Makes 24 two-inch tarts
• For Crust
2 cups chocolate graham crackers, finely ground
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
1/2 cup sugar
Preheat oven 350F degrees.
Stir together all ingredients. Distribute mixture among tartlet cups and press evenly onto the bottom and sides. Bake for about 10 minutes, until firm and let cool completely on wire racks. Gently unmold tartlets from pan, set aside.
• For Filling
2 1/2 cups heavy cream
20 ounces bittersweet chocolate, chopped
2 bags Earl Grey tea
2-inch mini tartlet pan with removable bottoms
gold leaf powder and candied pear for garnish
In a medium saucepan over moderate heat bring cream to a simmer. Remove from heat, add tea bags, cover and steep for 8 minutes. Put chocolate into a large heatproof bowl and set aside. Discard tea bags from cream and reheat. Strain cream using a fine mesh strainer and pour bit by bit, onto chocolate. Use whisk to stir well, making a smooth emulsion. Using a teaspoon carefully pour ganache into cooled tartlets. Chill until ganache filling is firm, about 1 hour. Garnish with gold leaf powder and candied pear.