Tarte Au Chocolat Avec Caviar by Chef Bruno Verjus

Tarte Au Chocolat Avec Caviar by Chef Bruno Verjus
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Tarte Au Chocolat Avec Caviar

Chocolate

Chef Bruno Verjus of Restaurant Table, Paris, shares this recipe with Falstaff.

Bruno Verjus
Paris-based chef Bruno Verjus is larger than life and in his Parisian Restaurant, Restaurant Table, guests are treated to a menu created by the “self-taught chef”. Despite his modesty and friendly hospitality, the former journalist and food critic is completely serious about the dishes served in his award-winning two-Michelin starred restaurant in France's capital. Working with his favourite producers and only using seasonal ingredients, expect an experience for the senses at Restaurant Table - who else could embellish a simple chocolate tart with such flair? Oui, Chef Verjus can. Michelle Tchea shares her favourite Bruno Verjus recipe.

Ingredients (4 servings)
120 g Peru Chocolate
1 teaspoon(s) 1 teaspoon capers or approximately 12 grams capers - drained
200 g double cream
6 g Osetra Caviar
Pastry shell - ready made 8cm tart shell
  • Chop and Infuse caper in cream over a low flame until cream is just simmering.
  • Remove capers and discard.
  • Break the dark chocolate in a clean bowl and pour the cream on top of the chocolate.
  • Slowly pour the chocolate and cream mixture into the pre-baked (and cooled) tartelette shell.
  • Leave the filled tartelette on the kitchen bench for a minimum of two hours to set. Do not place it in the fridge.
  • When ready to serve, scoop a giant spoonful of Osetra Caviar on top.

Chef Bruno Verjus recommends serving with Vermouth.

Tip:

For the chocolate, dark is best and Chef Bruno recommends Peru chocolate from Nicolas Berger or Alain Ducasse.

Bruno Verjus
Chef
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