Michelin starred chef Martin Wishart shares with us how to make chocolate tart with creme Chantilly - plus, watch his step-by-step tutorial.
125g unsalted butter, at room temperature
125g caster sugar
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
150ml double cream
5 egg yolks
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.
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.