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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

Prep Time

60 mins

Cooking Time

60 mins


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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