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 :
• 250 g sifted flour
• 150 g butter
• 95 g icing sugar
• 30 g ground almonds
• 20 g cocoa
• 1 egg
• 200 g double cream
• 50 g granulated sugar
• 20 g salted butter
• 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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