Chocolate Tart With Salted Caramel, Honeycomb & Vanilla Ice Cream
As we celebrate World Chocolate Day on the 7th July our chefs have provided a recipe for our very own Chocolate Tart With Salted Caramel, Honeycomb served with Vanilla Ice Cream. That is what we call a well earned treat!
400g Plain flour
135g Caster sugar
Rub the butter into the flour until fine.
Add the caster sugar followed by the eggs and form into smooth dough. Chill until firm.
Line a 10" round tin with the pastry and then bake blind.
75g Trimolene or glucose syrup
190g Dark chocolate 70%
440g Milk chocolate
95g Butter, soft
Bring the cream and trimolene to the boil.
Semi - melt both the chocolates over a pan of gently boiling water. Add the boiled cream and emulsify with a hand blender. Cool to 38c.
Add the soft butter and emulsify with a hand blender. Keep the head of the blender below the surface to avoid bubbles. Pour into the pre baked tart case.
Chill for a minimum of 6 hours, preferably overnight.
Portion into 12.
250g Caster sugar
150ml Double Cream
150g Unsalted butter
Sea salt to taste
Boil sugar and water to a medium coloured caramel, remove from the heat and add the cream.
Return to the boil and add the sea salt to taste.
330g Caster sugar
120g Glucose syrup
14g Bicarbonate of soda
Heat the sugar, honey, glucose and water to a light caramel.
Remove from the heat and whisk in the bicarbonate of soda.
Immediately pour onto a tray lined with silicon paper and leave to cool.
Use a deep saucepan as once the bicarbonate of soda is added it will quadruple in volume.
To serve, place the tarts on individual plates. Top each one with honeycomb and salted caramel and finish with vanilla ice cream on the side.