Chocolate Tart with Vanilla Cream
by Alex Prichard
Head Chef Alex Prichard of the Iceberg's Dining Room & Bar in Sydney. Alex says "This recipe is pretty simple, the big thing is amazing ingredients. There’s no room to hide with this recipe. If you use average chocolate, horrible cream and synthetic vanilla essence you will get an average result. This recipe shows the quality of the chocolate and cream. It’s there, out in the open and bold.."
Ingredients
Method
Chocolate Pastry
1 tart moulds, 26cm
150g butter
90g icing sugar
1g salt
30g hazelnut or almond meal
1 egg
15g cocoa powder
225g flour, sifted
Chocolate Filling
550g cream
200g Dominican Republic 70% Buttons
6 egg yolks
60g sugar
Vanilla Cream
200g local dairy cream
3 vanilla beans