Bitter chocolate tart, goats milk, coriander

Paul Foster

Paul Foster

5th December 2010
Paul Foster

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.

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