Salted caramel and milk chocolate tart
PUBLISHED: 08:40 10 November 2015 | UPDATED: 09:06 19 November 2015
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, so Daniel bought it. Here Daniel shares his recipe for a delicious dessert ….~
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 For the pastry tart, start by creaming the butter and sugar together. Once mixed, add the vanilla seeds. Slowly incorporate the eggs and continue 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 180C 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.
Serve this tart with homemade honeycomb ice cream and salted caramel sauce.
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