Chef’s Recipe: Valrhona Chocolate Tart from Executive Chef Adam Smith of The Dorchester Collection’s Coworth Park

It’s is not necessary to spend a huge amount on luxuries, rather to invest wisely your time in making a rich and decadent chocolate tart. Michelin lauded and Master of Culinary Arts, Adam Smith of Restaurant Coworth Park shows you how:

Valrhona Chocolate Tart

Serves 6-8

Step 1 – Sweet pastry

Ingredients:

• 140g Icing sugar
• 45g Ground almond
• 3g Salt
• 200g Butter
• 68g Egg yolk
• 80g T55 flour (1), sifted
• 250g T55 flour (2), sifted

Method:

• Beat the icing sugar, ground almonds, salt and butter together in a large bowl until white
• Slowly add the egg yolks that have been allowed to get to room temperature
• Then slowly add the first batch of sifted flour (1) in stages
• Once combined, then add flour (2) in two stages and bring together
• Allow the mix to rest for an hour in the fridge
• Next, take an 8inch tart ring and grease with a very small amount of vegetable oil
• Roll the pastry to 5mm thickness and line the ring, ensuring to get all the sides perfectly straight
• Chill for 20 min in the fridge and trim the top of the ring flat with a sharp knife
• Line the tart base with Clingfilm and baking beans, blind baking the tart for 15 min in the oven at 165oc
• After 15 min, remove the Clingfilm and beans and bake the tart case for a further 8 min until cooked
• Allow the tart case to cool before removing it from the tart ring

Step 2 – Milk chocolate tart mix

Ingredients:

• 450g Milk chocolate (must be a couverture with minimum 36% cocoa solids)
• 225g Whipping cream
• 40g Butter

Method:

• Melt the chocolate Au Bain Marie over hot water
• In a separate pan, bring the cream and butter to the boil, then pour over the chocolate
• Slowly fold the two components together and then blend with a stick blender to ensure it is velvety smooth.
• Once at around 35oc in temperature, pour into the cooked tart case and allow to set at room temperature for a couple of hours. (Top tip is not to put the tart into the fridge)

Step 3 – Cocoa glaze

Ingredients:

• 50gr Cocoa powder, sifted
• 120gr Water
• 150gr Sugar
• 85gr Whipping cream
• 10gr Gelatine leaves, soaked (bronze)

Method:

• Place the cocoa powder, water, sugar and cream into a pan and bring to the boil
• Add the gelatine and whisk until dissolved, pass through a fine sieve
• Cooldown to 35oc in an ice bath
• Then pour a very thin layer on top of the set milk chocolate tart and allow to set
• Your milk chocolate tart will then be ready to enjoy!

Alternatively, book a table at the amazing Michelin-starred Restaurant Coworth Park to try Executive Chef Adam Smith’s creations first hand. Dine with the Luxury Restaurant Club, the leading fine diners association, and enjoy a 10% reduction from the food and drinks bill, see details. Simply download the Luxury Restaurant Guide free app here and follow steps to join club. Or simply use the guide to discover the most awarded restaurants where ever you are.

Restaurant Coworth Park, Blacknest Road, Ascot, Berkshire, SL5 7SE