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1
Make the cold tea infusion for the topping early in the day or a day ahead.
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2
Stir the cream and tea leaves together in a bowl.
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3
Cover and chill for 8 to 12 hours.
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4
Even if you are not using the cream right away, strain the tea out and discard it after 12 hours.
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5
Refrigerate the cream until needed.
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6
To make the crust, position a rack in the lower third of the oven and preheat the oven to 350F.
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7
In a medium bowl, combine the melted butter with the sugar, vanilla, and salt.
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8
Add the flour and mix just until well blended.
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9
If the dough seems too soft, let it stand for 5 minutes to firm up.
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10
Press the dough evenly across the bottom and up the sides of the tart pan; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan.
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11
Place the pan on a cookie sheet and bake until the crust is a deep golden brown, 20 to 25 minutes; press it down with the back of a spoon or prick it with a fork if it bubbles up.
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12
Let cool completely on a rack before making the filling.
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13
To make the filling, place the chocolate, butter, and citrus zest in a small heatproof bowl (stainless steel is best), set it in a wide skillet of not-quite-simmering water, and stir frequently until the chocolate and butter are completely melted and smooth.
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14
Remove the bowl, set a fine strainer over it, and set aside.
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15
Leave the skillet over low heat.
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16
Place the egg yolk in a small bowl and gradually whisk in the boiling water.
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17
Place the egg bowl in the skillet and stir constantly with a silicone spatula, sweeping the bottom of the bowl to prevent the egg from cooking, until the mixture registers 160F on the instant-read thermometer.
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18
Remove the bowl from the skillet and immediately scrape the yolk mixture into the strainer set over the bowl of chocolate.
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19
Stir gently, without whisking or beating, just until the egg is incorporated completely into the chocolate and the mixture is smooth (except for the bits of zest).
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20
Pour the filling into the cooled tart shell and spread it evenly.
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21
Place in a covered container (or cover with an inverted bowl if you dont have an appropriate container), and refrigerate at least until the filling is set (3 to 4 hours), or up to 2 days.
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22
About 30 minutes before serving, remove the tart from the refrigerator, to soften the filling and bring back its sheen.
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23
Remove the pan sides, and place the tart on a platter.
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24
Whip the jasmine-infused cream until thickened.
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25
Add the sugar (you want the cream only gently sweetened so that the sweetness doesnt overpower the subtle flavor of the jasmine and the tea) and whip until it holds a soft shape, or a little stiffer if you plan to pipe the cream.
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26
Using a pastry bag, decorate the tart with the jasmine cream or serve plain wedges with dollops of cream.
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27
If desired, add the citrus zest garnish or candied peel.
