RECIPES: 'Dessert FourPlay'

Jan. 23, 2008— -- Nothing says Valentine's Day like dessert. GMA Now asked celebrated pastry chef Johnny Iuzzini of New York City's Jean-Georges restaurant to share some of his favorite recipes for the end of a romantic night.

Iuzzini, known for inventive pairing of sweet and spicy flavor, suggests trying these recipes from his first cookbook, "Dessert FourPlay."

Chocolate and lemon make an age-old combination; the tartness of lemon enhances the acidity of the cacao bean and cuts the fatty mouth feel. Meyer lemons have a short window of availability, and they're coveted for their lemony-orangey flavor -- which is particularly good when paired with chocolate. They're versatile, with as many uses in the savory kitchen as in the pastry kitchen.

Serves 8

Put the water and tea in a small saucepan and bring to a simmer. Remove from the heat and infuse for 10 minutes. Strain, pressing on the solids, and measure; add water if necessary to make 1 1/4 cups. Refrigerate until cold.

Pour the tea into a blender and turn the blender on to low. Slowly sprinkle the agar into the vortex. When you've added all the agar, blend for 1 more minute.

Pour into a saucepan and bring to a boil. Reduce the heat and cook at an active simmer for 5 minutes, then pour into a baking dish. Refrigerate until set and chilled, at least 2 hours.

Put the gel back in the blender and blend until smooth and fluid. Store in an airtight container in the refrigerator for up to 2 days.

Grate the zest from the lemon and put it in a blender. Cut off the peel and pith, cut the lemon in half lengthwise, and remove the seeds. Chop the lemon and put it into the blender with the egg, egg yolk, vanilla sugar, and cream. Blend until very smooth. Strain into a pitcher or measuring cup. Skim off the foam and refrigerate until needed.

Roll the dough to 1/8 inch thick between two sheets of parchment. Refrigerate for 30 minutes. Line a baking sheet with parchment.

Cut 3 1/2-inch rounds from the dough and line eight 2 1/4-inch tart rings with the dough, setting the rings on the sheet pan as you finish. Refrigerate for 30 minutes.

Heat the oven to 375ºF or 350ºF on convection.

Trim the excess dough. Line the dough with parchment and fill with dried beans (or rice or pastry weights) and bake until cooked through, about 10 minutes. Let the pastry shells cool and remove the beans and parchment.

Reduce the oven temperature to 250ºF (225°F if you're using convection).

Pour the Meyer lemon custard into the tart shells. Bake until the custard is set, with just a slight jiggle in the center, 18 to 20 minutes. Let cool to room temperature.

Use a 2 1/8-inch cutter to cut the chocolate crème chiboust into eight disks. Place them on a parchment-lined baking sheet and refrigerate.

Heat the oven to 400ºF or 375ºF on convection.

Set a chiboust disk on top of each tart. Bake until puffed, about 2 minutes.

Smear some Earl Grey gel onto a dessert plate. Dust a tart with confectioners' sugar and place it on the gel. Garnish the plate with some praline powder and praline paste, if you want. Repeat for each serving.