Cheats Chocolate Tart with Cherry Ice Cream

Method

• 1)

  Use the side of your knife to squash the cherries to remove the pop and stalk. You can then roughly chop them and add them to 1L of vanilla ice cream in a mixer. Use a paddle attachment to mix for 10 seconds then pop the cherry ice cream into the freezer.

• 2)

  Let your short cut pastry defrost then cut it to the size of your tart tin leaving some extra room for shrinkage as it cooks. Butter the tart tin then gently press the short cut pastry into the tin. If the short cut pastry does not quite make it up the sides you can cut extra pieces and build out the sides (as per demo in the reel). Leave the pastry hanging above the edge because as it cooks it will shrink giving you some wiggle room. Place the tart tin into the fridge for 30 minutes to chill down the butter (don’t skip this step trust me I’ve tried haha)

• 3)

  To make the filling bring the milk and cream to the simmer then turn off the heat and add the chopped dark chocolate to combine. You can then whisk up 2 eggs and add those slowly whilst stirring.

• 4)

  Once the tart has chilled for 30 minutes remove it from the fridge then place baking paper over the top and fill with rice or pie weights and place it into the oven at 180C fan forced for 20 minutes.

• 5)

  After 20 minutes then remove the pie weights or rice and cook for a further 10 minutes until golden then remove it and let it cool. Once it has cooled use a microplane to flatten out the edges to give you a neat sharp tart edge (as demonstrated in the reel).

• 6)

  Add the chocolate mixture to the tart then place it into the oven at 130c for 28-32 minutes. You want the tart to have a little wobble when you remove it as it will continue to firm up as it cools. Let the tart cool before serving. Preheat a sharp knife and ice cream scoop. Cut a neat slice of tart and serve with a scoop of cheery ice cream and a dusting of cacao.

• 7)

  Enjoy!