We bring you three delicious desserts that can be replicated at home, created by Michelin starred and celebrated Chef, Adam Byatt (Chef Director of Food & Beverage at Brown’s Hotel), and Head Chef of Charlie’s, Matthew Starling.
TARTE TATIN (serves 2)
This heart-warming dessert is sophisticated in its simplicity. Here, the star anise and vanilla accentuate the caramelised pear to create a dessert that is fun, elegant, romantic, and above all—delicious.
110g Softened Salted Butter
130g Caster Sugar
One Star Anise
One Vanilla pod, split
Three William Pears
• Roll the puff pastry out on a lightly floured surface to the thickness of a pound coin. Rest in the fridge for 40 minutes.
• Slice the butter and place on the bottom of the heavy based pans and add the sugar with one whole Star Anise and a neat piece of dried Vanilla Pod.
• Peel and halve the Pear, scoop out the pips with a Parisienne scoop and carefully turn the edges of the pear with a knife to make it neat and round. Place curved side down in the sugar and butter.
• Cut a disc of Puff Pastry out to the same diameter as the outside of the pan. Dock it all over with a fork and place the pastry over the pears, tuck the pastry in gently around the pears and allow this to rest in the fridge.
• After 20 minutes of resting place the pan on the stove and gently allow to caramelise. The butter and sugar should combine to create a light butterscotch that will appear around the pastry, Do not leave the Tarte Tatin unattended on the stove and turn continuously to achieve even cooking.
• When you are happy with the colour of the caramel allow the Tart to cool for 10 minutes, before placing in the oven at 170 degrees for around 25 minutes, checking after 10 minutes. Bake until the pastry is cooked, the pears are soft and the caramel has reached the correct shade.
SALT CARAMEL CUSTARD TART (makes 1 tart)
Not just an ordinary tart but one that is infused with delicious salted caramel. Elegant and sumptuous, a real show-stopping dessert to share between two.
500, L Cream
9 Egg Yolks (or 270g)
140g Sugar – Caramel (180c)
7g Maldon salt
175g strong white bread flour
55g icing sugar
70g butter, diced
½ beaten egg
25ml cold water
For the Pastry:
• Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.
• Mix the egg and water in a jug until combined, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in cling film and leave to rest in the fridge for an hour before using.
For the Tart:
• Bring cream to the boil. In a separate bowl, combine egg yolks and 75g sugar.
• Pour the cream over eggs and sugar. Place this mixture into bowl and add the Maldon salt.
• In a separate pan, over a low heat, bring 140g sugar to a dark caramel. Once a dark caramel forms, slowly incorporate this into the custard mix in the bowl, whisking continually. Combine this with any remaining custard and pass through a fine sieve.
• Remove the skin and large bubbles off of the mixture and cover with cling film to contact. Leave standing for 5 minutes before removing the cling film, taking the small bubbles with it.
• Pour into a 10 inch x 3 inch blind baked tart rings and bake at 130 C fan 2 for 40-50 minutes or until set.
• Leave to stand for an hour before slicing and enjoy with pouring cream
CHOCOLATE HOT POT (makes 10 pots that should last a week)
For all those chocolate lovers out there, this mouth-watering chocolate hot pot is rich in taste and smooth in texture. Best served with a good quality vanilla ice cream as the combination of hot and cold takes this dessert to another level of deliciousness.
255g dark chocolate (70% cocoa solids)
Four egg yolks
125g caster sugar
Roughly, chop the chocolate and butter and place the pieces in a bowl.
• Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure they do not get too hot. Remove the bowl from the pan, and stir the chocolate and butter together well with a spatula. Allow to cool slightly, but keep warm.
• Put the eggs and egg yolks into a separate bowl and whisk slowly with an electric mixer. Add the sugar gradually, a few spoonful’s at a time (this will help aerate the eggs), and continue whisking until the mixture turns pale yellow and holds a ribbon trail when the mixer is lifted.
• Using the spatula, gently fold the melted chocolate and butter into the egg mixture (taking care not to collapse the aerated eggs). Transfer to a container, cover and leave to relax in the fridge for an hour (or up to 3 days).
• When you are ready to bake the hot pots, preheat the oven to 210°C/190°C fan/gas 61/2. Spoon the mixture into 10 small ovenproof pots, coffee cups or medium-sized ramekins placed on a baking tray. Bake for 10-12 minutes until the centres are warm.