Molten Chocolate Tart with Oatmeal Crumble and Cranachan Cream
Luke created this dish for Masterchef UK Professionals Season 18. Inspired by Gary Maclean's skills test challenge, this molten chocolate tart features a dark glossy exterior concealing a flowing molten centre, topped with a coconut-enriched oatmeal crumble that Marcus Wareing praised for cutting through the chocolate's richness. The cranachan cream weaves traditional Scottish elements of whisky, heather honey, and crushed raspberries into a cooling accompaniment that Gary Maclean said delivered all the cranachan elements together beautifully.
- Time: 45 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE OATMEAL CRUMBLE
- Preheat oven to 350°F . Line a small baking sheet with parchment paper
- In a bowl, toss together rolled oats, chopped hazelnuts, brown sugar, melted coc
- Spread the mixture in a thin, even layer on the prepared baking sheet. Bake for
- Remove from oven and let cool completely on the tray. The crumble will crisp fur
- Increase oven temperature to 425°F for the tarts
- PREPARE THE TART MOULDS
- Generously butter four 4-oz ramekins or dariole moulds. Dust with cocoa powder,
- MAKE THE MOLTEN CHOCOLATE BATTER
- SET UP A BAIN-MARIE: Place a heatproof bowl over a saucepan of gently simmering
- WHISK THE EGGS: In a separate bowl, whisk together whole eggs, egg yolks, and su
- COMBINE: Pour the melted chocolate-butter mixture into the egg mixture, add vani
- ADD FLOUR: Sift in the flour and salt, then fold until just incorporated. Do not
- FILL THE MOULDS: Divide the batter evenly among the prepared moulds, filling the
- BAKE THE TARTS
- Place the baking sheet with filled moulds in the preheated 425°F oven. Bake for
- Do not overbake. It is far better to pull them 30 seconds early than 30 seconds
- Remove from oven and let stand for exactly 60 seconds. Run a small knife around
- MAKE THE CRANACHAN CREAM
- CRUSH THE RASPBERRIES: Set aside 4–6 of the best-looking raspberries for garnish
- WHIP THE CREAM: In a chilled bowl, whip the cold heavy cream to soft peaks — the
- FOLD IN THE CRANACHAN ELEMENTS: Drizzle in the whisky and honey, then fold gentl
- Keep the cranachan cream cold until plating
- PLATE AND SERVE
- Assemble immediately after unmoulding. Place each warm inverted tart slightly of
- Garnish with reserved fresh raspberries, a light drizzle of heather honey, and t
- Serve immediately. The molten centre gives approximately 2–3 minutes of flowing