Chocolate and caraway tart

servings8
1 hour 15 minutes

Ingredients

Chocolate tart mix

  • 230g of dark chocolate, pistoles
  • 50g of milk chocolate, pistoles
  • 350g of full-fat milk
  • 400g of cream
  • 1 tbsp of caraway seeds, lighty toasted and ground
  • 145g of caster sugar
  • 110g of egg yolk

Tart base

  • 110g of digestive biscuits
  • 40g of toasted coconut flakes
  • 75g of macadamia nuts, lightly toasted
  • 55g of feuilletine
  • 55g of salted butter, melted

Poached rhubarb

  • 500g of sticks of rhubarb
  • 1 orange, zest only
  • 250g of orange juice
  • 80g of Demerara sugar

To serve

  • 100g of hazelnuts, peeled
  • 150g of whipping cream

Method

1
Start by making a custard for the chocolate tart mix. Combine the milk, cream and caraway in a saucepan and bring to the boil. Once boiling, remove from the heat. Beat the sugar with the egg yolks until light and creamy in texture
  • 350g of full-fat milk
  • 400g of cream
  • 1 tbsp of caraway seeds, lighty toasted and ground
  • 145g of caster sugar
  • 110g of egg yolk
2
To temper the egg yolks, slowly pour in the hot milk and cream mixture while whisking continuously. Pour back into the saucepan and bring to 80°C, stirring continuously so the custard does not catch
3
Remove from the heat, pour directly over the chocolate pistoles and whisk until smooth and thoroughly combined. Place a sheet of cling film over the surface of the custard to avoid a skin forming. Set aside to cool to room temperature
  • 50g of milk chocolate, pistoles
  • 230g of dark chocolate, pistoles
4
For the tart base, blend the digestive biscuits, coconut and macadamia nuts into a coarse powder. Combine in a bowl with the feuilletine and melted butter to form a moist, crumble-like mixture
  • 110g of digestive biscuits
  • 40g of toasted coconut flakes
  • 55g of feuilletine
  • 75g of macadamia nuts, lightly toasted
  • 55g of salted butter, melted
5
Place 8 x 8cm pastry rings on a lined tray and divide the mix into them. Press down firmly to form a base, using the back of a spoon to ensure it is well compacted and even
6
At this stage the chocolate custard mix should be cool. Divide evenly between the 8 pastry rings, allowing for 120-130g per portion. Place in the fridge to set for 4-5 hours or overnight if you have the time
7
Preheat the oven to 120°C/gas mark 1/2
8
To poach the rhuabarb, trim off any leaves so the sticks are nice and even. Wash thoroughly and place into a deep-sided oven tray. Combine the orange zest with the juice and drizzle over the rhubarb, followed by a sprinkling of the sugar
  • 500g of sticks of rhubarb
  • 1 orange, zest only
  • 250g of orange juice
  • 80g of Demerara sugar
9
Place into the oven and bake until just tender so the rhubarb still holds it shape, approximately 15-20 minutes. Remove and allow to cool, then cut into 6-8cm batons. Store any leftover rhubarb to use in other dishes
10
Just before serving, lightly toast the hazelnuts in a dry pan over a medium heat until golden. Remove from the pan and set aside
  • 100g of hazelnuts, peeled
11
Whip the cream until medium peaks form and set aside. To remove each tart from the pastry ring moulds, carefully run a knife around the edge to loosen. Serve with poached rhubarb, cream and hazelnuts
  • 150g of whipping cream