Chocolate Tart Royal
- Prep Time:
- Cook Time:
- Ready Time:
6 hour, 57 min
- Bran flakes
- Heavy cream
- Caster sugar
- Toasted hazelnuts
- Whole Hazelnuts
- Good quality 70% or better coco chocolate
- Icing sugar
- Real vanilla extract
- Egg white
- Gelatin sheet
- ¼ oz strong espresso
First start by making praline paste which follows:
Combine ½ cup of sugar and ½ cup of heavy cream and ¼ cup of toasted hazelnuts in a pot and bring to a boil the reduce stirring the mix until it forms a really nice thick dark caramel. While that cools take 2 cups of bran flakes and put into a bowl and crunch with your hand until broken down. Now incorporate the praline paste and mix together. This will be like mixing cement but make sure you get it evenly incorporated. Now put on parchment paper and put another piece on top and roll out until about ¼ inch thick. At this point either put a large metal ring around it or place it in a Pyrex dish that has been lined with cling film.
Now it’s time to make the make the star of the show which is the chocolate filling. In a bowl place 2 eggs and one egg yolk and start to whisk until the eggs are at a ribbon stage and a light shade of yellow. In a small pot heat to a boil 2 cups of heavy cream, tablespoon of vanilla extract and ½ cup of caster sugar. Bring to a boil and now slowly drizzle the cream mixture into the eggs while whisking to temper them then slowly add the remaining cream. Now take your 70% or better chocolate and add 2 cups to the mixture and stir with a whisk until it’s a shiny dark brown. Now take this mixture and pour over the bran flake base and refrigerate for at least 6 hours if not overnight preferably .
Now it’s time to assemble the lot but we need to make another component the espresso foam. To do this take the egg white of 2 eggs and one sheet of gelatin, 1/2oz of strong espresso add tablespoon of icing sugar and start to whisk together until there is a foam with stiff peaks. Taste for flavor and add more espresso/sugar as needed.
Now to plate shake some icing sugar on the entire tart followed by some grated 70% or better chocolate. Take a plate and one tablespoon of the espresso foam and make a nice tear drop. Slice a long piece of the tart as in photo set or get ambitious and use a square metal mold and cut it out using a blow touch around the metal to loosen the mold from the tart as seen in the photo.
Place on the espresso foam some chopped hazelnuts and some grated chocolate. Now I made a couple of garnishes that will really add some class and delicate visual to the dish and that is a hazelnut shooting star. I made this by taking some caster sugar in a pan and melting it until it was caramel. I then had whole hazelnuts on a cocktail stick which I dipped into the caramel and let drip until they had a nice tail.
I had some leftover caramel so I made a second which is the caramel basket which I made by oiling a metal soup ladle and drizzling the caramel onto the ladle in criss cross form until I had a basket. See how I have arranged the components and you can make your own adjustments to suit you visually. Trust me when you bring this one out at a party you will have serious admiration… once they take a bite of this they will have even more admiration for you. This is just a truly amazing chocolate tart that lifts it from just about any other I have had. I would like to thank Raymond Blanc for the inspiration for the shooting star and bran flake foundation. I raise my glass to you sir, thank you for such inspiration and your gift of cooking for us all.
Enjoy this one folks its worth all the effort so so good!