set over simmering water (or in the microwave in 10-second bursts, stirring between). Lightly crush the coconut flakes so they press in without gaps, then stir them into the chocolate along with the salt. Mix until evenly coated.
Press the chocolate mixture into the bottom and up the sides of the prepared pan, making sure there are no holes, with a fairly robust (½-inch-thick) crust around the edges. Chill in the fridge or freezer until firm, 20 to 30 minutes.
Meanwhile, make the crémeux: Steep the tea in the boiling water for about 20 minutes, until around room temperature. While it steeps, place the finely chopped milk chocolate in a heatproof bowl.
Whisk the egg and cornstarch in a medium saucepan until smooth, paying attention to the edges of the pan. Whisk in the heavy cream.
Squeeze the tea bags as you remove them (bad tea etiquette, but it releases maximum flavor). Whisk the strong Earl Grey infusion into the saucepan.
Bring to a boil over medium heat, whisking constantly to prevent clumping, until thickened, 2–4 minutes. Turn the heat to low and whisk about 30 seconds more, then turn off the heat and whisk in the butter.
Pour the tea mixture over the chocolate. Let stand about 30 seconds, then whisk until smooth. Whisk in the salt; taste and add more if you like. Pour the crémeux into the chilled crust and level the top. Chill at least 4 hours (preferably overnight), up to 2 days. Once set, cover with plastic wrap or an overturned bowl so it doesn’t absorb fridge odors.
Remove the tart from the pan (or slide it out of the pie plate using the parchment) onto a serving plate; discard the parchment. Finely grate dark chocolate over the top and sprinkle with cornflowers, if using. Let stand at room temperature at least 30 minutes for a softer texture, then slice with a sharp knife and serve.
Nicola Lamb’s Earl Grey chocolate tart for The New York Times. No-bake and naturally gluten-free; serves 8. Use a 9-inch tart pan with a removable base (or a 9-inch pie plate). Needs at least 4 hours chilling.
