Gastronomixs

Caramel tart, white chocolate cream, and coffee biscuit

Guest chef Danni Barry is one of the few female chefs from Northern-Ireland to receive a Michelin star. Her first job was as a dishwasher in a restaurant where she would later be allowed to help with the cooking. She chose to follow a chef’s training programme and learned the ins and outs of the profession in Michael Deane’s restaurant* under the guidance of chef Derek Creagh. After four years, Barry decided to leave Michael Deane to work in Sydney, Australia. From there she found a job working as a chef for a family on a ship and travelled from Southeast Asia to South Africa and New Zealand. However, she felt lonely on board of the ship and missed the company of colleagues in the kitchen. This is when she sought out Simon Rogan in the two-Michelin-star restaurant L’Enclume where she quickly became the chef at the sister restaurant. Michael Deane crossed her path again a few years later when he opened a new restaurant and asked her to be its chef. Since 2015, Barry earned a Michelin star for Deanes EIPIC three years in a row. In 2017, she opened her own restaurant in Ireland called Clenaghans Restaurant, where she is currently working. Danni Barry shared three compositions with us! 

Danni about this dish: “One of my favourite desserts. We make it daily to make sure the pastry is crisp and buttery and the caramel filling is smooth. The combination of sweet and bitter flavours is a great way to end a meal.”

Creation by Danni Barry, Clenaghans Restaurant, Craigavon, United Kingdom.

Serves 4.

Caramel tart, white chocolate cream, and coffee biscuit

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Ingredients

250

g

butter

130

g

caster sugar

1

 

vanilla pod

1

 

orange, zest

2

 

eggs

500

g

plain flour

 

 

chocolate, white

6

 

egg yolks

60

g

caster sugar

285

ml

double cream

500

ml

double cream

200

g

white chocolate

70

g

butter

2

 

egg whites

100

g

dark soft brown sugar

1

tbsp

good instant coffee

65

g

flour

 

 

salt

View this component

 

 

icing sugar

1

tsp

coffee, ground

Preparation method: tart crust
  • Cream the butter, sugar, vanilla, and orange zest together, add the eggs, and quickly incorporate the flour. 
  • Roll into a sausage and chill for 20 minutes.
  • Line an 18-centimetre pastry case with the pastry, line with cling film and baking beans, and blind bake in an oven at 160°C for eighteen minutes. Remove the beans and cook for another twelve minutes.
  • Melt some white chocolate and paint the inside of the pastry case to prevent any leaks. 
Preparation method: caramel tart filling
  • Caramelise the sugar in a pan until it becomes an amber colour. Pour in the cream and allow to boil.
  • Once all the caramel has mixed into the cream, pour the mixture onto the egg yolks.
  • Allow to rest for ten minutes and then carefully fill the pastry case and bake at 130°C for 25 minutes. It should have a slight wobble when ready.
  • Allow to set fully before cutting.
Preparation method: white chocolate cream
  • Heat the cream to just over 85°C but don’t boil.
  • Whisk in the chocolate and allow to cool completely.
  • Whisk to the desired consistency.
Preparation method: coffee biscuit
  • Mix all the ingredients together to make a paste.
  • Spread thinly on a silicon mat.
  • Bake at 170°C for ten to twelve minutes.
Finishing and presentation:
  • Slice the caramel tart, and place on a plate.
  • Whip the white chocolate cream until stiff peaks form.
  • Use a hot spoon to quenelle some cream.
  • Break the brown butter biscuits into shards, 3/4 per dish and dust with icing sugar mixed with a teaspoon of ground coffee and arrange on top of the tart.

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