by Jan-Hendrik van der Westhuizen


Serves 6


For the Filling


  • 200 ml cream
  • 4 tablespoons whole milk
  • 200g dark chocolate 60-70% cocoa, chopped into small pieces
  • 1 large egg
  • Unsweetened cocoa powder for dusting


  1. In a small saucepan heat the cream and milk and bring to a boil. Remove the saucepan from the heat and add the chopped chocolate and stir until the chocolate is completely melted. Allow to cool slightly.
  2. Beat the egg in a bowl and once the chocolate mixture is cooled down whisk the egg and chocolate together. Pour this chocolate filling into the pre-cooked pastry case and smooth the top with a spatula. Bake for 15-20 minutes at 150 degrees Celsius.
  3. Allow the tart to cool and eat warm or at room temperature with a scoop of Hazelnut and rosemary ice cream.  Do not refrigerate the tart.


For the Pastry


  • 160 g butter, room temperature, cut into small pieces
  • 1 vanilla bean, split in half seeds removed
  • 200g sifted plain flour
  • 40g fine ground almonds
  • Salt
  • 120g Icing sugar
  • 2 egg yolks


  1. Mix the flour with 40g of the sugar and all the almond flour.
  2. Make a well in the middle of the flour and add the butter, pinch of salt, the rest of the sugar and the vanilla seeds.
  3. Add 4 tablespoons of water and the egg yolks and mix the centre ingredients together but don’t over work them.
  4. Add some flour and mix everything together then add the rest of the flour.
  5. Mix the dough until there is no more traces of the white flour.
  6. Form the dough into a ball and refrigerate for at least 30 minutes.
  7. Roll out the dough with a rolling pin and use flour to make sure the dough does not stick to the working surface.


For the hazelnut & rosemary ice cream


  • 3 egg yolks
  • ½ cup granulated sugar
  • 1 teaspoon brown sugar
  • 2 cups cream
  • 2 cups full cream milk
  • ¼ cup rosemary, finely chopped
  • 1 cup hazelnuts, chopped and toasted
  • 2 teaspoons pure vanilla extract


  1. In a bowl whisk the yolks with the sugars until pale and thickened. Then set aside.
  2. In a saucepan over medium heat bring the cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from the heat and allow to rest for 15 minutes. 
  3. Strain the mixture through a fine sieve into the egg mixture. 
  4. Return the cream mixture back to the saucepan and cook over very low heat stirring constantly until the mixture is thick enough to cover the back of a spoon. 
  5. Strain into a large clean bowl and stir in the vanilla and chopped hazelnuts. Cover and refrigerate until completely cold.
  6. Churn the mixture in an ice-cream machine according to the manufacturer's specifications.

Originally published 9 September 2013