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Recipe: Salted caramel and milk chocolate tart

PUBLISHED: 06:00 11 May 2016

Salted caramel and milk chocolate tart

Salted caramel and milk chocolate tart

Archant

Executive chef at the Queens Head, Daniel Lamprecht, shares his recipe for salted caramel and milk chocolate tart

Daniel Lamprecht is the executive chef at the Queens Head and was born in Zimbabwe. He moved to England when he was 11. ‘My grandfather was English and a war correspondent. He moved to Essex so we moved here to be with my grandparents.’ Originally Daniel worked for Bloomberg in the City, but wanting to get away from the commute and the office lifestyle, he tried a stint in the catering industry just to help out a friend. ‘I absolutely loved the whole vibe in the kitchen, so I stayed doing that for two years.’ When The Queens Head needed someone to run it and then the pub came up for sale, Daniel bought it. Here Daniel shares his recipe for a delicious dessert...

Salted caramel and milk chocolate tart (serves 4)

Ingredients

200g of unsalted butter

200g of light muscovado sugar

200g of double cream

1 tsp of Maldon salt

200g of milk chocolate

For the blind baked tart case

125g of softened, unsalted butter

90g of caster sugar

2 vanilla pods

1 egg (beaten)

250g of plain flour

1/2 tsp of salt

Method

For the pastry tart, start by creaming the butter and sugar together. Once mixed, add the vanilla seeds. Slowly incorporate the eggs and contiue to mix. Now, in stages, start to add the flour and salt and continue to kneed until smooth. Leave to chill in the fridge. Once chilled, roll out and line a tart case ready for blind baking. Bake at 180 degrees C for approximately 20 minutes.

For the salted caramel and milk chocolate filling, melt the butter and sugar together in a pan and bring to the boil. Leave to simmer for two minutes. Slowly add the double cream and salt and bring back up to the boil. Once boiling, turn down to simmer for five minutes. Now remove the pan from the heat and stir in the milk chocolate until melted and smooth. Pour in to a blind-baked tart case and chill to set.

Chef’s tip

Serve this tart with homemade, honeycomb ice cream and salted caramel sauce.

Get the taste

Queens Head, Queen Street, Fyfield CM5 0RY. 01277 899231, www.queensheadfyfield.co.uk

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