This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
These dainty little tarts contain a whole host of elements offering a contrast in textures. Spheres of poached pear sit on a base of chocolate and Manuka honey cremeaux around a scoop of pear sorbet. There's a honeycomb tuile on top for crunch, extra white chocolate for sweet richness and small sorrel leaves for freshness. A stunning dessert which, if you make the elements in advance, can be pulled off at home relatively stress-free.
Get in touch