Chocolate tart with kumquats and bergamot ice cream
- Dessert
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
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
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
Equipment
- Ice cream maker
- 8cm tart tins
- Piping bags
Method
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
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
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Chocolate tart with kumquats and bergamot ice cream
