Valrhona Chocolate Tart from Executive Chef Adam Smith of Michelin-starred Restaurant Coworth Park
Cook at Home
It 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.
6 – 8
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)
- 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!
Coworth Park Hotel, Blacknest Road, Ascot, Berkshire, SL5 7SE
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