Dark chocolate and walnut tart with crème fraîche ice cream
Item 1 of 1
- medium
- 6
- 2 hours 45 minutes
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
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Ingredients
Metric
Imperial
Dark chocolate filling
- 150g of walnuts, roughly chopped
- 75g of dark chocolate
- 175g of Demerara sugar
- 150g of golden syrup
- 50g of butter
- 1 tsp milk
- 3 eggs
Pastry
- 260g of plain flour
- 100g of icing sugar
- 30g of ground almonds
- 125g of unsalted butter
- 3 eggs
- 1 tsp milk
- plain flour for dusting
Crème fraîche ice cream
- 250ml of crème fraîche
- 150g of caster sugar
- 40ml of lemon juice
- 120ml of whole milk
- 2 chocolate sablé biscuits
SAVE RECIPE
Equipment
- Ice cream maker
- 25cm loose bottom tart tin
Method
1
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
2
Mix together the lemon juice and milk and whisk them into the crème fraîche
- 40ml of lemon juice
- 120ml of whole milk
3
Using a traditional ice cream maker, churn the mixture immediately, and then put in the freezer until needed
4
Preheat the oven to 180°C/gas mark 4
5
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
- 260g of plain flour
- 100g of icing sugar
- 30g of ground almonds
- 125g of unsalted butter
6
Add 2 of the eggs and mix well, then cover and rest in the fridge for 30 minutes
- 2 eggs
7
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
8
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
9
Remove the rice or baking beans and the baking parchment
10
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
11
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
- 175g of Demerara sugar
- 150g of golden syrup
- 50g of butter
- 75g of dark chocolate
- 1 tsp milk
- 3 eggs
12
Mix well before removing from the stove and passing the mixture through a sieve
13
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
- 150g of walnuts, roughly chopped
14
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
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