Cacao, Peanut Butter & Banana Breakfast Smoothie

CHOCOLATE & CHAMPAGNE TART

PREPARATION TIME: 50-65 MINUTES, PLUS SETTING | COOKING TIME: 25 MINUTES | SERVES 10

INGREDIENTS METHOD

FOR THE CHOCOLATE SABLÉ PASTRY 185g plain flour 80g icing sugar 50g cornflour 25g cocoa powder 1g salt ½ a vanilla pod, seeds scraped out 130g unsalted butter, at room temperature 1 large egg FOR THE CHOCOLATE SABLÉ PASTRY

FOR THE CHAMPAGNE GANACHE 100g champagne 25g water 10g cocoa powder, plus extra to dust 5 drops of rosewater 115g whipping cream 3 egg yolks 35g caster sugar 170g dark chocolate, roughly chopped Pulse the flour, icing sugar, cornflour, cocoa, and salt in a food processor until combined. Add the vanilla seeds and butter, pulse again until the texture is like coarse sand, then add the egg and pulse until the mixture only just forms a dough. Form the pastry into a disc and wrap in cling film. Chill in the fridge for 45 minutes, along with a 22cm shallow tart ring greased with butter and placed on a baking tray lined with non-stick paper. Preheat the oven to 170°c/150°c fan/Gas Mark 3 and lightly flour your work top. Quickly roll out the chilled pastry to the thickness of a £1 coin, about 2cm wider than your tart ring. Lay it inside the tart ring and gently coax into the edges, taking care not to stretch the pastry as this will cause it to shrink when cooking. Trim off the excess with a sharp knife and chill for 10 minutes. Prick the pastry base with a fork and line with baking paper. Fill the tart tin with baking beans or dry rice and bake in the preheated oven for 15 minutes, then uncover the pastry and bake for 5 more minutes. Leave to cool.

FOR THE CHAMPAGNE GANACHE

TO SERVE Dried rose petals, to garnish 1 tin of peaches in syrup, drained Fresh peach slices Chantilly cream Whisk 25g of champagne with water, cocoa powder and rosewater to a smooth paste. Combine this paste with the remaining champagne and cream, then add to a small pan and simmer. Meanwhile, whisk the egg yolks with the sugar in a medium bowl. Pour half of the hot champagne cream over the yolks, whisking until combined. Pour this mixture back into your pan and set over a low heat. Cook while whisking continuously until the custard coats the back of a spoon. Put the chopped chocolate in a heatproof bowl and strain the custard through a sieve over the chocolate. Leave for 45 seconds, then, beginning in the centre of the bowl, whisk until smooth. Pour the filling into your baked tart case and pop into the fridge to set for at least 4 hours or overnight.

TO SERVE Dust the tart with cocoa powder and scatter over the dried rose petals. Blend the tinned peaches until smooth. Serve the peach purée with the tart, alongside fresh peaches and Chantilly cream. “Apply the advice you give to others to yourself. Never feel guilty for taking time out to look after your mental health: it is really, really important. Personally, I meditate every day, I do rapid tapping (a psycho-sensory therapy technique) and I have a dog, so I get outside in nature a lot. I also love cooking with my daughters, and I love having friends and family round to share a meal and this is really important to me.

KAREN HOWES (@KAREN_J_HOWES)