Chocolate and Cognac tart with salted butter caramel

Make the pastry and roll out to fit a 24cm tart tin.

To prepare the filling:  Bring the cream and the butter gently to

the boil in a pan. Add the chocolate broken into pieces along

with the Cognac. Beat the eggs, egg yolks and sugar until

light. Add to the chocolate mixture.

Pour the mixture onto the pastry and bake at 180°C for 15 minutes.

To prepare the caramel: Put the 50g of granulated sugar in a

pan. Cook gently until it forms a light caramel, then add the

cream and the salted butter and beat for two minutes. Chill in

the refrigerator for one hour. 

Serve the tart while still slightly warm, accompanied by a jug of

the soft caramel. Perfect match for an XO Cognac.

Ingredients for 4 persons :

CHOCOLATE PASTRY

• 250 g sifted flour

• 150 g butter

• 95 g icing sugar

• 30 g ground almonds

• 20 g cocoa

• 1 egg

SOFT CARAMEL

• 200 g double cream

• 50 g granulated sugar

• 20 g salted butter

CHOCOLATE FILLING

• 250 g double cream

• 30 g butter

• 125 g dark chocolate

• 2 whole eggs plus 3 egg yolks

• 25 g sugar

• 5cl vs Cognac

10th December – Gastronomy and Cognac

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