Ingredients
| 1 tart shell (see recipe) | |
| SPICED DARK CHOCOLATE CRÉMEUX | |
| 60ml milk | |
| 60ml cream | |
| 1 cinnamon quill | |
| 1 star anise | |
| ¼ nutmeg, grated | |
| 2 cloves | |
| 2 egg yolks | |
| 25g sugar | |
| 50g 70% dark chocolate, chopped. | |
| COINTREAU CHANTILLY | |
| 160g cream | |
| 60g mascarpone | |
| 20g icing sugar | |
| 15ml Cointreau | |
| GARNISH | |
| orange zest or candied orange peel | |
| star anise brushed with a little melted apricot jam |
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Instructions
| 1. | To make the spiced dark chocolate crémeux, bring the milk, cream and spices to a simmer over a low heat. |
| 2. | Set aside off the heat to infuse for 30 minutes. |
| 3. | Strain the mixture, then bring back to a simmer. |
| 4. | Whisk the egg yolks and sugar together and pour over half of the milk mixture. |
| 5. | Whisk to combine then add it back into the pot with the rest of the milk. |
| 6. | Whisk over a medium heat until thickened. |
| 7. | Pour over the chocolate as soon as the cream has thickened. |
| 8. | Whisk to combine and chill for 1 hour. |
| 9. | Once chilled, whisk the crémeux to loosen and pour into the tart shell, using a spatula to smooth. |
| 10. | Mix all ingredients for the Cointreau chantilly together in a bowl and whisk to a medium peak, either by hand or in the bowl of a stand mixer. |
| 11. | Use a piping bag fitted with a French star piping tip to pipe drops of the Cointreau chantilly onto the tart. |
| 12. | Garnish with scatters of orange zest or candied orange peel and star anise. |
Recipes & food styling Corentin Esquenet / Photography Charlie Jackson
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