Lorraine Keane serves up a decadant treat!
- 140 g dark chocolate (72% cocoa solids), broken into pieces
- 140 g butter
- 3 free range eggs
- 1 free rang egg yolks
- 170 g sugar
- 70 g plain flour (sieved)
- for the pastry:
- 50 g butter (at room temperature)
- 35 g sugar
- 1 small free range egg
- 75 g plain flour
- for the ice cream:
- ½ vanilla pod, split in half
- 75 ml whole milk
- 175 ml double cream
- 3 free range egg yolks
- 80 g caster sugar
- 40 g dark chocolate (70% cocoa solids) chopped
- 40 g white chocolate (70% cocoa solids) chopped
- Pre-heat the oven to 180°c
- To make the ice cream, scoop the vanilla seeds into a pot along with the pod, the milk and the cream, bring everything to just under the boil.
- In a bowl whisk the egg yolks and sugar until pale and thick. Then pour the hot cream and milk mixture over them, whisking all the time. Sieve this mixture back into the pot and cook on a low heat until the mixture coats the back of a spoon, stirring constantly.
- Remove from the heat and stir in the dark and white chocolate pieces until they melt and are fully combined. Allow the mixture to cool and churn in an ice cream machine until thick.
- For make the pastry, whisk together the butter, sugar and egg in a bowl for one minute. Sieve the flour and fold into the mixture. Bring it to a ball shape and wrap in Clingfilm and chill in the fridge for at least two hours.
- Grease 6 individual tartlet moulds and roll the pastry on a floured surface and line each tartlet tin with the pastry. Put these back in the fridge to chill for another 20 minutes.
- When chilled, place some baking paper on top of the pastry and fill with rice grains or dried beans. Bake the pastry ‘blind’ in the hot oven for 12 minutes until the pastry is a pale golden colour. Remove the paper and the baking beans and leave the pastries to cool.
- To make the fondant, melt the chocolate and butter together over a pot of simmering water, be careful not to overcook the chocolate. Meanwhile, in another bowl, beat the eggs, egg yolks and sugar together in a bowl until they are pale and have increased in volume.
- Fold the melted chocolate mixture with the egg and sugar mixture and then sift in the flour and fold gently. Divide this mixture between the tartlet tins and put back in the hot oven for 4-5 minutes. Remove and serve immediately with a scoop of ice cream.
More by Lorraine Keane:
- Cured Organic Salmon with Melon and Avocado Purée
- Sole on the Bone with Basil Mash and Shrimp Dressing
- Loin of lamb with Parsley Crust, Butternut Squash and Pancetta