Dark chocolate and walnut tart with crème fraîche ice cream

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This chocolate and walnut tart recipe from Shaun Rankin makes a beautiful winter dessert. The creamy, tangy crème fraîche ice cream cuts through the richness of the tart perfectly, but you could also just serve with regular crème fraîche or cream to save time.

First published in 2015




Dark chocolate filling


Crème fraîche ice cream


  • Ice cream maker
  • 25cm loose bottom tart tin


To make the ice cream, put the crème fraîche and sugar in a curved-bottomed bowl and whisk together
  • 250ml of crème fraîche
  • 150g of caster sugar
Mix together the lemon juice and milk and whisk them into the crème fraîche
Using a traditional ice cream maker, churn the mixture immediately, and then put in the freezer until needed
Preheat the oven to 180°C/gas mark 4
To make the pastry, place the flour, sugar, ground almonds and butter in a large bowl. Use your fingertips to mix them together into a crumb consistency
Add 2 of the eggs and mix well, then cover and rest in the fridge for 30 minutes
Lightly dust a work surface with flour. Roll out the pastry until about 2mm thick and use it to line a 25cm loose-bottomed tart ring, letting any excess hang over the sides
  • plain flour for dusting
Cover the pastry base with baking parchment and rice or baking beans. Bake blind for about 20 minutes or until the case is cooked through and lightly golden
Remove the rice or baking beans and the baking parchment
Mix the remaining egg and milk in a small bowl. Use a pastry brush to egg wash the tart, then return to the oven for a further 3 minutes. Remove from the oven and set aside
  • 1 tsp milk
  • 1 egg
Reduce the oven temperature to 170°C/Gas mark 3. Heat the sugar, golden syrup and butter together in a pan until it begins to boil, then chop and add the dark chocolate, milk and eggs
Mix well before removing from the stove and passing the mixture through a sieve
Place the walnuts in the precooked tart case and pour over the chocolate mixture. Bake in the oven for 40 minutes. Leave to cool slightly before serving
Serve a slice of warm tart with a small mound of crumbled chocolate sablé biscuits alongside and top with a scoop of the crème fraîche ice cream
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

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