• 35cl (12 fl. oz.) whipping cream
  • 1 tbsp. Earl Grey tea
  • 1 shortcrust pastry
  • 10cl (3.4 fl. oz.) milk
  • 2 tbsp. white sugar
  • 140g (5 oz.) dark chocolate
  • 1 pinch salt


  1. Bring to a boil 10cl (3 fl. oz.) whipping cream along with the tea. Remove from fire and infuse for 3 minutes.
  2. Filter the cream and place in the refrigerator for 2 hours.
  3. Line the shortcrust pastry in a pie pan.
  4. Blind bake for 20 minutes at 170°C – 340°F.
  5. In the meantime, bring 10cl (3 fl. oz.) whipping cream, milk, sugar and salt to a boil.
  6. Pour the mix on the grated chocolate and blend in order to get a homogenous cream. Let cool at room temperature.
  7. With a mixer, beat the remaining 15cl (6 fl. oz.) and the cooled down tea flavored cream until firm. Both creams must be very cold.
  8. Incorporate to the chocolate.
  9. Fill the pie and place in the refrigerator for 6 hours.
  10. Garnish with crushed, ground pistachios.