Sunday, 6 December 2009

Chocolate Tart with Whisky Ice Cream

For the pastry

210g plain flour
120g cold unsalted butter
50g icing sugar
2 egg yolks
1 whole egg
1 tbsp cold water

For the filling

300g butter
200g dark chocolate
3 whole eggs
3 egg yolks
100g caster sugar

For the ice cream

550ml milk
7 egg yolks
150g caster sugar
75ml whisky
150ml double cream

1. Put the flour into a food processor and add the cold butter. Mix until it resembles breadcrumbs and then add the sugar. Pulse and then add the egg-yolk and water.

2. Remove the mixture. Bring it together into a smooth pastry, being careful not to overwork it. Wrap it in cling-film and refrigerate for an hour.

3. Next take a 25cm flan ring, roll out the pastry quite finely and carefully line the ring, trimming off the edges. Place in the fridge for 30 minutes.

4. Prick the base of the pastry all over, then line with tin-foil and fill with beans or rice and cook for 15 minutes, then remove the beans/rice and cook for a further 5 minutes. The pastry should be light golden brown in colour.

5. To Make the Filling, melt the butter and chocolate in a bain-marie. Whisk the egg-yolks, whole egg and the sugar. Now fold the chocolate mix into the egg mixture and place into the pastry case.

6. Cook in the oven for approximately 20 minutes. Check the tart as it may need a little longer. Remove from the oven and let it rest for 30 minutes.

7. To Make the Ice-cream: Whisk the sugar and eggs in a bowl. In a saucepan add the milk and bring to the boil. Pour the milk over the egg mixture.

8. Now place the mixture into a clean saucepan and heat to make a custard. Remove and allow to cool. Add the whisky and cream. It is now ready to put into an ice-cream machine.

9. Serve the hot chocolate tart with the whisky ice-cream and a sprig of mint.

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