February is definitely a month to eat through. After the detoxing of January it’s time to wage war on the cold and enjoy some comforting dishes. The team at Historic Sussex Hotels have sent us this delicious seasonal recipe – perfect if you are looking for an impressive finish to a Valentine’s Day menu!
- 9oz flour
- 4oz soft butter
- 4 oz icing sugar
- 3/4 tsp salt
- 1 egg
Mix together the butter, salt and egg, add the icing sugar then add the flour. Mix to a dough then refrigerate.
Ingredients: Sauce Anglaise
- 10floz double cream
- 10floz milk
- 4 egg yolks
- 4 oz castor sugar
- 1 vanilla pod
Whisk the egg and sugar together until light. Boil together the milk, cream and vanilla, then gradually pour onto the egg mix whisking continuously. Return the mix to a pan then cook until it thickens stirring continuously, pass through a sieve.
Ingredients: Chocolate filling
- 225g dark chocolate
- 150g butter
- 3 eggs
- 3 egg yolks
- 40g sugar
Melt together the chocolate and butter in a bowl over warm water. Whisk together the eggs and sugar until thick. Fold the egg mix into the melted chocolate mix.
To make the dish
Line and bake blind some individual tart moulds with the pastry. Fill the cases to the top with chocolate filling. Bake in the oven at 180c for eight minutes and when cooked dust with cocoa.
Put a pool of Sauce Anglaise in the centre of the plate. Place the tart on this then a scoop of your favourite sorbet on the tart, sprinkle over some toasted flaked almonds and dust with icing sugar, and a sprig of mint. Serve immediately.
Executive Chef: Martin Haddon
Head Chef: Russell Williams
The Restaurant: Tapestry Restaurant at Bailiffscourt Hotel
Climping, West Sussex, BN17 5RW | www.hshotels.co.uk | 01903 723511
This perfectly preserved medieval house, set in 35 acres of private pastureland is home to the Tapestry Restaurant where Head Chef Russell Williams and his team serve award winning cuisine in a truly unique setting.
The Member Club Offer: Member dines complimentary when dining with one or more guests when having lunch all week and dinner Sunday to Friday. Click here for more details.