earth lodge chocolate tart


earth lodge chocolate tart

The rich chocolate tart has a soft texture and a bitter sweet flavour, the Kahlua in the soup highlights the flavour of the chocolate and the sorbet allows the mouth a break from the rich flavour of the tart and the brownie.


Will more than satisfy any "chocoholic cravings"



chocolate tart


sweet crust pastry:

  • 170g All purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 100g unsalted butter
  • 55g castor sugar
  • 1 egg yolk
  • 55ml single cream

method

Sieve flour, salt & baking powder in a bowl. Rub in butter until "breadcrumbs" are formed. Stir in sugar. Mix the egg yolk & cream into the butter/flour mixture to form a soft dough. Roll out pasty until 5mm thick.

Line a flan tin with the pastry. Set aside in fridge for 15 minutes.


filling:

  • 675g Couverture chocolate
  • 3 large eggs
  • 200ml full cream milk
  • 350ml cream

method

Add cream and milk to a saucepan and bring to the boil.

Stir in chocolate and eggs. Pour mixture into the pastry-lined flan tin and bake in
pre-heated oven at 180°C for 20-25min.

Remove from the oven and allow to cool. Refrigerate until firm.


chocolate brownie

  • 375g unsalted butter
  • 3 cups castor sugar
  • 3 large eggs
  • 3 cups self-raising flour
  • 190g cocoa
  • 1 teaspoon salt

method

Melt butter & stir in sugar. Beat eggs & add to butter & sugar mixture. Place in a large bowl and add flour, cocoa & salt. Stir until smooth.

Grease an oven tray, add mixture & bake in pre-heated oven at 180°C for 20 minutes. Remove from oven & allow to cool. Cut into 1cm x 1cm cubes.


chocolate sorbet

  • 1L Water
  • 300g castor sugar
  • 100ml glucose or corn syrup
  • 3 tablespoons of cocoa powder
  • 300g Couverture chocolate

Melt chocolate over a double boiler. Add water, sugar & glucose to a saucepan & bring to a boil. Mix in melted chocolate, cocoa. Allow to cool then churn.


chocolate soup

  • 500g Ganache
  • 1 Shot espresso coffee
  • 500ml double cream
  • 2 Tots Kahlua

Melt the ganache & add all the other ingredients. Whisk until smooth.


assembly

Slice tart & place slightly off centre on the plate. Pour a tablespoon of chocolate soup in the centre of the plate, next to the tart. Place a 1cm x 1cm cube of chocolate brownie on the soup. With a parisienne scoop or melon baller, form a small ball of sorbet & place on top of the brownie.


flavour description

The rich chocolate tart has a soft texture and a bitter sweet flavour, the Kahlua in the soup highlights the flavour of the chocolate and the sorbet allows the mouth a break from the rich flavour of the tart and the brownie. Will more than satisfy any "chocoholic cravings".


wine recommendation

Paul Cluver noble late harvest with its subtle spice and honey nose is perfect for this particular dessert. It is full and rich and compliments the chocolate well.


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