Alto el Sol Chocolate, lime and tonka tart by Sarah Frankland

Alto el Sol Chocolate, lime and tonka tart by Sarah Frankland

Sarah Frankland, the only female contestant of the this year's UK World Chocolate Masters, is sharing her lovely recipe beautifully combining tonka beans with Cacao Barry Alto el Sol chocolate.

Sweet pastry

  • 200g     unsalted butter
  • 160g    icing sugar
  • 80g    whole egg
  • 400g    plain flour
  • 2g    table salt

Dice the butter, sieve the icing sugar and place into a mixing bowl with the beater. Lightly beat and then add in the whole egg in 3 parts.
Finally mix in the flour and table salt and mix until a smooth mass is formed.
Place into a block and cling film and rest in the fridge for 30 minutes.
Roll out to 2mm depth and then place into the fridge to rest again.
Cut into 65mm diameter and then line a 50mm diameter tart ring.  
Line with paper and fill with baking beans, blind bake at 160°C until light golden in colour.

Chocolate tart mix – makes 30 tarts

  • 250g    Cacao Barry Plantation couverture dark Alto el Sol chocolate
  • 260g    whipping cream
  • 40g    trimoline
  • 1#    Lime zest

Bring the cream to the boil and pour over the lime zest, chocolate and trimoline, mix well and emulsify with a hand blender.
Pipe into the tart cases until just below the top. Place into the fridge to set for 30 minutes

Tonka Chantilly

  • 500g    elle et vire whipping cream (UHT)
  • 10g    Tonka bean, grated on microplane
  • 500g    mascarpone
  • 70g    caster sugar

Place the whipping cream into a pan and bring to the boil, add in the tonka and then place into a container to chill overnight.
The next day, strain the tonka infusion and place into a mixing bowl with the mascarpone and caster sugar, whip until firm peaks and quenelleable consistency.

To finish the tart

With a teaspoon prepare a quenelle of Chantilly and place onto the top of the tart.
Garnish with a chocolate curl.

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