Written By Catherine Parrott

CARAMEL AND CHOCOLATE CREMEUX TART

EQUIPMENT:

  • 20cm Fluted Tart Tin

  • Oven set to 170c (Fan)

INGREDIENTS:

For the Cocoa Pastry….

  • 140g Plain Flour

  • 10g Cocoa Powder

  • 90g Unsalted Butter, Cold and Cubed

  • 60g Caster Sugar

  • 50g Whole Egg

  • Pinch of Salt   

For the Caramel and Chocolate Cremeux Filling…

Crème Anglais Base

  • 250ml Whole Milk

  • 250ml Double Cream

  • 60g Light Brown Sugar

  • 90g Egg Yolk

    Caramel Crémeux

  •  250g Crème Anglais

  • (Or roughly half)

  • 3g Gelatine

  • 60g Salted Butter

    Chocolate Crémeux

  • 250g Crème Anglaise

  • 140g 65% Chocolate

METHODS:

For the Chocolate Pastry…

Sand the butter, sugar, salt and flour together until you see small lumps of butter and the mixture resembles breadcrumbs.

Add the egg and mix until a dough begins to come together. Bring together by hand, form into a ball, wrap with clingfilm and rest in the fridge for half an hour.

Roll out and line your fluted tart cases. Fill with baking beans/rice and bake for 20-22mintes until golden (removing the baking beans/rice for the last 2 minutes to ensure the base gets fully cooked. Set aside to cool completely. 

For the Cremeux Filling…

Heat the milk and cream together until steaming.

Whisk the egg and sugar together until the sugar is dissolved and the mixture has lightened slightly. Set aside.

Once the milk and cream is steaming, combine with the egg mixture until smooth then return to the pan. Cook on a gentle heat, stirring constantly to it heats evenly, until the mixture has thickened and reached 82c.

Soften the gelatine sheets in cold water before removing and squeezing out the excess water (you can do this while the milk and cream are heating).

When the Crème Anglais is read, with half combine with the softened gelatine and butter and mix until smooth.

With the remaining Crème Anglais, pour over the chocolate and mix until smooth.

To Assemble: Fill your tart case with the two Crémeux mixtures and marble with a teaspoon. Leave to set for a few hours before serving. Because of the caramel Crémeux this tart is ideal simply served as is.

Catherine Parrott
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