Perfect with a drizzle of olive oil … don’t knock it until you try it!
People often see the word crémeux and think it’s something far too cheffy to attempt at home. In reality, it’s just a silky chocolate custard and it couldn’t be easier to prepare. Crémeux is versatile: spoon it into bowls with fruit, drizzle with a little olive oil, dollop over ice cream with bananas and grated chocolate, or pipe it onto a cake. If you don’t fancy making pastry – I have been known to reach for a pre-made tart case – no judgement here! It means you can pull together something that looks very impressive in about 20 minutes. @kittycoles
Ingredients
Serves 6
For the shortcrust pastry
250g plain flour
125g cold unsalted butter, diced
25–50g ice cold water
1/4 tsp white wine vinegar
20cm circular tart tin
For the crémeux
40g unsalted butter
190g 70% dark chocolate (milk if you prefer)
100g whole milk
190g double cream
3 medium egg yolks
50g brown sugar (or caster sugar)
A pinch of flaky sea salt
Method
1. Sift the flour into a large bowl, add the diced butter and rub in with your fingertips, or pulse it in a food processor until it resembles fine breadcrumbs.
2. Stir in a pinch of salt then start adding the ice-cold water with the vinegar, starting with a spoonful and adding just enough for the dough to come together. Tip it out onto a surface, bring it together gently with your hands and shape into a disc. Wrap and chill for at least 20 minutes – an hour is better.
3. Roll the pastry to fit a 20cm tart tin, pressing it gently into the edges and leaving about 1cm overhang to allow for shrinkage. Chill again in the freezer until very firm.
4. Preheat the oven to 190°C (170°C fan), line the case with baking paper and fill with beans, rice or pulses, making sure they reach the edges. Bake for 15-20 minutes until the crust starts to colour, remove the beans and paper then return the case to the oven for another 10-15 minutes until the base is golden and crisp. While still warm, trim away the overhanging pastry with a serrated knife, leaveing to cool completely.
For the crémeux
1. Brown the butter in a small pan over medium heat until it foams, turns golden and smells nutty. Set aside.
2. Finely chop the chocolate. This is important as you want it all to melt at the same time.
3. Heat the milk and cream until it’s just about to simmer.
4. Whisk the egg yolks with sugar, then pour in a third of the hot cream mixture. Whisk again to temper the eggs before pouring everything back into the pan. Stir gently over a low heat (around 82°C) until thick enough to coat the back of a spoon.
5. Sieve the mixture over the finely chopped chocolate, browned butter and salt, leave for a minute or two then whisk until smooth. Pour this mixture into the cooled tart case and chill for at least 4-6 hours until set.
6. Finely grate some extra dark chocolate over the top and serve with lightly whipped cream.