French Style Chocolate Tart & Salted Caramel Ice Cream
Dark Chocolate (56% Cocoa Solids), Finely Chopped – 450 grams
Pouring Cream – 270 ml
Milk – 120 ml
Eggs (50gm Each), Lightly Beaten – 3 small
For Dusting: Dutch-Process Cocoa
To Serve: Vanilla Ice-Cream
Softened Butter – 150 grams
Caster Sugar – 100 grams
(1⅔ Cups) Plain Flour – 250 grams
Almond Powder – 25 grams
Egg Yolk -2
Lemon Juice – ½
Vanilla Bean – ½ of the seeds
- For sweet pastry, beat butter and sugar in an electric mixer, add flour and almond meal and stir to combine.
- Add egg yolk, lemon juice, vanilla seeds and 1 tbsp iced water and stir to combine.
- Pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick. Line a 24cm-diameter fluted tart tin, trim edges and refrigerate to rest (30 minutes).
- Meanwhile, preheat oven to 180C, add baking paper/parchment and pie weights (or use dry beans) to the base of the pie.
- Blind bake tart until edges are golden (10-12 minutes), remove paper and weights, bake until the base is golden-brown (7-8 minutes) and set aside.
- Meanwhile, place chocolate in a bowl, set aside. Bring cream and milk to the simmer in a saucepan over medium heat, add to chocolate, stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir in beaten egg.
- Reduce oven to 130C. Pour chocolate mixture into tart and bake until just set with a slight wobble in centre (30-35 minutes). Set aside to cool, dust with cocoa and serve at room temperature with ice-cream.
Can be served with salted caramel ice cream
Salted Caramel Ice Cream
Sugar – 1 3/4 cup
Water – 1/2 cup
Heavy Cream, Hot – 1 cup
Butter – 2 tbsp
Sea Salt – 2 tbsp
Heavy Cream, Chilled – 2 cups
Whole Milk – 1 ½ cups
Vanilla – ½ tbsp
- Place the sugar and water in a saucepan, stirring to dissolve the sugar.
- Heat on high and bring to a boil.
- Using a basting brush dipped in water, brush the sides of the pan down to dissolve any sugar crystals that form.
- Continue cooking until the sugar starts to turn a deep amber. As soon as it reaches this point, immediately remove it from the heat or it will burn.
- Wearing oven mits on your hands, slowly pour the hot heavy cream into the caramel and whisk it in. The mixture will bubble severely but will calm down as you continue mixing. Add the butter to the mixture and mix in until it is melted and fully incorporated.
- Add kosher salt to the caramel, little by little, tasting, until desired saltiness is achieved.
- Pour half of the caramel into an airtight container and set out at room temperature to cool.
- In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla.
- Refrigerate until cold.
- Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions.
- When the ice cream is fully frozen, pour the room temperature caramel into the ice cream and let it swirl through the mixture.
- Scoop into a container and freeze until firm