Chocolate hazelnut mousse
Whether served as dessert after a great meal or enjoyed as a sweet treat in between — here’s a...
Tarte Au Chocolat Avec Caviar
Chef Bruno Verjus of Restaurant Table, Paris, shares this recipe with Falstaff.
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.
