- SWEET PASTRY
- 375G ICING SUGAR
- 415G ICING SUGAR
- 280G EGG YOLKS
- 1 WHOLE EGG
- 1 KG PLAIN FLOUR
- CHOCOLATE FONDANT MIX
- 400G 70% DARK CHOC
- 200G BUTTER
- 4 WHOLE EGGS
- 65G CASTER SUGAR
- 38G PLAIN FLOUR
- 12G CORN FLOUR
- SUGARED PISTACHIOS
- 200G SALTED ROASTED PISTACHIOS
- 300G SUGAR
- RASPBERRY SORBET
- 500G RASPBERRY PUREE
- 200ML SUGAR
- 200ML GLUCOSE
- 500ML WATER
- RASPBERRY SYRUP
- 50G RASPBERRY PUREE
- 150ML WATER
- 100G GLUCOSE
CHOCOLATE FONDANT TART
Ingredients
Method
Sweet Pastry
*CREAM THE BUTTER AND ICING SUGAR TOGETHER UNTIL PALE AND SMOOTH
*SLOWLY ADD THE EGG AND YOLKS
*BEAT IN THE FLOUR UNTIL SMOOTH. BEING CAREFUL NOT TO OVER WORK
*WRAP AND FREEZE UNTIL REQUIRED
*ROLL THE PASTRY OUT TO THE THICKNESS OF A £1 COIN AND LINE IN THE 70MM TART HOOPS
*BLIND BAKE AT 160C FOR ABOUT 30 MINS UNTIL LIGHTLY GOLDEN
*REMOVE THE BAKING BEANS. EGG WASH THE TART CASE AND BAKE AGAIN UNTIL GLAZED AND GOLDEN
*LEAVE TO COOL, THEN REMOVE FROM THE RINGS AND TRIM
Chocolate fondant mix
*MELT THE CHOCOLATE AND BUTTER OVER A BAINS MARIE
*ALLOW TO COOL SLIGHTLY, BEFORE BEATING IN THE EGGS AND SUGAR UNTIL SMOOTH
*FOLD IN THE FLOUR AND FILL THE PRE BAKED TART CASES WITH THE CHOCOLATE MIX AND LEAVE TO SET
*BAKE AT 170C FOR 5 MINS
Sugared pistachios
*BOIL SUGAR UNTIL IT TURNS TO LIGHT HONEY COLOUR
*REMOVE FROM HEAT ADD NUTS AND STIR CONTINUOUSLY UNTIL WHITE & FLUFFY
Rasberry sorbet
*BRING EVERYTHING TO THE BOIL
*LEAVE TO COOL THEN CHURN
Raspberry syrup
*BRING TO BOIL AND LEAVE TO COOL
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
