insideKENT Magazine Issue 22 - January 2014 | Page 48

RECIPE

CHOCOLATE
with

Coffee

Anglaise

and

TART

Crème

Chantilly

Serves 12
Sugar pastry
• 175g unsalted butter
• 90g icing sugar
• 250g plain flour, sieved
• Zest of 1/2 orange
• Pinch of salt
• 2 eggs
• Baking beans
Chocolate tart mixture
• 400g dark chocolate (40%)
• 160g milk
• 400g cream
• 2 eggs
Coffee Anglaise
• 175g caster sugar
• 5 egg yolks
• 25g roasted coffee beans
• 500ml milk
• 25g milk powder
• 100ml whipping or double cream
Crème Chantilly
• 300g whipping cream
• 25g icing sugar
1) Prepare the pastry at least 30 minutes in
advance of use. Firstly, in a mixing bowl cream
together the butter and icing sugar until white.
Then add the flour, orange zest and salt and rub
together until it resembles a sandy crumble.
Finally, add the eggs and bring the mixture
together carefully. Do not over mix. Remove the
pastry from the bowl then wrap in cling film and
refrigerate for at least 30 minutes before use.
2) Pre-heat the oven to 160°C / gas 3. Place a
26cm, with a depth of 2.5cm, tart ring on to a
flat-bottomed baking tray. Roll the pastry out
evenly and then line the tart ring with it. Cut out
a large circle of parchment paper and place it
lightly on top of the pastry. Then fill with baking
beans and make sure they are pushed into the
sides of the ring. Place in the oven and bake for
15 minutes. After this time, remove the parchment
paper and beans and place back in the oven and
bake for a further 5 minutes, until the pastry is
golden brown. Allow to cool.

3) Put the chocolate into a bowl and place over
a bain-marie to melt. Place the milk a cream into
a pan and bring to the boil, meanwhile place the
eggs into a blender. Once the milk and cream
has come to the boil start to blend the eggs and
then pour the hot liquid on to the eggs very
carefully and mix together. Then gradually add
the contents of the blender to the melted
chocolate, stirring continually. Pour the mixture
into the pre-baked tart case and leave to set for
2 hours.

85°c. Use a thermometer to ensure the correct
temperature is reached. When done, pass the
mixture through a sieve and allow it to cool.
5) To make the crème Chantilly, sift the icing
sugar into the cream and whip to a peak.
6) To serve, simply cut the tart into 12 pieces, or
desired portions, then serve with some coffee
Anglaise and a scoop of crème Chantilly.
Bon appétit!

4) While the chocolate tart is setting prepare the
coffee Anglaise. Place the coffee beans in a tea
towel, crush them with a rolling pin then put them
in a pan along with the milk, milk powder and
cream and bring to the boil. Put the sugar and
egg yolks in a bowl and cream together, then
add a third of the hot liquid and mix well. Pour
the mixture back into the remaining liquid in the
saucepan and mix together, then stirring
continuously, cook until the temperature reaches

MICHAEL CAINES is one of Britain's most acclaimed chefs. AA Chef's Chef of the Year in 2007 and awarded
an MBE in 2006 for services to the hospitality industry, Michael is an Operational Partner and Director of
ABode Hotels and Michael Caines, in overall charge of all food and beverage operations throughout the
fast-growing group. He is also Executive Chef at Gidleigh Park, the acclaimed and prestigious country house
hotel on the edge of Dartmoor at Chagford, Devon, where he has earned his reputation - as well as two
Michelin stars - serving distinctive modern European cuisine utilising the finest local and regional produce
and ingredients. In February 2009 he was also made Executive Chef at The Bath Priory, Bath, Gidleigh Park's
sister establishment.
In 2000, he founded Michael Caines Restaur ants and took over food and beverage operations at The
Royal Clarence, Exeter. A chance encounter with Andrew Brownsword subsequently led to the creation of
ABode Hotels. Recent career highlights include cooking at 10 Downing Street for the Prime Minister and
taking part in ‘The Great British Menu’, a competition broadcast on BBC2 television where contestants
compete for the honour of cooking for the Queen’s 80th birthday.

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