Chocolate & Whisky Tart

Cornflake Base 
30cm Tart case
200g Cornflakes
150g White chocolate
50g Tahini

Chocolate Tart Filling
560g Dark chocolate 55%
500g Cream
40g Glucose
80mL Starward Two-Fold
110g Unsalted butter

Cornflake Base

1. Place cornflakes in a mixing bowl, break up the cornflake by using your hands
2. Put the white chocolate in a stainless steel mixing bowl, place on top of a pan of boiling water (bain marie) turn the heat off and let the white chocolate melt for about 5 minutes
3. Scoop the white chocolate out of the bowl and put in with the cornflakes and also add the tahini. Mix all together
4. Take the base out of the tart case and place on the bench, place the cornflake mix towards the center of the tart case (don’t put the whole amount of cornflake mix down, leave about 3 heaped tablespoons on the side)
5. Place a sheet of greaseproof paper on top of cornflake mix and use a rolling pin to gently roll a nice leveled tart base (take your time doing it, don’t rush this step)
6. Gently pick the tart base up from the bench and clean the sides up with your fingers, put the tart base back in the tart shell and set in the fridge for a minimum of 30 minutes

Chocolate Tart Filling

1. Place cream and glucose in a saucepan, put on the stove and bring up to the boil and take straight off the stove
2. Add chocolate, let it sit in the cream mix for about two minutes, then gently stir until its evenly mixed together
3. Add whisky to chocolate mix and stir through
4. Add butter and stir until all butter has emulsified through the mix
5. Take tart shell out of the fridge and pour the chocolate mix inside, put back in the fridge and allow to set for a minimum of 2 hours