Chocolate and chestnut tart with rhubarb ice-cream
Servings
8serves
Cook Time
30minutes
Servings
8serves
Cook Time
30minutes
Ingredients
Chocolate and Chestnut Tart
Rhubarb Ice-Cream
Instructions
  1. Preheat oven to 180C. Melt chocolate and butter together over double boiler.
  2. In a saucepan over a medium heat, heat the milk and chestnut puree.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.