MKR episode 23 recipe: Ruby Chocolate Tart with Strawberry Ice Cream

Prep time: 1 hour and 30 minutes, plus resting and churning

Cook time: 40 minutes

Serves 8-10.

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Ingredients

Sifted icing sugar, to dust

Crushed pistachios and freeze dried strawberries, to decorate

Ice cream

1kg strawberries, hulled, halved

2 tbs icing sugar

600ml thickened cream

395g can sweetened condensed milk

2 tsp lemon juice

Pastry

225g plain flour

55g caster sugar

Pinch salt

125g cold unsalted butter, cubed

1 egg yolk

2 tsp iced water

Filling

300ml thickened cream

300g ruby chocolate, chopped

2 eggs, lightly beaten

Ganache topping

200ml thickened cream

200g ruby chocolate, chopped

Method

1. To make ice cream, process strawberries and sugar to form a smooth puree. Add remaining ingredients. Transfer to an ice cream machine. Churn according to manufacturer’s instructions.

2. To make pastry for tart, place flour, sugar and salt into a processor. Pulse to combine. Add butter and process to form fine crumbs. Add egg yolk and water and pulse until a dough just comes together.

3. Shape pastry into a large disc and cover with plastic wrap. Refrigerate for 30 minutes.

4. Preheat oven to 180C. Grease a 12cm x 34cm fluted tart tin with removable base.

5. Roll out pastry between two sheets of baking paper and use to line base and side of prepared tin. Prick base all over with a fork and refrigerate for 30 minutes.

6. Line tart shell with baking paper and fill with baking beads. Place on an oven tray.

7. Bake for 10 minutes then remove the baking beads and paper. Bake for a further 10 minutes. Cool completely.

8. Reduce oven to 140C.

9. To make filling, bring cream to a simmer in a small saucepan. Remove from heat and add chocolate. Stand 5 minutes then stir until smooth and combined. Stir in eggs. Pour into tart shell.

10. Bake for about 30 minutes or until just set. Cool to room temperature. Refrigerate for several hours or overnight.

11. To make ganache topping, bring cream to a simmer in a small saucepan. Remove from heat and add chocolate. Stand 5 minutes then stir until smooth and combined. Refrigerate until cold and thick. Transfer to a piping bag fitted with a star nozzle. Pipe ganache onto tart. Cut into slices.

12. Serve tart with ice cream. Dust with sifted icing sugar. Sprinkle with crushed pistachios and freeze dried strawberries.