Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream
by Elly McCausland

Ingredients

Store Cupboard

  • 125g of plain flour
  • 50g of icing sugar
  • 50g of hazelnuts, blanched
  • 1 pinch of salt
  • 1 large egg yolk
  • 210g of dark chocolate, broken into pieces
  • 2 large eggs
  • 50g of golden caster sugar
  • 1/4 tsp salt, preferably vanilla but normal will do
  • 1/2 tsp vanilla extract
  • icing sugar, to serve
  • 140g of caster sugar
  • 1 pinch of salt
  • 1 vanilla pod
  • 5 large egg yolks
  • 200g of caster sugar

Dairy

  • 80g of butter, cold, diced
  • 300ml of double cream
  • 125ml of whole milk
  • 250ml of whole milk
  • 300ml of double cream, or Jersey cream

Beverages

  • ice cold water, 1–2 tbsp

Speciality Ingredients

  • 2 tbsp of freeze-dried raspberries, broken into pieces

Fruit & Vegetables

  • fresh raspberries, to serve
  • 200g of raspberries
  • 2 tsp lemon juice

Bakery

  • 100g of meringue nests, homemade of shop-bought

Spices & Dried Herbs

  • 2 tsp pink peppercorns, crushed