Warm Molten Chocolate and Salted Caramel Tart with Milk Ice Cream Recipe
This chocolate and salted caramel tart recipe from Rob Chambers is rich and silky smooth. It's a perfect contrast with the fresh milk ice cream.
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Cooking tools:
- Rolling pin
- Cookie cutter
- Plate
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- 250g of Cacao Berry fleur de cao 70%
- 55g of double cream
- 50g of unsalted butter, diced
- 90g of egg yolk
- 1 pinch of fine sea salt
- 240g of egg white
- 50g of caster sugar
- 15g of dark muscovado sugar
- 200ml of double cream
- 20g of glucose
- 60g of caster sugar
- 1 pinch of salt
- 3 drops of lemon juice
- 2l whole milk
- 90g of glucose
- 500ml of double cream
- 600g of condensed milk
- 250g of unsalted butter, at room temperature
- 200g of icing sugar, sifted
- 2 eggs
- 420g of plain flour
- 70g of cocoa powder, sifted
- 3g of fine sea salt
- cocoa powder for dusting
- 1 sheet of gold leaf
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