The Dessert - Jef Versele in London

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In May, St Stefanus Master Brewer Jef Versele hosted a workshop in London where the attendees were treated to a three course meal at Boyd’s Brasserie. After a delicious starter and main course came the grand finale, paired perfectly with a wonderful glass of St. Stefanus Grand Cru. Try it for yourself with the recipe below. 

Chocolate Tart & Blackcurrant Sorbet


For the pastry

- 250g/9oz plain flour, plus extra for dusting
- pinch salt
- 125g/4½oz cold butter
- 3 free-range egg yolks
- 125g/4½oz caster sugar

For the filling

- 400ml/14fl oz double cream
- few drops vanilla extract
- 100g/3½oz caster sugar
- 400g/14oz dark chocolate, approx 70 per cent cocoa solids
- 50g/2oz butter

For the sorbet

- 200g golden caster sugar
- 200ml boiling water
- 750g blackcurrants
- 20g pack fresh mint, plus some small sprigs, to serve
- 1 tbsp liquid glucose
- juice of 2 lemons


- Preheat the oven to 200C/400F/Gas 6.
- For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolks and sugar and pulse to create dough. Add a splash of ice cold water if the pastry is too dry. 
- Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes.
- Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down.
- Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned.
- For the filling bring the cream, vanilla extract and sugar slowly to the boil in a pan.
- Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
- Pour the chocolate mixture into the tart case and leave to cool, then place in the fridge to set for two hours.
- For the sorbet make a syrup by stirring the sugar with the boiling water until dissolved, then steep the mint sprigs in it until cool, about 15 mins. Discard the mint.
- Cook the blackcurrants in the syrup with the glucose for about 5 mins until the fruit is soft. Whizz in a food processor, then strain into a bowl through a sieve. Stir in the lemon juice and cool.
- Freeze in an ice-cream machine according to manufacturer's instructions until it becomes a thick slush, then scoop into a freezer container and freeze. Before serving, allow to thaw and soften for about 10 mins.
- To serve, cut the tart into wedges and add a scoop of blackcurrant sorbet. Dress with a spring of mint.

We hope you’ve enjoyed our series of delicious food-pairing recipes. We’d love to hear about the meals you’ve prepared and if you have any other recipes you think would pair well with our beer.

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