Recipe Of The Week: The Aldwark Arms Chocolate Tart

Along with our friends at Relish Publications, we're turning you all into home gastronomes with some of the most mouth-watering recipes from the region's finest restaurants.

This week, it's a belter: a valronha chocolate tart with popcorn and peanut ice cream with salted caramel, from the Aldwark Arms. Confidential reviewed the place a few weeks back - you can read that here.

In the meantime, here's one of the best-looking puddings around for you to try yourself.

Ingredients:

Sweet pastry                                                                                                             
250g plain flour                                                                     
125g cold diced butter
50g caster sugar
 1 egg 

The filling

250g Dark Valrhona chocolate
25g glucose
175ml cream

Peanut and popcorn ice cream

100g sugar
100g pasteurised egg yolks
250ml milk
250ml cream
75g peanut butter
50g caramelised popcorn

For the salted caramel

1 tin of cooked carnation caramel
100ml boiling water
15g smoked Maldon sea salt

The method:

For the salted caramel

Add the salt to the boiling water until dissolved and mix with the tin of carnation caramel.

For the pastry

Rub the butter into the flour, add the sugar and bind with the eggs to make the pastry, rest the pastry and then line a tart case and blind bake.

For the tart filling

Boil the cream and glucose, add the chocolate, pour into the cold tart case and set in the fridge.

For the ice cream

Boil the milk, popcorn and peanut butter, whisk together the eggs and sugar then add the cream. Cook the mix in a double boiler until it reaches 85C, then chill and churn in an ice cream machine.

To serve

Cut the tart into four portions, serve with the salted caramel and ice cream on the side and decorate with some pieces of caramel popcorn.