Chocolate and Salted Tart
Chef Ed Clooney



Ingredients  serves 6

Sweet Pastry





Salted caramel filling






Popcorn Ice cream
Anglaise




 Chocolate Crémeux






Plain Flour 470 gr
Icing Sugar 180gr
Salt 4gr
Eggs 100gr
Butter 240gr

Double Cream 250 gr
Sugar 340gr
Glucose 80gr
Butter 400gr
Brown sugar 250gr
Salt 3gr

220 ml heavy cream
220 ml milk
20 ml vanilla extract
6 egg yolks
125 g white sugar

sugar 600gr
glucose 200gr
milk 340gr
cream 1340gr
egg yolks 270gr
Merrion Signature chocolate 700gr












Method

Sweet Pastry
Put the butter in a bowl with the sugar and cream together using a wooden spoon or hand-held electric mixer. You don’t want the mixture to be too fluffy; just bring it together.
Add the egg to the butter mixture and beat until smooth and completely incorporated.
Mix the flour with a pinch of salt and fold into the butter mixture gradually, in batches, until absorbed. Be sure to incorporate all the butter sticking to the sides of the bowl. Don’t worry if the pastry is quite crumbly at this stage
Turn the pastry onto a lightly floured surface and knead it quickly until it all comes together. You need a light and gentle touch here – if you work it too much, the pastry will be tough.
Wrap the dough in Clingfilm and chill for 30 minutes. This resting stage is essential, because not only will the pastry be easier to roll into shape, it won't shrink while it’s cooking.
Remove the pastry from the fridge. Place on a lightly floured surface and, with a floured rolling pin, roll to the thickness required. Turn regularly to achieve an even shape before using to line your tart ring. Freeze at this stage and blind bake from frozen.

Salted caramel filling
Tip 340g white caster sugar into a heavy-based frying it’s important to use white sugar so you can see the clear colour change.
Put the pan on a medium heat until the sugar has dissolved. Do not stir as this will cause the sugar to stick and crystallise into lumps. Instead, simply agitate the sugar occasionally using the end of a wooden spoon, just to ensure the sugar melts evenly. Once the sugar has melted turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in of double cream and butter, stand back when you do this as it may spit. You need to stir rapidly but be very careful as the sugar will be extremely hot. Re boil mixture and add brown sugar to dissolve before adding salt.

Popcorn Ice cream
Anglaise
In a small, heavy saucepan, heat cream/milk and vanilla until bubbles form at edges.
While cream/milk is heating, whisk together egg yolks and sugar until smooth. Temper egg yolk mix with heated cream/milk and gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a
spoon.
To make popcorn ice cream add 100r of caramel popcorn with 7gr NH Pectin to 550r sauce Anglaise. Blend with a hand blender until smooth and place into a Rouzer container to freeze overnight. Next day remove from freezer and use on Rouzer Machine. Always mix on router two hours before use to ensure you can get perfect quenelles.
 Chocolate Crémeux
In a medium heated saucepan caramelise the glucose and 300r sugar, add the cream and milk to a simmer. Remove from the heat. In a medium bowl, whisk the egg yolks with the last part 300r sugar. Gradually whisk in the hot caramel cream/milk. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until
the custard is slightly thickened and coats the back of the spoon, about 5 minutes.
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