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Ingredients for a springform baking tin (24 cm): 

Chocolate tart: 
•100 g butter 
•150 g sugar 
•3 eggs 
•50 g flour 
•120 g dark chocolate couverture, melted 
•2 tablespoons cocoa powder 

Vanilla sauce: 
•250 ml milk 
•4 tablespoons sugar 
•Seeds from 1 vanilla pod 
•3 large egg yolks 
•Lemon juice for seasoning 

Chocolate cream: 
•50 g dark chocolate couverture 
 •50 g single cream 
•1 teaspoon brown sugar 

•Cocoa powder for dusting 
•100 g fresh blueberries 
• Icing sugar for sprinkling 
•Fresh mint for garnishing  
Preheat the oven to 180 °C (fan-assisted). Put the butter and sugar in a mixing bowl. Whisk until light and fluffy. Add the eggs, flour, chocolate couverture and cocoa powder and whisk for another 10 minutes. Pour the chocolate mixture into the springform baking tin, lined with baking paper, and bake in the oven for 20 minutes. Cover loosely with a tea towel and leave to cool.
To make the vanilla sauce, bring the milk, sugar and vanilla seeds to the boil. Put the yolks in a metal bowl. Stir the boiling liquid into the yolks, stirring constantly with a whisk. Place the bowl over a hot bain-marie and continue to stir until the liquid has thickened. Remove the sauce and pour into a cold bowl. Season with lemon juice and leave to cool.
Melt the dark chocolate couverture over a bain-marie. Leave to cool slightly. Beat the cream, then mix with the melted chocolate couverture and sugar and pour into a piping bag. Leave to cool.
Pour the vanilla sauce onto the plates. Cut the chocolate tart into rectangles and dust with the cocoa powder. Place on top of the sauce. Sprinkle the blueberries with icing sugar and divide among the plates. Pipe the chocolate cream decoratively onto the plates. Garnish with the fresh mint and serve.

Tip: Cover the rest of the tart and leave to infuse until the next day. Add a dash of Calvados to taste. It tastes best at room temperature. If you don’t have a piping bag, you can pour the cream into a small plastic bag instead. Simply cut out a small opening in a corner and voilà, you can use the plastic bag as a kind of piping bag.


Ingredients (serves 4): 

•1 onion 
•½ celery root (approx. 400 g) 
•2 potatoes 
•1 red chilli pepper 
•1 teaspoon ground cumin 
• 2 tablespoons butter 
•100 ml white wine 
•500 ml vegetable stock 
•Salt, freshly ground white pepper 
•200 ml single cream 
•Reduced balsamic vinegar for seasoning 
•Several shiso cress leaves  
Chop the onion. Peel and chop the celery and potatoes. Cut the chilli pepper in half and scratch the seeds out with the back of the knife. Chop finely.
Heat the cumin in a large pot until it starts to steam a little. Add the butter. Lightly braise the onions, celery and chilli for 5 minutes without colouring. Add the potatoes and deglaze with the white wine. Allow the liquid to reduce.
Once the white wine has been reduced, pour in the vegetable stock and season with salt and pepper. Cook covered for about 20 minutes until the vegetables are soft.
Add the cream and blend the soup finely. Season to taste again and divide among four NewMoon soup plates. Refine and garnish the soup with the reduced balsamic vinegar. Then sprinkle with the shiso cress and serve.
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