Page 50 - MENU Magazine - Nov/Dec 2017

Warm Lindt
chocolate
tart
WITH COCOA NIBS, FLEUR DE SEL AND RASPBERRY SORBET
FROM EXECUTIVE CHEF ROBERT MILLS, FAIRMONT ROYAL YORK
Chocolate Pâte Sablé
150g Butter 200g
Flour
Cocoa powder Vanilla
75g 1
1. 2. 3.
Icing sugar 30g Egg +
Cream butter and icing sugar until smooth. Addvanillaandeggandcombine. Siftin ourandcocoapowderandformadough
Warm Chocolate Tart Filling Batter
125g Cream 200g Chocolate 100g Butter
2 Egg yolks 50g Sugar pinch Salt
20g Cocoa nibs
2
Eggs
1. Simmer cream and butter in a pot, then add the chocolate and remove from heat.
2. Whisktogetherinabowltheeggs,yolks,sugarandsalt.
3. Slowlypourthechocolateintotheeggmixtureandwhisk to combine.
4. Pourintounbakedchocolatesableshells, nishwithcocoa nibs and eur de sel. Chill.
5. Baketoorderfor10-12minutesat350F.
Raspberry Sorbet
1L 1
1. 2.
50 MENU
NOVEMBER / DECEMBER 2017
Frozen raspberry 50g Sugar
puree
Egg whites
50mL Water
Make a simple syrup with the sugar and water and
beat into the egg white. Foldthisintothepureeandfreeze.