Dark chocolate and walnut tart with crème fraîche ice cream

servings6
2 hours 45 minutes

Ingredients

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

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
  • 2 chocolate sablé biscuits