We use cookies on this site, please read our Data Protection Policy

Covid reopenings: We politely recommend that customers: Book ahead of dining; Check offer status; Observe any diner health and safety requirements. Thank you for your patience and support.

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.

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!

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

Cook at Home – Dine at Home – Dine at Restaurant

with the Luxury Restaurant Club

Not a member? Become a Luxury Restaurant Club Member to gain exclusive privileges at the UK’s most awarded restaurants, from £8 per month

Our Story

For the best mobile experience, download our mobile app

Discover why the Luxury Restaurant Guide is the gourmands app of choice. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences.

Take dining to the next level and download our free app for iPhone and Android below.

CLOSE