Assembly

Pipe a small dot of the caramel in the middle of your serving vessel. On a clean tray place the tart case and pipe a 5mm layer of the caramel. Using a 85mm round cutter cut a disc of the chocolate sponge, then half the sponge and place the disc of sponge on top of the caramel and push down gently. Spray the tempered chocolate disc with gold aerosol spray and using a palette knife place this on top of the sponge layer. Using a teaspoon cover half of the chocolate disc with the chocolate soil leaving half of the gold disc exposed. Using a palette knife carefully lift the tart and place on top of the dot of caramel on the serving vessel. Quenelle the chocolate sorbet and place this onto the soil and garnish with 2 small pieces of gold leaf. Serve immediately.

Sweet Pastry

• In an electric mixing bowl with the paddle attachment cream together the butter and sugar on a medium speed until pale and fluffy.

• Remove bowl and scrape down the the mixture from the side of the bowl with a spatula. Place bowl back on the machine and add the eggs on while mixing at a low speed. Once the eggs have been fully incorporated add the flour one large spoonful at a time allowing 2 seconds between each addition.

• When all the flour has been incorporated and the pastry just comes together remove from the machine and finish mixing gently in the bowl with you hands.

• Remove the pastry from the bowl and divide into 4 even pieces. Flatten out gently to 1cm in thickness onto clingfilm. Then wrap carefully with the clingfilm and refrigerate for a minimum 4 hours (preferably overnight) to allow the glutens to relax and the butter to firm up. You can freeze any extra pastry you have for up to 2 months.

• Pre-heat oven to 150c.

• When rested roll the pastry out on a lightly floured surface to 3mm in thickness. Cut into 12cm by 12cm squares and line a 10cm fluted tart case moulds.Trim off excess pastry (you can re-use the trim or “re-roll” once) Place onto a lined baking tray and blind bake in the oven for 15 minutes, remove baking beans and continue to cook for 3-5 minutes until golden brown.

• Once cooked remove from oven and place on wire rack until cool. Once cool remove from moulds and store in an airtight container. The pastry will keep for up to 5 days.

Dark chocolate and cardamom sorbet

• In a medium sized saucepan add the water, sugar and cardamom pods and bring to a simmer over a medium heat stirring occasionally to dissolve the sugar. Once simmering remove from the heat and leave to infuse for 30 minutes.

• Place the chocolate and cocoa powder into a large bowl.

• Once infused bring the cardamom syrup up to a boil then pass through a fine sieve onto the chocolate and cocoa powder. Whisk to fully emulsify. Place into paco jet containers and place in the fridge for minimum 4 hours, this will add depth of flavour to the sorbet.

• Freeze for minimum 24 hours then churn.

Moist dark chocolate sponge

• For the cold brewed coffee bring 340ml water to the boil with to heaped tablespoons instant coffee granules. Whisk to dissolve all granules and leave to one side to cool.

• Pre heat oven to 162c, with 80% moisture if you have a professional combi-oven.

• Line a 30x30cm square cake mould.

• Sift the flour, cocoa powder, salt, bicarbonate of soda, baking powder and sugar into an electric mixing bowl with the paddle attachment fitted. Start mixing on the lowest speed.

• In a bowl whisk the eggs, buttermilk and coffee until the mixture is homogenous.

• Place this mixture into a jug then slowly pour into the mixing dry ingredients. Leave to mix on a medium speed for 4 minutes.

• Remove bowl from machine and clean the sides down with a spatula, return to machine and continue mixing for 1 minute.

• Add the melted butter and mix for a further minute on a medium-high speed.

• Pour cake batter into lined cake mould and bake for 26 minutes then turn the oven off and leave inside for a further 5 minutes.

• Remove from oven and leave to cool for 30 minutes.

• Remove cake carefully from the mould and press in between to large trays with a large pan on top to weigh the trays down. Leave to press for 2 hours.

Chocolate soil

• Pre heat oven to 160c.

• Sieve the sugar, almonds, flour, cocoa powder and salt together and place ingredients into an electric mixing bowl with the paddle attachment fitted.

• Add the melted butter and mix on a low-medium speed for 3-4 minutes until homogenous.

• Spread mixture on to a lined baking tray and bake for 15 minutes until aromatic.

• Remove from oven and leave to cool completely.

• Once completely cooled blend to a fine crumb. Reserve in an air tight container and use within 2 weeks.

Sea salt caramel

• In a medium sized saucepan bring the cream and vanilla to the boil. Remove from heat and leave to infuse for 30 minutes. Remove vanilla pod.

• Heat a large heavy based saucepan and when hot add 130g of the caster sugar and the glucose and heat gently until a light caramel forms and the sugar crystals have dissolved.

• Add the remaining sugar and continue to cook until you achieve an amber caramel- approx 8 minutes.

• Gradually add the cream mixture to the caramel continuously mixing with a large whisk. Once the cream has fully incorporated into the caramel remove from the heat.

• Whisk in the butter cubes one by one then add the salt and mix (I find it easier to put the salt on top of the butter then your adding the salt as your adding the butter for a more even mix)

• Pour into a shallow tray and leave to cool.