Located in the courtyard of the beautiful Catton Hall Estate, our neighbours, Seasoned Cookery School, have some of the best UK teaching chefs joining them to teach one day cookery courses throughout the year, and we are proud to have partnered with them on a few projects.
Will Torrent is one of the leading Patisserie chefs in the UK. He is Chef Consultant to Waitrose, Guittard Chocolate, and the Ambassador for Tearfund.
One of Will’s favourite recipes,which is taught on his Patisserie course at Seasoned, is the Buck’s Fizz Chocolate Tart, which we were invited to photograph.
Below is the recipe to this wonderful dessert - please enjoy, and let us know how it turned out for you!
Buck’s Fizz Tart
Ingredients for the pastry (to make one tart):
100 g butter, softened
50 g icing sugar, plus extra for dusting
a pinch of salt
1 egg, lightly beaten
175 g plain flour + extra for dusting
The zest of one orange (optional)
Ingredients for the filling
½ jar of Orange Marmalade
In pairs (using extra for chocolate truffle filling)
200 ml whipping cream
100ml Champagne or Prosecco
A large pinch of salt
500 g dark chocolate (change to mix of milk and dark)
200g dark chocolate
Popping candy or sea salt flakes
Acetate or transfer sheets
Method for the pastry
Begin by making the pastry.
Put the butter, icing sugar and salt in a large mixing bowl and cream together with an electric whisk for about 5 minutes, or until a pale cream colour.
Gradually add the eggs, whisking all the time, until fully incorporated. Gently mix in the flour, mixed spice and orange zest taking care not to overwork the dough. Bring the dough together and form a ball with your hands. Wrap in cling film/ plastic wrap, flatten into a disc and chill for at least 2 hours or until needed.
Roll out the dough to a thickness of about 2 mm on a lightly floured surface. Neatly line the tart pan with the pastry and trim off any excess from around the edges with a small, sharp knife. Prick the base with a fork and chill in the fridge for 20 minutes.
Preheat the oven to 180°C (350°F) Gas 4.
Line the pastry case with baking parchment, fill with baking beans and bake blind on a baking sheet on the middle shelf of the oven for about 20 minutes, or until pale golden.
Remove from the oven and discard the parchment and beans. Return the case to the oven and continue to cook for a further 5 minutes, or until crisp. Remove from the oven and set aside to cool.
Once tart base is cooled, cover the base with marmalade.
Method for the Filling:
Put the prosecco, cream, butter and salt in a saucepan and bring to the boil over low heat.
Pour the boiled cream into a heatproof bowl and add the chocolate. Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid. Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
Spoon the filling evenly over the marmalade layer in the tart case.
Allow to set overnight at room temperature.
To decorate temper some chocolate, sprinkle with popping candy and make chocolate shards.
Food Photographer: Tom Davies, Lead Photographer, Full Steam Pictures.
Written by: Kate Davies, Media Manager, Full Steam Pictures.