Chocolate tart with coffee Anglaise and crème chantilly

For the sugar pastry:
Please note: You will need some baking beans and a tart ring (260mm x 25mm). The pastry must be prepared in advance, wrapped in cling film and refrigerated for at least 30 minutes before using.

In a mixing bowl, cream together the butter and icing sugar until white. Add the sieved flour, orange zest and salt and rub to a sandy crumble. Add the egg and bring together carefully, do not over mix. Remove from the bowl and wrap in cling film, refrigerate.

Roll out the pastry evenly, it’s best to rest it in the fridge before attempting to line the tart. Place the ring onto a flat bottomed baking tray and then line it with the sugar pastry. Cut out a large circle of parchment paper and place into the lined ring, fill with baking beans and make sure they are pushed into the sides. Place into the pre-heated oven and bake for 15 minutes, then remove the parchment paper with the beans and continue to bake a further 5 minutes until golden brown. Remove from the oven and allow too cool.

For the chocolate tart mixture:
Place the chocolate into a bowl and place it over a bain-marie to melt. Place the eggs into a blender and bring the milk and cream to the boil. Pour the boiling cream and milk carefully onto the eggs and whilst blending. Now add gradually to the melted chocolate stirring continually. Pour into the pre-bake tart case and leave to set for 2 hours before cutting.

For the crème Chantilly:
Sift the icing sugar into the cream and whip to peak.

For the coffee Anglaise:
Cream together the sugar and the egg yolks. Crush the coffee beans in a tea towel with a rolling bin and place them with the milk and cream, bring to the boil.

Add a third to the creamed yolks and mix well, pour back into the saucepan using a thermometer, cook until 85◦c stirring continuously. Pass through a sieve and allow too cool.

To serve simple cut the tart into 12 pieces or desired portions and then serve with some coffee anglaise and a scoop of crème Chantilly.

Bon appetite!

Recipe: Michael Caines