Ingredients :

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Seal shanks and put ingredients in slow cooker and simmer for 4 hours.

Combine all the ingredients together . Roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully .

Preheat the oven to 180 degrees celcius gas mark 4 .

Spread the jam into the bottom.  Spoon the treckle filling and place four to six pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart size. For the chocolate moose; bring the cream to the boil.

Pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down.

Whip the cream until soft peaks form then fold the chocolate mixture into the cream.

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

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