insideKENT Magazine Issue 83 - February 2019 | Page 74

FOOD+DRINK
VIVE LA Chocolate Revolution!
CONT.
A HOMEMADE CHOCOLATE TREAT
Nothing beats homemade, especially when it comes to chocolate. Try this recipe to really wow your loved one.
Milk Chocolate and Sea Salt Caramel Tart
from Sophie Michell, Executive Head Chef at Home House London and Champagne Pommery’s Chef Ambassador
Serves 12 1. Preheat the oven to 160ºC.
Pastry: 2. In a food processor, mix together the flour and salt,
then add the butter and mix until the mixture
resembles breadcrumbs. Be careful not to over mix.
Next add the beaten egg and pulse until the pastry
forms a ball. Wrap it in cling-film and chill for at least
an hour and allow to rest.
• 250g flour
• Pinch of salt
• 150g butter
• 1 egg yolk
Sea salt caramel:
• 300g sugar
• 100ml water
• 1 tbsp of butter, diced
• 100ml double cream
• 1 tsp sea salt
Milk chocolate ganache:
• 600g milk chocolate cut into small pieces
(40% cocoa solids)
• 400ml double cream
• 150ml milk
• 3 egg yolks
74
3. Whilst this is resting you can make the caramel
layer. Bring sugar and the water to a boil in a large
saucepan over medium-low, stirring with a spatula
until dissolved. Cook until the mixture turns deep
golden and wisps of smoke rise from the surface,
8–10 minutes. Be careful, it goes from perfect to burnt
very quickly. Remove caramel from heat and
immediately stir in butter a piece at a time until
smooth. Gradually stir in cream, then add the salt
and stir well, keep on the heat until thoroughly
combined, then take off and cool.
4. Then you can blind bake the tart case. Roll out the
pastry on a lightly floured surface to 2mm thickness.
Use pastry to line a 28cm/4cm tart ring placed on a
baking sheet. Rest the lined tart ring in the fridge for
20 mins. Rested, line with parchment paper, and
baking beans and bake for 20/30 minutes until golden
brown and cooked throughout. Then take out and
cool for 10 minutes. Turn down the oven to 130ºC.
5. Spread/pour the caramel into the tart case, then
make the ganache. Pour the cream and milk into a
saucepan and bring to the boil and then pour over
the chocolate. Stir until completely melted and then
cool for 10 minutes, then add the egg yolks and mix
well. Finally pour the ganache into the tart case, pop
into the oven for 20 minutes. Then take out and cool.
I like to serve this with crème fraîche or clotted cream
for real decadence.