Trim the foie gras – you will need about 25g (1 oz) to flavour the butter, then cut the rest into four even-sized slices. Place the foie gras trimmings in a bowl with the butter and half the truffle shavings. Mix until well combined, then make into a cylinder shape that is about 5cm long before rolling in the remaining truffle shavings.
Pour into the cooled tart shell and allow to bake at a 60 °F oven for 60 minutes. Sprinkle with Maldon sea salt and drizzle with shaved chocolate or cocoa, serve at room temperature without even placing in the fridge, whipped cream or Vanilla ice cream is a great compliment.
Angus cattle have the natural ability to produce high quality marbled beef which gives the beef its great taste because of tiny white flecks of intra-muscular marbling found inside the meat. Most other breeds produce external fat around and outside the muscle.
Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool. In a mixing bowl, add plum tomato wedges, red cherry tomato, yellow cherry tomato, salt & pepper and balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.
