- 700g dark chocolate (A)
- 435g double cream (B)
- 262g milk (B)
- 300g whole egg (C)
chocolate tart/pave
steve bennett
12th January 2012
chocolate tart/pave
this is from Brett Graham's Ledbury, where he uses it as a pave, however we have used it as a luxurious tart filling.
very easy to make, and a stunning end result.
Ingredients
Method
melt (A). heat (B) to 85C,then add to (A) and stir until emulsified. beat in (C) until fully incorporated. pour into blind baked tart case (or mould if using as a pave) and into an oven at 84C.
cook for 35-40 minutes. the chocolate should look slightly set, with a slight wobble. remove from oven and cool. do not refrigerate, as it will crack.
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