For the chocolate tart Double cream 380ml 70% dark chocolate 365g Trimoline 25g Cornish sea salt 1 tbsp Unsalted butter 85g Pastry tart case pre-cooked For the chocolate soil Unsalted butter 135g, melted Caster sugar 200g Ground almonds 200g Plain flour 120g Cocoa powder 100g Oranges 3, zested To serve Redcurrant coulis optional Orange segments poached in caramelised brown sugar, orange juice, star anise and green cardamom, optional

For the chocolate tart: in a saucepan, bring the cream to the boil over a medium heat. Place the chocolate, trimoline and sea salt in a bowl. Pour over the hot cream and stir to melt the chocolate. Add the butter and whisk the ingredients together. Pour the mixture into the pastry case and leave aside to set for a few hours. For the chocolate soil : preheat the oven to 160˚c / gas 3. Place all of the ingredients in a large mixing bowl and stir until fully combined. Tip the soil on to a baking tray and bake for 15 minutes, making sure to stir the soil every 5 minutes. To serve: dust the plate with chocolate soil and place a slice of tart on top. Decorate with coulis and poached orange segments.

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Desserts

Chocolate tart with chocolate orange soil

Not a fan of Christmas pud? Try this decadent chocolate tart

Tommy Gilbert, pastry chef at The Greenbank Hotel in Falmouth, shares his recipe for rich chocolate tart with chocolate orange soil, poached orange and redcurrant coulis

www.greenbank-hotel.co.uk

Serves 4

You will need

For the chocolate tart

Double cream 380ml
70% dark chocolate 365g
Trimoline 25g
Cornish sea salt 1 tbsp
Unsalted butter 85g
Pastry tart case pre-cooked

For the chocolate soil

Unsalted butter 135g, melted
Caster sugar 200g
Ground almonds 200g
Plain flour 120g
Cocoa powder 100g
Oranges 3, zested

To serve

Redcurrant coulis optional
Orange segments poached in caramelised brown sugar, orange juice, star anise and green cardamom, optional

Method

For the chocolate tart: in a saucepan, bring the cream to the boil over a medium heat.
Place the chocolate, trimoline and sea salt in a bowl. Pour over the hot cream and stir to melt the chocolate. Add the butter and whisk the ingredients together.
Pour the mixture into the pastry case and leave aside to set for a few hours.
For the chocolate soil: preheat the oven to 160˚c / gas 3. Place all of the ingredients in a large mixing bowl and stir until fully combined.
Tip the soil on to a baking tray and bake for 15 minutes, making sure to stir the soil every 5 minutes.
To serve: dust the plate with chocolate soil and place a slice of tart on top. Decorate with coulis and poached orange segments.

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You will need

For the chocolate tart

Double cream 380ml
70% dark chocolate 365g
Trimoline 25g
Cornish sea salt 1 tbsp
Unsalted butter 85g
Pastry tart case pre-cooked

For the chocolate soil

Unsalted butter 135g, melted
Caster sugar 200g
Ground almonds 200g
Plain flour 120g
Cocoa powder 100g
Oranges 3, zested

To serve

Redcurrant coulis optional
Orange segments poached in caramelised brown sugar, orange juice, star anise and green cardamom, optional

Method

For the chocolate tart: in a saucepan, bring the cream to the boil over a medium heat.
Place the chocolate, trimoline and sea salt in a bowl. Pour over the hot cream and stir to melt the chocolate. Add the butter and whisk the ingredients together.
Pour the mixture into the pastry case and leave aside to set for a few hours.
For the chocolate soil: preheat the oven to 160˚c / gas 3. Place all of the ingredients in a large mixing bowl and stir until fully combined.
Tip the soil on to a baking tray and bake for 15 minutes, making sure to stir the soil every 5 minutes.
To serve: dust the plate with chocolate soil and place a slice of tart on top. Decorate with coulis and poached orange segments.