RECIPES

Chocolate Tart with Strawberry Tuille

This delicious dessert is easy to make but absolutely stunning. On The New Mill’s summer menu, it is one of our most popular desserts. A sheer indulgence for chocolate lovers.

The Ingredients

Sweet Pastry

250g plain flour
125g unsalted butter (cold)
65g caster sugar
1 egg (lightly beaten)

Beaten egg for glazing pastry

• Rub together the flour and butter until it resembles fine breadcrumbs
• Stir in sugar
• Stir in egg and once a dough is formed, knead together
• Chill in the fridge for 30 minutes before using
• Roll out pastry to about ½ cm thick and line a 10” baking tin
• Using baking beans, blind bake at 180 degrees until edges start to brown
• Remove baking beans and brush pastry base with egg wash
• Return to oven and bake for five minutes. Egg wash/glaze again until pastry is cooked

Chocolate Tart Mix

510g dark chocolate
3 eggs
200ml semi skimmed milk
350ml double cream

• Boil together milk and cream
• Place chocolate in a bowl and in a double saucepan over boiling water. Stir until melted. Pour in milk and cream and mix in
• Whisk in the eggs
• Strain the mixture through a sieve
• Pour mixture into the tart case and put in an oven pre-heated to 180 degrees
• Turn off the oven and leave tart in to cook and set
• Once set, leave out at room temperature

Strawberry Tuille

200g Isomalt Sugar
20ml water
Freeze-dried strawberries

• Boil isomalt and water to 175 degrees
• Pour the hot liquid onto baking parchment and quickly sprinkle on the freeze-dried strawberries
• Break into random shards and use to decorate the chocolate tart

Serve with a couple of strawberries and mint leaf to garnish or with little cubes of Turkish Delight and indulgent ice cream. Enjoy!

AMY GULLEN
Pastry Chef