• Deano

Silky Chocolate Tart & Burnt Caramel Ice-cream

Wow-what can I say about this dessert...... This has to be once of my favorite chocolate desserts, this rich silky baked chocolate tart has a crisp sweet pastry base and is simpler served with a burnt sugar ice cream. Simplicity at its best.


Ingredients


Sweet pastry

225g Butter

200g Sugar

1g Salt

2 Eggs

225g strong

225 plain flour

50g ground almonds


Chocolate filling

1000g Cream

500g Milk

120g Sugar

700g Chocolate

4 Eggs


Burnt sugar ice cream

500g sugar

125ml water

1500ml milk

290ml double cream

175g egg yolks


Crumble

110g Butter

110g Demerara sugar

220g Plain flour



Method

Firstly make the burnt sugar ice cream, heat the milk and the cream until just about boiling, remove from the heat, and set aside. Place the water and the sugar into a pan and place over a high heat to make a caramel, be sure not to mix or shake the pan when boiling as this will crystalize the sugar. Cook the caramel until you have a very dark caramel (170c). Add the hot milk mixture and whisk well until fully combined. You may need to add back to the gentle to dissolve the caramel into the milk fully.

Place the egg yolks into a bowl and temper the warm milk mixture into the eggs by adding one label at a time until whisk constantly. Once half of the warm mix is incorporated add the egg mix back to the pan with the remaining milk. Place back over a low heat and whisk constantly until the temperature reaches 76c. It is tempting to do this over a higher heat, the lower and slower you do this the smoother your ice cream will be. While still hot whisk in the clotted cream then pass through a fine sieve. Cooldown over an ice bath then chill for at least 6 hours to age. Churn in an ice-cream churner until smooth and silky, place into an ice cream tub and leave to firm in the freezer for at least an hour.


To make the sweet pastry, preheat the oven to 180c. You will need a 23cm fluted tart case. Brush the case with melted butter or pan grease and set aside.

Cream the butter sugar and salt until light and fluffy, slowly add the eggs mixing well in between each addition. Once all of the eggs have been added, add the flour and ground almonds mixing gently until combined. Turn out onto a clean work surface and knead until fully combined. Wrap in cling film and chill for at least 1 hour. Roll out the sweet pastry to 3-5mm thick (I prefer to do this between sheets of cling film, it is easier to handle and you can reuse any trim) Line the tart case being sure to fully push into the corners, do not cut the pastry level with the case, leave a little extra to trim later. Place the tart case in the freezer until fully firm. Line the inside of the tart case with 2 layers of cling film and fill with baking beans or flour. Bake @ 180c for 15-20mins until the case starts to become golden, remove the baking beans and continue to bake until the case is a dark golden color. Remove from the oven and fully egg wash inside of the case, place back into the oven for a further minute to set the egg. Leave to cool at room temperature. Once fully cool take a fine micro-plane or grate and file down the edges and top of the case until level. Be sure not to remove the case form the tart case before baking the filling (This can make a mess of the oven)


Now for the chocolate tart filling, preheat the oven to 150c. Place the cream, milk, and sugar into a pan and place over medium heat. While this is heating, chop the chocolate and place into a large bowl. When the milk mixture starts to boil remove from the heat, pour over the chocolate, and gently whisk until silky and smooth. Leave to cool for 5mins before whisking in the eggs.

Take the baked and egg-washed tart case and place it into the oven being sure it level, pour the chocolate filling into the case while in the oven. This will help to fill the case fully to the rim. Bake @ 150c for 15-20mins. Keep checking the tart until it is just about to set, the top of the tart should have a wobble and not fully set. Remove from the oven and cool at room temperature. This tart works best being kept at room temperature. Once fully cooled, cut with a hot knife into 12 portions.


For the crumble preheat the oven to 180c & line a tray with baking paper. Place all the ingredients into a bowl and rub together between your fingers until you have an even fine crumb. Turn out onto the lined tray & bake @ 180c for 5mins remove from the oven and mix on the tray, repeat these steps until the crumble is dark and golden


To plate

Use a little melted chocolate just off center of the plate and stick a slice of the chocolate tart on top, place a spoon of crumble next to the tart and top with a decent scoop of burnt sugar ice cream. If your tart is not very shiny you can gently blow torch to get the shine back.


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