1 week ago
3
Prep time: 1 hour and 15 minutes, plus resting and setting time
Cook time: 45 minutes
Serves 8.
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Ingredients
Raspberries, to serve
Mint leaves and dust with sifted cocoa powder, to decorate
Mint ice cream
500ml milk
500ml thickened cream
1 large bunch mint leaves, washed
6 egg yolks
100g caster sugar
Chocolate pastry
150g plain flour
60g icing sugar mixture
30g almond meal
30g cocoa powder
125g cold butter, chopped
1 egg yolk
Chocolate filling
4 egg yolks
1 tbs custard powder
2 1/2 tbs brown sugar
200g dark chocolate, chopped
300ml thickened cream
250ml milk
1/4 tsp salt
Macerated raspberries
2 x 125g punnets raspberries
1 tbs icing sugar
1 tbs orange flavoured liqueur
Method
1. To make ice-cream, stir milk and cream in a large saucepan over medium heat until hot. Remove from heat and add mint. Set aside for 1 hour to cool and infuse. Strain back into saucepan and discard mint. Place over low heat and heat until hot. Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturer’s instructions.
2. To make pastry, place flour, icing sugar, almond meal and cocoa powder in a food processor. Pulse to combine. Add butter and process to form crumbs. Add the egg yolk and process until dough just comes together.
3. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc.Wrap dough in cling film and refrigerate for 30 minutes.
4. Pre heat oven to 200C.
5. Roll pastry on a lightly floured until 4mm thick. Use to line base and side of a 23cm round, fluted tart tin with removable base. Refrigerate for 15 minutes. Place the tart tin on an oven tray. Line tart shell with baking paper and fill with baking beads. Blind bake for 10 minutes. Remove the beads and bake for a further 5 minutes or until pastry is just cooked through. Reduce oven temperature to 160C.
6. To make filling, place the egg yolks, custard powder and caster sugar in a saucepan. Whisk to combine. Add the chocolate, cream and milk. Whisk over low heat until mixture is smooth and combined. Pour into tart shell.
7. Bake for 20 minutes or until filling is just set. Cool to room temperature. Refrigerate until firm and set.
8. Serve chocolate tart with mint ice cream and raspberries. Decorate with mint leaves and dust with sifted cocoa powder.
English (US) ·