CHOCOLATE TART WITH HAZELNUT & ROSEMARY ICE-CREAM
by Jan-Hendrik van der Westhuizen
CHOCOLATE TART WITH HAZELNUT + ROSEMARY ICE CREAM
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
- 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.
- 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.
- 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
- 120g Icing sugar
- 2 egg yolks
- Mix the flour with 40g of the sugar and all the almond flour.
- 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.
- Add 4 tablespoons of water and the egg yolks and mix the centre ingredients together but don’t over work them.
- Add some flour and mix everything together then add the rest of the flour.
- Mix the dough until there is no more traces of the white flour.
- Form the dough into a ball and refrigerate for at least 30 minutes.
- 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
- In a bowl whisk the yolks with the sugars until pale and thickened. Then set aside.
- 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.
- Strain the mixture through a fine sieve into the egg mixture.
- 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.
- Strain into a large clean bowl and stir in the vanilla and chopped hazelnuts. Cover and refrigerate until completely cold.
- Churn the mixture in an ice-cream machine according to the manufacturer's specifications.
Originally published 9 September 2013