NAME OF DISH |
Lindt Chocolate Tart with homemade Raspberry Ice Cream |
MENU PREP SEQUENCE
(1st, 2nd, 3rd) |
Dessert |
RECIPE SERVES (no of people) |
10 - tart 12 - ice cream |
PREPERATION TIME |
Tart - 25 min + overnight chill / I/C – 35 min + 30 min cool + 2 hours churn + freeze 2 hours (optional) |
INGREDIENTS |
Quantity & unit |
Ingredient |
Tart |
1 x 125g pkt/ 1 x 125g pkt |
Ginger / Regular Chuckles |
|
280g |
Ginger biscuits |
|
80g |
butter |
|
100g |
Lindt dark chocolate |
|
100g |
Regular dark chocolate |
|
400g |
Lindt milk chocolate |
|
700ml |
Cream |
|
¼ tsp / ¼ tsp / 1 tsp |
Cinnamon/ginger/van essence |
Ice Cream |
Two cups |
Cream |
|
¼ cup |
Full cream milk |
|
2/3 cup |
White sugar |
|
1/8 tsp |
Salt |
|
5 |
Egg yolks |
|
12 oz |
Frozen Raspberries |
|
¼ cup |
White sugar |
|
½ tsp |
Vanilla pod |
|
½ cup fresh |
Raspberries |
|
One punnet |
Edible pink flowers |
METHOD - TART |
1. Grease a 25cm tart tin with non-stick spray |
|
2. Crush chuckles with ginger biscuits & add melted butter |
|
3. Press into tin & up sides creating compact base |
|
4. Heat cream to just below boiling & pour over chopped chocolate. Allow to stand for 1 min. Stir till combined |
|
5. Add ginger, cinnamon & vanilla, whisk from centre until fully combined. |
|
6. Gently pour over base. Place in fridge overnight |
|
7. Remove from fridge 10 min before serving & decorate with Chuckles |
METHOD – ICE-CREAM |
1. In a saucepan simmer cream, milk, sugar, salt over a medium-low heat stirring often. |
|
2. Do not boil mixture - it should be warm |
|
3. In bowl whisk egg yolks, slowly adding one cup of warm cream. Then add rest of cream & whisk until pale & fluffy. |
|
4. Return whisked mixture to saucepan & heat over a medium-low heat until mixture coats back of a spoon. |
|
5. Strain mixture, cover & refrigerate till cool. |
|
6. Blend raspberries, sugar & vanilla into a pulp. |
|
7. Stir puree into chilled ice-cream base. Chill for 30 mins to
1 hour |
|
8. Place in ice-cream churner for 2 hours. |
|
9. For soft serve ice cream serve immediately or place in freezer for 2 hours to create a firmer consistency. |