marco pierre white’s chocolate tart
Marco Pierre White and Sir Michael Caine’s business partnership revolved around The Canteen, a high-profile restaurant in Chelsea during the 1990s. Initially, their collaboration appeared to be a strong meeting of minds—Caine, the legendary actor, bringing his celebrity status and business interests, while White, the volatile yet brilliant chef, provided the culinary expertise.
The restaurant, which was meant to offer refined yet approachable dining, was well-received, and one of its signature dishes was a chocolate tart that epitomised White’s commitment to classic technique and indulgence. However, while the tart remains an iconic element of The Canteen’s legacy, it was not the cause of the eventual falling-out between White and Caine.
The real issue appears to have stemmed from differing business philosophies and priorities. White, known for his uncompromising standards and intense dedication to the craft, was primarily focused on the food and the restaurant’s reputation. In contrast, Caine, though a passionate foodie, was also a businessman with a keen eye on the financials and long-term viability. As tensions mounted over how the restaurant should be run—possibly exacerbated by White’s notoriously fiery temperament—the partnership unravelled.
Ultimately, their disagreement led to White stepping away from the venture, and their relationship soured as a result. While the chocolate tart remains a nostalgic reminder of The Canteen’s heyday, it is merely a culinary artifact of that era rather than the focal point of their dispute.
As a tribute to this tumultuous relationship, I’ve made this chocolate tart from Canteen Cuisine, a fairly rare book from their time together.
marco pierre white's chocolate tart
Ingredients
For the pastry:
- 175 g butter
- 75 g icing sugar
- 25 ml cold water
- 250 g plain flour
For the filling:
- 250 g Valhrona Equatorial chocolate broken into pieces
- 2 eggs
- 100 ml milk
- 175 ml double cream
- more chocolate and icing sugar to garnish
Instructions
For the pastry:
- If possible use a stand mixer. Cream together the butter and sugar until soft. While the machine is running slowly add the yolks and increase the speed until well combined.
- While still running, add the water, followed by the flour. Mix for 3 more minutes so it is thoroughly combined.
- Wrap in cling film and rest in the fridge for at least 1 hour before using.
For the filling:
- Preheat the oven to 180°C.
- Roll out your pastry to line a 20cm tin with removable base. Allow the pastry to overhang and line with paper and baking beans. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 15 minutes.
- Melt the chocolate gently in a bowl in a microwave. Whisk the eggs together in a large bowl.
- Bring the milk and cream to the boil in a pan, then pour over the eggs, whisking constantly.
- Pass this mix through a sieve on to the chocolate and mix really well. It will look like it's not doing much then suddenly bind. Pour this into the blind baked pastry case.
- Put the tart into the oven, and immediately turn the oven off. Leave the tart in the oven for 45 minutes, and then cool on a rack for another hour. Trim the excess pastry.
- For best results, refrigerate overnight then allow to come back to room temperature before decorating with shaved chocolate and icing sugar, and slicing into ten wedges.