Winter Recipe from our Head Chef

White chocolate, cointreau and thyme tart

A rich, luxurious dessert perfect for dinner parties. Best to follow a light fish main course, such as sea bass or gilthead bream. Serve with a sharp orange or citrus sauce to combat the creamy decadence of the white Belgian chocolate. Can be made the night before for a stress-free friend friendly evening.

Ingredients:

For the sweet pastry:

1 Medium egg
50g/2oz Caster sugar
125g/5oz Butter
200g/8oz Plain flour
Pinch salt

For the filling:

¾ Pint of double cream
3 Whole eggs
2 Egg yolks
175g/7oz Caster sugar
200g/8oz Good quality white Belgian chocolate
100ml Cointreau
15g Picked thyme leaves

Method:

For the pastry:

1. Cream egg and sugar together

2. Add butter and mix for a few minutes

3. Add sieved flour and salt, mix until a smooth paste

4. Wrap in cling film and allow to rest in the fridge for 20 minutes

5. Roll the pastry to a thickness of 1/2-3/4 cm and line an 8”-10” flan tin. Prick the base all over with a fork

6. Bake blind for approx 25 minutes at 180 degrees C, using baking beans or dried rice wrapped in foil

For the filling:

7. Meanwhile whisk the eggs, egg yolks and sugar over boiling water until pale and fluffy

8. Add double cream, chocolate and thyme and continue to cook for a further 5 minutes

9. Remove from the heat and add the cointreau

10. Pour into the pastry case and return to the oven for approx 20 minutes or until cooked

11. Allow to cool, slice, serve and enjoy!

Kevin Ratcliffe, Head Chef @ Pepper & Oz, The Brasserie, 23 Abbey Road, Malvern WR14 3ES