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chocolate tart with kumquats and bergamot ice cream

Chocolate tart with kumquats and bergamot ice cream

  • Dessert
  • medium
  • 4
  • 1 hour 30 minutes, plus churning and setting time

PT1H30M

1
To begin, make the ice cream by heating the milk and cream in a saucepan. Meanwhile, whisk the yolks and sugar together until thick and pale
  • 185ml of milk
  • 185ml of double cream
  • 25g of caster sugar
  • 120g of egg yolk
2
Slowly whisk the warm cream mixture into the eggs and sugar. Stir in the bergamot jam and return the mixture to the pan. Slowly cook until the custard is thick enough to coat the back of a spoon
  • 80g of bergamot marmalade
3
Transfer to a metal bowl set over an ice bath to cool rapidly, then churn in an ice cream maker
4
To make the pastry, cream the butter and sugar together, then whisk in the egg. Gradually add the flour and salt, then as soon as a dough forms, shape into a ball and wrap in cling film. Chill in the fridge for at least 30 minutes
  • 50g of butter
  • 50g of caster sugar
  • 1 egg
  • 100g of plain flour
  • 1 pinch of salt
5
To make the filling, bring the milk and cream to the boil in a saucepan then remove from the heat. Melt the dark chocolate in a microwave or over a bain-marie
  • 50ml of milk
  • 50ml of double cream
  • 70g of dark chocolate
6
Whisk the yolk and sugar until thick and pale, then whisk in the milk and cream mixture. Fold in the melted chocolate and transfer to a piping bag
  • 25g of egg yolk
  • 15g of caster sugar
7
Preheat the oven to 160°C/gas mark 3
8
Roll out the pastry and use it to line 4 individual tart cases. Blind bake at for 10 minutes, then remove from the oven and set aside
9
Preheat the oven to 180°C/gas mark 4
10
Rinse the kumquats, cut them in half and remove the seeds. Lay them on a tray, sprinkle with the sugar and bake in a preheated oven for approximately 10 minutes. Once cooled, chop them up roughly
  • 100g of kumquats
  • 35g of caster sugar
11
To construct the tart, cover the base of the tart case with the chopped kumquat, top up with the ganache, and allow to set for 30 minutes
12
Serve with a quenelle of ice cream and slices of fresh kumquat
  • 1 kumquat, finely sliced

Ingredients

Metric

Imperial

Bergamot marmalade ice cream

  • 185ml of milk
  • 185ml of double cream
  • 25g of caster sugar
  • 120g of egg yolk
  • 80g of bergamot marmalade

Sweet pastry

  • 50g of butter
  • 50g of caster sugar
  • 1 egg
  • 100g of plain flour
  • 1 pinch of salt

Chocolate ganache

  • 50ml of milk
  • 50ml of double cream
  • 70g of dark chocolate, broken into pieces
  • 25g of egg yolk
  • 15g of caster sugar

Roasted kumquats

  • 100g of kumquats
  • 35g of caster sugar

To serve

  • 1 kumquat, finely sliced
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