Warm molten chocolate and salted caramel tart with milk ice cream

This rich chocolate and salted caramel tart recipe from Rob Chambers is silky smooth - a perfect contrast to the fresh milk ice cream

First published in 2022




Chocolate Mousse

Salted Caramel Sauce

  • 15g of dark muscovado sugar
  • 200ml of double cream
  • 20g of glucose
  • 60g of caster sugar
  • 1 pinch of salt
  • 3 drops of lemon juice

Milk Ice Cream

  • 2l whole milk
  • 90g of glucose
  • 500ml of double cream
  • 600g of condensed milk
  • 1 pinch of salt

Chocolate Pate Sucree



  • 10cm fluted tart cases 8
  • Piping bag and nozzle
  • Fine chinois
  • Ice cream maker
  • Pastry cutter



Begin making everything the day before

Melt and mix the chocolate, cream and butter in a mixing bowl suspended over a pan of simmering water (make sure the bowl isn’t touching the water) and, once melted, add a pinch of fine sea salt. Remove from the heat. Fold in the egg yolks and leave the mix to one side


Whisk the egg whites with the sugar until you have stiff peaks. Add the egg whites to the chocolate in two stages: fold half gently into the mix, then repeat with the remaining half. Put the mix in a large piping bag and place in the fridge


To make the salted caramel sauce, place the dark muscovado sugar, cream and glucose in a saucepan and bring to a boil. Remove from the heat 

  • 15g of muscovado sugar
  • 200ml of double cream
  • 20g of glucose

Gently toast the caster sugar in a different pan over a low heat. Once golden, remove from the heat. Carefully add the hot cream glucose mixture to the sugar and mix. It may splatter so be careful!


  • 60g of caster sugar

Simmer the mixture until it has thickened and darkened and the temperature reaches 102°C. Carefully stir in the salt and lemon juice before cooling and refrigerating 


Make the ice cream. Rinse a saucepan with cold water, leaving around a tablespoon of water behind. Add the milk and place over a medium-high heat until reduced by half

  • 2l whole milk

Add the cream and glucose and bring to a boil, then add the condensed milk with a pinch of salt. Carefully sieve the mix through a chinois into a container which is sitting in a bowl of water and ice (the idea is to cool the liquid as quickly as possible). Once cooled, refrigerate overnight


  • 500ml of double cream
  • 600g of condensed milk
  • 90g of glucose
  • 1 pinch of salt

To make the pate sucree beat the butter until smooth, before incorporating the icing sugar. Beat again until smooth 


Gradually work in the eggs until all the ingredients are well combined then add the flour and salt and mix until smooth


Place the mixture on a clean work surface, shape into a block, flatten slightly and leave to rest in the fridge for a few hours


Remove the pastry from the fridge and leave to come to temperature before use. Once at room temperature, use a rolling pin to roll the pastry to a thickness of around 0.5cm and use a round cutter (the same size in dimensions as the tart case) to stamp out 8 pieces. Place on a plate that has been cling filmed and keep the rest covered with cling film to avoid drying. Leftovers can be kept in the fridge for 3 days or 1 month in the freezer


Preheat the oven to 180C fan. Line the tart cases by lightly working the pastry into the fluted edges and place in the fridge to rest for 20 minutes. Also roll out a separate, flat piece of pastry that you will cook, then blend into a crumb and use to plate the ice cream


Lightly prick the base with a fork then place them on a baking tray. Line with baking beans and cook in the oven for 8 minutes, then remove the beans and cook for a further 2 minutes


Remove from the oven and carefully turn out of the tart cases and leave too cool. Blend the flat piece of pastry to crumbs and place in an airtight container with the pastry cases 


The next day, churn your ice cream according to manufacturers instructions


Preheat the oven to 140C. Place the tart cases on a tray and place 1 teaspoon of set caramel in the centre of each. Pipe the mousse just level with the tart case and cook for 8-10 minutes. You still want a wobble but the top of the tart will be set


Remove from the oven and dust with cocoa then carefully place on the plate. Quenelle the ice cream and place alongside before topping with a little gold leaf 

First published in 2022

Robert Chambers was brought up by his Italian grandparents, meaning he fell in love with the food of Italy at a young age. He has since gone on to develop his own refined take on the cuisine at Luca in Farringdon, where he won a Michelin star in 2023.

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