Valrhona Chocolate Tart from Executive Chef Adam Smith of Michelin-starred Restaurant Coworth Park

Serves

6 – 8

Prep Time

60 mins

Cooking Time

60 mins

Ingredients

For the sweet pastry

• 140g icing sugar
• 45g ground almonds
• 3g salt
• 200g butter
• 68g egg yolk
• 80g *T55 flour (1), sifted
• 250g *T55 flour (2), sifted

*T55 is a strong French style white bread flour; it is ideal for making bread, puff pastries, croissants and baguettes. The UK equivalent would be a strong plain flour.

For the milk chocolate tart mix

• 450g milk chocolate (must be a couverture with minimum 36% cocoa solids)
• 225g whipping cream
• 40g butter

For the cocoa glaze

• 50g cocoa powder, sifted
• 120g water
• 150g sugar
• 85gr whipping cream
• 10g gelatine leaves, soaked (bronze)

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 mins 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 165°c.
• After 15 mins, remove the clingfilm and beans and bake the tart case for a further 8 mins until cooked.
• Allow the tart case to cool before removing it from the tart ring.

To make the milk chocolate tart mix

• 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 35°c 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)

To make the cocoa glaze

• 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 35°c 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!