Page 218 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
P. 218
2
. When the cream is saturated with the tea color, remove the mixture
from the heat; carefully extract the tea bags, squeezing any excess
moisture back into the pan. Add the chocolate and allow the pan to
sit undisturbed for a minute. Whisk until the mixture is smooth and
all the chocolate has melted. Transfer the ganache to a bowl and
cover it with plastic wrap. Refrigerate until it sets, at least 2 hours.
3
. Pour some cocoa powder into a flat dish. Using a melon scoop, a
teaspoon-size cookie scoop, or a spoon, scoop out 1 rounded
teaspoon (5 ml) of ganache. Roll the ganache in your hands to
create a uniform ball and then coat it with cocoa. It’s messy, so
wearing a pair of latex gloves helps a great deal. Refrigerate until
set, about 20 minutes.
Assembly
Arrange the truffles on top of the tarts. Serve immediately.
