Tea-infused tart and cocktail from The Vanitea Room

The Vanitea Room shares a recipe for its Earl Grey-infused chocolate ganache plum tart and its cocktail made with peaches and cream tea-infused syrup on D is For Dinner, the weekly food segment on CBC Radio's All In A Day.

Tea room opened on Somerset Street West at Bay Street in April

A tea-infused chocolate and plum tart, and a cocktail infused with peaches and cream tea from Vanitea Room. (Giacomo Panico/CBC)

It's not surprising the new Vanitea Room on Somerset Street West serves tea, but it's also edging in on a more unique market with tea-infused foods and cocktails.

Co-owner Chanel Nadeau Levesque shared recipes for an Earl Grey-infused chocolate ganache plum tart and the "drink of immortality" on D is For Dinner, the weekly food segment on CBC Radio's All In A Day.

"After a couple, you feel eternal," she said of the "thick, decadent" cocktail, made with peaches and cream tea-infused syrup and Triple Beam Gin from the Ottawa-based North of 7 Distillery.

Chanel Nadeau inside Vanitea Room. (Giacomo Panico/CBC)

Earl Grey-infused chocolate plum tart

Chocolate tart dough


  • 100 g butter.
  • 70 g powdered sugar.
  • 3 egg yolks.
  • 200 g flour.
  • 5 g cocoa powder.
  • 2 g salt.


1. Cream the butter and sugar together until light and fluffy, then add the yolks one by one.

2. Add the sifted dry ingredients and salt a little at a time at slow speed.

3. Flatten into a disk and store in fridge before shaping.

Earl Grey ganache


  • 240 g cream.
  • 200 g chocolate.
  • 10 g Earl Grey.
  • Earl Grey plum confiture from Kitten and The Bear (set aside).
  • Assorted berries (set aside).


1. Heat cream and infuse with tea for five minutes. Strain.

2. Pour cream over chocolate and blend well with a spatula until shiny and smooth.

3. Store at room temperature.

Assembling the tart

1. Preheat oven to 350 F.

2. Stretch the dough until it is 3-millimetres thick.

3. Place the pastry dough over a tart ring and line the ring with the dough up the sides using your fingers  making sure to press and keep an even amount of dough everywhere. Trim the excess and place in the fridge to chill for 15 minutes.

4. Prick the base of the dough with a fork and fill with baking weights.

5. Bake for 10 minutes with weights, and then an additional five minutes without weights or until base looks dry. Set aside to cool.

6. Pipe a thin layer of plum jam on the base of the tart

7. Pipe ganache almost all the way to the top of the tart.

8. Allow tart to cool in the fridge for at least a 1 hour before serving with an assortment of berries on top.

Drink of immortality

Peaches and cream tea-infused syrup 


  • 1/2 cup of sugar.
  • 1/2 cup of water.
  • 1 tbsp. Sloane Peaches and Cream loose leaf tea.


1. Simmer sugar and water at a low temperature on the stove.

2. Add loose leaf tea to mixture and steep for five minutes.

3. Strain loose leaf from infused syrup. 



  • 1.5 ounces Triple Beam Gin.
  • 1/2 ounce Galliano.
  • ​3 oz of peaches and cream tea-infused syrup.
  • A dash of lemon juice.
  • 1/2 ounce of egg white.
  • Caramelized peach (garnish).


1. Chill the glass.

2. Pour Triple Beam Gin, Galliano, tea-infused syrup, lemon juice and egg white into shaker. Add ice and shake for 15 seconds.

3. Strain the cocktail into the bottom half of the shaker and discard the ice. Dry shake for 20 seconds.

4. Pour cocktail into the chilled glass, garnish with a caramelized peach and serve.