Bitter chocolate tart, goats milk, coriander

Paul Foster

Paul Foster

5th December 2010

Bitter chocolate tart, goats milk, coriander

For The Tart
Bake pastry blind in tart mould
Boil cream and...


  • Chocolate tart
  • 400ml double cream
  • 420ml milk
  • 700g chocolate 70%
  • 3 eggs beaten
  • Chocolate short pastry
  • Goat’s milk ricotta
  • 1lt goats milk, unpasteurised if possible
  • ½ litre double cream
  • 1 lemon juiced
  • Pinch of salt


For The Tart
Bake pastry blind in tart mould
Boil cream and milk remove from heat add chopped chocolate
Ensure completely incorporated and mix in the egg
Pass the mix through chinois
Poor into tart case
Bake at 180 for 5 minutes turn off oven and leave in for 30-40 minutes
Remove from oven and serve warm
Goat’s milk granita
Collect the whey from the ricotta and mix in 10% sugar and fresh vanilla pod
Freeze until solid
To arrange
Serve tart warm not hot, pipe goats milk riccotta on the plate and sprinkle the tart with ground coriander, scrape goats milk granite onto the tart and sprinkle on coriander cress.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you