55% MILK QUEEN OF TARTS
A baked chocolate tart that should be just ever so slightly underbaked for ultimate indulgence. It takes a little while to cook, but is without-a-doubt, worth the wait!
-
• 500g Islands 55% Milk Chocolate Buttons
• 315g double cream
• 115g milk
• 90g glucose (buy in the baking aisle or online)
• 165g egg yolk• A 22cm x 4.5cm tart case
-
• Preheat your oven to 110 degrees
• Place the cream, milk and glucose into a saucepan and bring to a simmer. Pour this over the Milk Chocolate Buttons and allow to stand for 10 seconds, then stir to make smooth ganache
• Slowly pour the ganache into the egg yolks, stirring constantly to combine - avoid incorporating too much air into the mixture
• Warm your prepared tart case in the oven
• Pour the mixture into the tart case and cook until just set with a slight wobble in the middle. Check after 60 minutes, depending on your oven it may take between 60-70 minutes
• Allow to cool completely before slicing and serving. Best enjoyed on the day it’s made!
