Chocolate Salted Caramel Tart (with peanut butter sorbet)
This has become something of a classic at the restaurant, it is so simple to look at, the flavours so familiar, but nothing can prepare you for the intensity and clarity of the flavours. Using as few ingredients as possible in each element allows the purity of the ingredients to shine through – the peanuts taste purely of peanuts, the chocolate and caramel exactly of that. Just remember that the sorbet and the tart need four to five hours to set.
This recipe is taken from Richard’s amazing new cookbook Plants Taste Better.
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