SERVES 12-16
Literally the best dessert of all time. My signature chocolate crémeux tart, mashed with a cream pie and then levelled up with raspberries. Out the actual gate.
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Ingredients
Base
310g packet Arnott’s Farmbake
Chocolate Chip Cookies
60g butter
Crémeux
350ml cream
350ml milk
6 egg yolks
3 tablespoons caster sugar
375g (1 1/2 blocks) Whittaker’s Dark Block (50% Cocoa)
Cream
375ml cream
1 teaspoon icing sugar
½ teaspoon vanilla essence
1 cup mascarpone, at room temperature
Topping
3 punnets fresh raspberries
(optional)
Method
1. Preheat the oven to 180°C fan bake. Grease a 22cm tart tin.
2. For the base, smash or blend up the cookies to form fine crumbs. Melt the butter and stir through. Press into the tin, making sure to get the crumb right up the sides to hold in all the filling.
3. Bake the base for 15 minutes. This keeps it nice and stable.
4. For the crémeux, gently heat the cream and milk in a saucepan until simmering.
5. In a bowl, whisk the egg yolks and sugar together really well until pale and creamy.
6. Pour the warm milk mixture over the egg yolk mixture, whisking rapidly.
7. Once the yolk and milk are incorporated really well, pour back into the saucepan.
8. Stir over a very gentle heat until the mixture starts to thicken. You want the texture of a thin custard, just starting to become a bit resistant to stirring. Don’t take this too far or you will end up with scrambled egg.
9. Remove from the heat once thickened, and pour into a cool bowl.
10. Break up all the chocolate and add to the hot custard.
11. Leave to sit for 5 minutes to melt, then gently whisk the filling together. It should be nice and smooth — no lumps! Whiz it with the stick blender if you need to.
12. Pour the filling onto the slightly cooled base, and leave to cool on the bench for 20 minutes before popping into the fridge for 5 hours minimum, but ideally overnight.
13. For the cream, whisk the cream, icing sugar, and vanilla to very soft peaks, then stir through the softened mascarpone. Make sure the mascarpone is softened to room temperature before using, as this helps create a smooth, thick, and spreadable cream topping. If it’s too thick to spread the cream nicely, add 1/3 cup of runny cream to bring it back.
14. Pile the cream on top of the chocolate pie and spread out in a thick smooth layer. 15. Decorate the top with fresh raspberries, if using.
Recipe notes
Raspberries can be pricey, so feel free to skip that layer and make a simple chocolate cream pie instead. A tart raspberry sauce on the side is a great way to balance the sweetness.
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