The elements of this chocolate tart recipe have been tweaked just enough to take it from ordinary to extraordinary. The rich dark chocolate filling is encased in pistachio shortcrust pastry, while the ice-cream on the side is flavoured with orange and cardamom. Save this dessert for a special occasion.
- 8 egg yolks
- 110 g (½ cup) caster sugar
- 500 ml (2 cups) thickened cream
- 185 ml (¾ cup) milk
- 180 g 70% cocoa chocolate, 180 g chopped and 50 g melted (see Note)
- icing sugar, to caramelise
- raspberries, to serve
- 100 g shelled pistachios
- 110 g (½ cup) caster sugar
- 200 g (1⅓ cups) plain flour
- ½ tsp ground cinnamon
- 150 g cold unsalted butter, chopped
- 1 egg
- ¼ tsp vanilla extract
Orange and cardamom ice-cream
- 5 egg yolks
- 110 g (¾ cup) caster sugar
- 250 ml (1 cup) pouring cream
- 125 ml (½ cup) milk
- 2 oranges, rind grated
- ½ tsp ground cardamom
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour 30 minutes
To make pastry, process pistachios in a food processor until finely ground. Add sugar, flour, cinnamon and a pinch of salt. Add butter and process until mixture resembles breadcrumbs. Add egg and vanilla, and process until mixture forms a dough. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
Meanwhile, to make ice-cream, whisk together egg yolks and sugar until combined. Bring the cream, milk, rind and cardamom to the boil over medium heat. Slowly whisk cream into egg mixture until combined. Return mixture to the pan over low heat and stir continuously with a wooden spoon for 4 minutes or until the mixture is thick enough to coat the back of the spoon. Strain into a bowl, place over a bowl of ice and stir until cool. Churn in an ice-cream maker until frozen. Keep in the freezer until needed.
Roll pastry between two sheets of baking paper until large enough to line a 28 cm x 2.5 cm-deep fluted, loose-based tart pan. Refrigerate for 10 minutes. Press pastry into the pan and refrigerate for 20 minutes.
Preheat oven to 180°C. Cover pastry with baking paper and top with baking weights or rice. Bake for 15 minutes. Remove weights and paper, and bake for a further 10 minutes or until pastry is dry and golden. Set aside.
Reduce oven to 120°C. Whisk egg yolks and sugar until combined. Bring cream, milk and chopped 70% cocoa chocolate to the boil. Stir into egg mixture. Place tart shell on a baking tray. Strain egg mixture into tart shell and bake for 50 minutes or until set. Cool, then transfer to fridge to cool completely.
Cut tart into slices, sprinkle with icing sugar and using a kitchen blow torch, caramelise the top. Top with raspberries, chocolate curls (see Note) and serve with orange and cardamom ice-cream.
• To melt chocolate, place chopped chocolate in a glass or stainless-steel bowl and place over a pan of simmering water (don’t let bowl touch water) and stir occasionally until smooth. For small quantities, turn off the heat; the residual heat will melt the chocolate.
• To make chocolate curls, spread melted dark chocolate over the back of an oven tray. Freeze for 10 minutes. Run a metal pastry scraper against chocolate so it curls up on itself. Place in a container and return to freezer to set.