Chocolate delice is perfect for special occasions. Why not try this Christmas version with all the flavours we associate with and love at this time of year.
Pastry
Ingredients1000g plain flour 400g unsalted butter diced (room temperature) 450g caster sugar 80g cornflour 8g table salt 4 whole eggs |
MethodCream together the butter, sugar and salt. Add the flour, eggs and cornflour. Work together to form a smooth dough. Divide into 650g balls. Wrap and allow to rest in the fridge. Roll the pastry, cut into triangles to line the moulds. Blind bake 165°C. |
Milk chocolate ganache
Ingredients260ml double cream 200g Republica del Cacao 64% |
MethodBoil the double cream, sugar, and Cognac. Pour over the milk chocolate allow to cool for a few minutes. Whisk the ganache to a smooth silky texture. Place into a piping bag. |
Hazelnut crunch
Ingredients50g brown sugar 20g Sosa Home Gourmet crispy raspberry pieces |
MethodIn a food processor blend the ingredients coarsely together. Set aside ready for the assembly. |
Candy corn gel
Ingredients200g Caramelised white peach purée 50g caster sugar 30g honey |
MethodAdd the puree to a heavy base pan and bring to a boil. Stir agar and sugar together. Once the puree has begun to boil, whisk in the honey. Return to a boil and then whisk in the agar and sugar mixture. Cook out for 3-5 minutes. Remove from the heat and pour into a tray or tub, clingfilm and set in the fridge. Once set dice the puree and add to a blender. Blend to a smooth silky puree that can support itself. Add to a disposable piping bag. |
Black cherry “jam” gel
Ingredients200ml black cherry puree 75g caster sugar |
MethodAdd the puree to a heavy base pan over a medium heat. Stir together the sugar and agar. Once the puree has almost begun to gently bubble whisk in the sugar and agar mixture. Return to a boil and cook out for 3-5 minutes. Remove from the heat and pour into a tray or tub. Cover with cling film, allow to cool and set firm in the fridge. Once set cut the puree into rough cubes and add to a blender. Add the Ameretto and blend until a smooth pipeable gel has formed. Place into a disposable piping bag. |
To finish
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Pipe a thin layer of the cherry jam gel in the bottom of the tart case. Add the hazelnut crunch. Pipe the candy corn gel in dots around the tart. Pipe side to side with the chocolate ganache to cover over the tart just above the edge of the tart line. Finish with Sosa Home Gourmet copper popping candy and Sosa Home Gourmet Cantonese cocoa nibs. |
Recipe by Thomas Leatherbarrow, Consultant Chef
