Good things always come in threes – and this is definitely true for Josh Eggleton's triple layered chocolate tart recipe. The dark glossy glaze conceals a world of velvety smooth chocolate filling that when sliced reveals a crumbly, buttery biscuit base. Served with a generous dollop of orange compote this dessert is a piece of unrivalled chocolatey goodness.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Line a the tart tin tightly with cling film (this is to stop any tart mixture leaking out). Place onto a chopping board or flat baking sheet and lay a disc of greaseproof paper on top of the cling film
Dissolve the cream, sugar, honey and brandy over a low heat in a saucepan. Meanwhile, break the chocolate into a separate large heatproof bowl
1 1/8 lb of dark chocolate, at least 70% cocoa
1 1/2 pints of double cream
5 1/3 oz of caster sugar
3 tbsp of honey
2 tbsp of brandy
Bring the cream mix to the boil then pour this over the chocolate pieces. Whisk until smooth and allow to cool to approximately 86°F
Meanwhile, blend the biscuits in a food processor until smooth. Add the butter and blend again
1 1/8 lb of chocolate digestive biscuits, or similar biscuits
4 1/4 oz of unsalted butter, melted
Tip the biscuit mixture into the pre-lined tart tin. Carefully smooth the surface with a spoon and place in the fridge to set for 20 minutes
Pour the chocolate filling over the biscuit base and return to the fridge to set for at least 2 hours
Meanwhile, make the chocolate glaze. Pour the water and sugar into a saucepan and bring to the boil. Add the cream and cocoa and simmer for 5 minutes
4 1/2 oz of water
6 1/4 oz of sugar
2 oz of cocoa powder
4 1/4 fl oz of cream
While the sauce simmers, drop the gelatine leaves into a bowl of cold water then squeeze out any excess water when soft
2 1/2 sheets of bronze gelatine leaves
Remove the saucepan from the heat, whisk in the chocolate and gelatine and strain through a fine sieve into a jug. Leave to cool to about 86°F, stirring occasionally
1 1/2 oz of dark chocolate
Carefully pour the cooled glaze over the set torte and return the tart to the fridge for 30 minutes
For the orange compote, place the orange zest, juice, sugar, salt and star anise into a small saucepan. Bring to the boil, then turn the heat down and simmer for 3 minutes. Remove the star anise
3 oranges, zest and the flesh cut into segments
3 1/2 fl oz of orange juice
3 oz of caster sugar
1 star anise
1 pinch of flaky sea salt
Add the orange segments and cook gently until they soften and collapse slightly – this should take roughly 5 minutes
Use a kitchen blowtorch to carefully heat and remove the tart ring. To serve, slice the tart with a hot knife and finish with a dollop of the orange compote
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