An easy one for Easter

There are some desserts that feel just right for Easter: elegant and impressive enough for the holiday table but with no last-minute work. This Earl Grey chocolate tart fits that role perfectly. It’s rich without feeling heavy and fragrant without being fussy, all while comfortably meeting the expected chocolate quota for Easter.
Toasted coconut brings warmth and crunch to the press-in, no-bake crust, while the filling infuses creamy milk chocolate with bright Earl Grey’s notes of black tea and bergamot. The result is a dessert with an appearance and flavour that far exceed the effort required to make it.
The crust’s nestlike look is a chic nod to Easter rather than a commercial gimmick and it’s naturally flourless, as is the filling, so gluten-free guests can partake. And because the tart needs to be chilled ahead, it leaves you with only the joy of serving after guests arrive.

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Earl Grey Chocolate Tart
Yield: 8 servings
Total time: 6 hours (2 hours cooking, 4 hours chilling)
Special Equipment
9-inch tart pan with a removable base (1 1/2 inches deep) or 9-inch regular pie plate
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Ingredients:
For the Coconut Crust:
3 cups/180 grammes unsweetened coconut flakes
6 ounces/180 grammes dark chocolate, chopped
1/4 teaspoon fine sea salt
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For the Earl Grey Crémeux:
2 Earl Grey tea bags or 2 tablespoons loose-leaf Earl Grey tea
1/2 cup/120 milliliters boiling water
5.3 ounces/150 grammes milk chocolate, finely chopped (scant 1 cup)
1 large egg
2 tablespoons/20 grammes cornstarch
3/4 cup/180 milliliters heavy cream
3 tablespoons/45 grammes unsalted butter, cut into pieces
Large pinch fine sea salt, plus more to taste
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To Finish:
Dark chocolate (about 1/2 ounce/15 grammes), for grating
Edible blue cornflowers (optional), for sprinkling
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Preparation:
For the crust:
1. Heat the oven to 325 degrees. To make the tart easier to remove later, crumple a (10-inch) sheet of parchment paper, then spread flat and use it to line the bottom and sides of the pan.
2. Spread the coconut flakes on a rimmed baking sheet and bake, stirring once halfway through, until golden, about 10 minutes. Cool completely on the pan.
3. Melt the dark chocolate in a large heatproof bowl set over a saucepan of simmering water, stirring occasionally, or in the microwave in 10-second bursts, stirring between each increment. Slightly crush the coconut flakes (to be able to press them into the tart pan without leaving gaps), then stir them into the chocolate, followed by the salt. Mix well until evenly coated.
4. Press the chocolate mixture into the bottom and up the sides of the prepared pan, making sure there are no holes. There should be a fairly robust (1/2-inch-thick) crust around the edges. Chill in the fridge or freezer until firm, 20 to 30 minutes.
5. Meanwhile, make the crémeux: Steep the tea bags in the boiling water for about 20 minutes, until the tea is around room temperature. While the tea steeps, place the finely chopped milk chocolate in a heatproof bowl.
6. Whisk the egg and cornstarch in a medium saucepan until smooth, paying special attention to the edges of the pan. Whisk in the heavy cream.
7. Squeeze the tea bags when removing them from the water. (This is considered bad etiquette for a cup of tea, but is essential to release as much flavour as possible into the infusion.) Whisk the strong Earl Grey infusion into the saucepan.
8. Bring the tea mixture to a boil over medium heat, whisking constantly to prevent clumping, until thickened, 2 to 4 minutes. Turn the heat to low and whisk for about 30 seconds more, then turn off the heat and whisk in the butter.
9. Pour the tea mixture over the chocolate. Let stand for about 30 seconds, then whisk until smooth. Finally, whisk in the salt. Taste and add more salt if you’d like. Pour the crémeux into the chilled crust, using a spatula or spoon to level out the top. Transfer to the fridge and chill for at least 4 hours (though preferably overnight), or for up to 2 days. Once the filling is set, cover the tart with plastic wrap or an overturned bowl to prevent the crémeux from absorbing other scents in the fridge.
10. Remove the chilled tart from the fridge and remove the tart tin or slide the tart out of the pie plate using the parchment. Place the tart on a serving plate, discarding the parchment. Finely grate dark chocolate all over the top. Sprinkle with the cornflowers, if using. Let stand at room temperature for at least 30 minutes for a softer texture. Slice with a sharp knife and serve. — NYT