| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
Chocolate and Chestnut Tart
- 250 grams Dark Chocolate chopped
- 250 grams Unsalted Butter
- 300 ml Milk
- 150 grams Chestnut Puree
- 4 Eggs separated
- 100 grams Caster Sugar
Ingredients Chocolate and Chestnut Tart
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Instructions
- Preheat oven to 180C. Melt chocolate and butter together over double boiler.
- In a saucepan over a medium heat, heat the milk and chestnut puree.
- In a mixing bowl add the yolks and mix with caster sugar. Stir in the chocolate mixture and the chestnut puree until you have a smooth batter.
- Whisk the egg whites until stiff and fold them into the batter. Transfer the mixture to a greased and lined 25cm cake tin and bake for 25-30 minutes, until it is just set but still has a slight wobble.
- Combine rhubarb, sugar and 1 tblsp of water in a saucepan. Cover and cook over low heat until the rhubarb releases its juices – about 5 minutes. Uncover and cook, stirring for a few minutes until most of the liquid has evaporated. Cool and blend into a puree.
- Whisk egg yolks with the icing sugar until pale and frothy. Fold in the creams and vanilla seeds and the cooled rhubarb puree. Place in the fridge for a few hours until completely cool.
- Churn in an ice-cream machine according to the manufacturer’s instructions, then place in the freezer in a non-reactive bowl with a lid to set.
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