Classic Chocolate Tart

Method

• 1

  Step 1

  Popcorn sorbet. Pop the corn.
  
• 2

  Step 2

  Bring all the ingredients to boil.
  
• 3

  Step 3

  Cool down over ice bath.
  
• 4

  Step 4

  Strain the mix.
  
• 5

  Step 5

  Churn and freeze.
  
• 6

  Step 6

  Sweet paste. Beat together butter and sugar in Kitchenaid.
  
• 7

  Step 7

  Gradually add eggs.
  
• 8

  Step 8

  Add butter and let the paste come together.
  
• 9

  Step 9

  Transfer onto table, divide the paste in halves.
  
• 10

  Step 10

  Clingfilm and rest in fridge.
  
• 11

  Step 11

  Roll the paste to desired thickness and line the moulds.
  
• 12

  Step 12

  Rest again in fridge.
  
• 13

  Step 13

  Place cling film with baking beans inside.
  
• 14

  Step 14

  Bake @170oC for ~13 minutes, then shave the edges off and continue cooking for further 5 minutes.
  
• 15

  Step 15

  Egg wash the pastry once it’s out of the oven.
  
• 16

  Step 16

  Tart filling. Heat up cream and glucose.
  
• 17

  Step 17

  Pour over chocolate and butter.
  
• 18

  Step 18

  Mix well together.
  
• 19

  Step 19

  Pour in the ready tart cases.
  
• 20

  Step 20

  Set in fridge.
  
• 21

  Step 21

  Chocolate crumb. Melt chocolate and butter together.
  
• 22

  Step 22

  Mix the dry ingredients together.
  
• 23

  Step 23

  Mix dry ingredients with chocolate mixture.
  
• 24

  Step 24

  Place in a tray, bake @160oC for ~15 minutes, stirring every 5.
  
• 25

  Step 25

  Crisp. Toast and blitz pecans.
  
• 26

  Step 26

  Bring milk, sugar syrup, butter to boil.
  
• 27

  Step 27

  Add in the rest of the ingredients.
  
• 28

  Step 28

  Roll the mix between greaseproof sheets, remove the top sheet and bake @180oC for ~7 minutes.
  
• 29

  Step 29

  Cool down and break into shards.