Michelin starred chef Martin Wishart shares with us how to make chocolate tart with creme Chantilly - plus, watch his step-by-step tutorial.

Chocolate tart with creme Chantilly and almond sauce


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125g unsalted butter, at room temperature

125g caster sugar

2 eggs

90g plain flour

35g cocoa powder

6g baking powder

2 tbsp water


1 Place the butter into the bowl of a food mixer and beat it until it is light and fluffy.

2 Add the sugar to the butter and continue mixing until the sugar is fully incorporated.

3 Add the eggs to the mix one at a time while beating.

4 When all of the eggs are added beat for a further 4-5 minutes.

5 Sift the flour, baking powder and cocoa powder together and fold them into the butter mix.

6 Continue beating the mix until it becomes light and creamy.

7 Add enough cold water until the mix reaches dropping consistency.

8 Lightly butter and flour small dariole moulds and pipe in the mix until ¾ full.

9 Place the moulds onto a tray and cook in the oven at 180C for 8 to 10 minutes.

For the creme Chantilly


200ml double or whipping cream

25g icing sugar

1 vanilla pod


1 Halve the vanilla pod and scrape out seeds into a small bowl (the pod cases can be used for other recipes).

2 Sift the icing sugar into the bowl with the vanilla seeds.

3 Add the cream to the bowl and whisk until the cream is thick but not dry.

For the almond sauce


200ml milk

150ml double cream

5 egg yolks

80g sugar

100g flaked almonds


1 Place the milk and cream into a saucepan and bring it to the boil.

2 Put the sugar and the egg yolks into a bowl and whisk until they are pale in colour.

3 Whisk half of the boiled milk and cream into the bowl and then return it to the pan.

4 Place the pan back onto a low heat and cook, stirring continuously, until the mix has thickened enough to coat the back of a spoon.

5 Remove the pan from the heat and strain the sauce through a fine sieve into a suitable container.

6 Place the flaked almonds onto an oven tray and bake in a hot oven at 190Ë?C for a few minutes until they turn light golden in colour.

7 Mix the almonds into the sauce leave to cool.

To serve

1 Pour a little of the warm almond sauce into bottom of a bowl.

2 Turn the chocolate pudding upside down and remove it from the mould.

3 Place the pudding on top of the sauce then spoon the crème Chantilly over the chocolate pudding to serve.