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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.
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