This rich, dark chocolate tart conceals roasted kumquats, and is paired with delightfully light bergamot ice cream. If you can't find bergamot marmalade, regular orange marmalade works just as well.
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
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Transfer to a metal bowl set over an ice bath to cool rapidly, then churn in an ice cream maker
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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
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
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
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Preheat the oven to 180°C/gas mark 4
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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
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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
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Serve with a quenelle of ice cream and slices of fresh kumquat
