Chocolate tart with rich chocolate ice cream and dark chocolate sauce

Fairlady
6 servings
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dairy

By Food24 November 03 2009
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Ingredients (13)

300.00 g shortcrust pastry
FILLING
2.00 eggs — jumbo
4.00 eggs — jumbo, yolks only
125.00 ml sugar
250.00 g dark chocolate
ICE CREAM
400.00 g milk chocolate
500.00 ml milk
500.00 ml cream
30.00 ml sugar
DARK CHOCOLATE SAUCE
250.00 g dark chocolate
30.00 ml butter
15.00 ml golden syrup
15.00 ml brandy
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Method:

Line a 28 cm diameter loose-bottomed tart pan with pastry. Cover with waxed paper and weigh down with beans. Chill for 2 to 3 hours in the fridge or 1/2 hour in the freezer.
Preheat oven to 200 ºC. Bake pastry shell on lowest rack of oven for about 15 minutes, or until light golden brown. Remove and allow to cool for 30 minutes.
FILLING: Whisk eggs, yolks and sugar until thick and creamy.
Melt chocolate in top of a double boiler over simmering water. Gently drizzle a little egg mixture into chocolate, whisking constantly, then add chocolate to remaining egg mixture, still whisking.
Add filling to pastry shell and bake at 180 ºC on centre rack for 10 minutes, or until just firm (filling will firm up as it cools).
Remove from oven and allow to cool to room temperature.
ICE CREAM: Melt chocolate in top of a double boiler over simmering water.
Bring milk, cream and sugar to boil in a saucepan over moderate heat. Remove from stove and very gradually whisk in melted chocolate.
Pour into a metal tray and freeze until almost firm.
Remove from freezer and blend in a food processor to break up ice. Replace in freezer. Repeat this process three times, then freeze until solid. (Alternatively, use an ice-cream maker.)
CHOCOLATE SAUCE: Melt sauce ingredients in top of a double boiler over simmering water, stirring once to blend. Cool before pouring.
TO ASSEMBLE: Place a slice of tart on a large, flat plate. Add a scoop of ice cream and a puddle of sauce.



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