“During a fabulous cruise around the British Virgin Islands we stopped in Grenada “the spice island”. When exploring I came across road side vendors selling a paste made of a concoction of crushed cocoa paste mixed with local spices. We bought some and got the recipe for an amazing energizing hot drink made with milk. It was delicious and the combination worked so well that I created this tart which brings back a lot of nice memories”
Put the butter and icing sugar into a bowl and cream together using an electric hand whisk (start at a slow speed and increase as the butter softens).
Whisk in the egg yolk, and then sift in the flour and cocoa with a pinch of salt.
Whisk until just combined, then bring together with your hands. Roll out and line 6 x 9cm individual, loose-bottomed tartlet tins, or a shallow 20cm fluted tart tin.
Prick the pastry with a fork and freeze for 10 minutes to chill.
To cook - blind line with baking paper and filled with baking ceramic beans. Cook for 12-15 minutes at 180C.
Bring the cream, spices and glucose to the boil .l
Let it infuse for 10minutes and then pour it over the chopped chocolate using a sieve.
When the mixture is lukewarm add the butter gently with a wooden spoon without over mixing.
Fill right to the top of the cool pastry flan.
Leave to set at room temperature
In a pan heat up the milk, glucose and butter.
Then add the sugar.
Cook until it forms a thick syrup (not caramel) if you have a sugar thermometer take it to 106C
Add the “grue” and mix well.
Pour the mixture on a silicone paper or matt line baking tray.
Cook at 180 C till it gets a nice caramel colour.
When the nougatine start to cool down you will be able to cut it with a sharp knife or mould it with your hand.
When cold add the nougatine decoration on top of the tart and finish it with some cinnamon stick, star anise, grue and gold leaf.
Serve with vanilla ice cream or a spoon of cream fraiche.
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