cooco logo
Search icon
Notification icon
Chocolate crémeux cornflake tart

Chocolate crémeux cornflake tart

By Ethan Ratanakosin
20’ Prep time
20’ Cook time
40’ Total time
449 Calories
12 Serving

Summary

Inspired by that oh-so-nostalgic childhood favourite, syrupy cornflake cakes, this is given a grown-up twist with a rich, silky, dark-chocolate filling. it’s an absolute winner of a pudding.
Ethan Ratanakosin 0 Followers

Step by Step

Check circle icon

Step 1

For the cornflake base, put the roughly chopped chocolate, butter and syrup in a heatproof bowl. Set it over a pan of barely simmering water, stirring occasionally, until melted (don’t let the water touch the base of the bowl). Meanwhile, grease a 22cm loose-bottomed round tart tin with vegetable oil and line the base with baking parchment. Remove the melted chocolate from the heat, then tip in the cornflakes and gently fold together until well coated. Tip into the tin and push into the base and sides to form a tart case (use a glass or cup measure to help), making sure there are no gaps. Chill for at least 1 hour until set.
Check circle icon

Step 2

For the crémeux, tip the finely chopped chocolate into a heatproof bowl; set aside. In another heatproof bowl, use a balloon whisk to whisk together the sugar, egg yolks, vanilla bean paste and salt until combined. In a small pan, bring the milk and cream to a gentle simmer, then pour this over the egg mixture, whisking constantly until smooth.
Check circle icon

Step 3

Pour the mixture into a clean pan and set over a medium heat, stirring constantly for 5-8 minutes until it forms a custard; it should be thick enough to coat the back of a spoon. Strain the custard through a sieve over the chocolate (the chocolate should be covered). Allow it to stand for 1 minute, then gently use a whisk to fold the mixture together until smooth and glossy. Pour into the tart case, then chill for at least 2 hours.
Check circle icon

Step 4

When almost ready to serve, take the tart out of the fridge and allow to stand at room temperature for 20-30 minutes. Release the tart from the tin (use a small, sharp knife to loosen around the edges of the tart if necessary) and serve with a dollop of crème fraîche, if liked.

Ingredient

  • Double cream
    Double cream
    200 mls
  • Unsalted butter
    Unsalted butter
    100 grams
  • Caster sugar
    Caster sugar
    100 grams
  • Vanilla bean paste
    Vanilla bean paste
    1 tsp
  • Whole milk
    Whole milk
    100 mls
  • Fine sea salt
    Fine sea salt
    0.25 tsp
  • Dark chocolate
    Dark chocolate
    200 grams
  • Waitrose british blacktail free range eggs large
    Waitrose british blacktail free range eggs large
    3
  • Golden syrup
    Golden syrup
    5 tbsp
  • Essential corn flakes
    Essential corn flakes
    100 grams
User Avatar Cooco Assistant

Press Start button to talk to assistant