Lindt Chocolate Tart with homemade Raspberry Ice Cream

Recipe serves (no of people): 10 – tart; 12 – ice cream

Preparation time: Tart - 25 min + overnight chill / I/C – 35 min + 30 min cool + 2 hours churn + freeze 2 hours (optional)

Ingredients

Tart

• 1 x 125g pkt Ginger
• 1 x 125g pkt Regular Chuckles
• 280g Ginger biscuits
• 80g butter
• 100g Lindt dark chocolate
• 100g Regular dark chocolate
• 400g Lindt milk chocolate
• 700ml cream
• ¼ tsp Cinnamon
• ¼ tsp ginger
• 1 tsp van essence

Ice Cream

• Two cups cream
• ¼ cup Full cream milk
• 2/3 cup White sugar
• 1/8 tsp salt
• 5 Egg yolks
• 12oz Frozen Raspberries
• ¼ cup White sugar
• ½ tsp Vanilla pod
• ½ cup fresh Raspberries
• 1 punnet Edible pink flowers

Method

Tart

1. Grease a 25cm tart tin with non-stick spray
2. Crush chuckles with ginger biscuits & add melted butter
3. Press into tin & up sides creating compact base
4. Heat cream to just below boiling & pour over chopped chocolate. Allow to stand for 1 min. Stir till combined
5. Add ginger, cinnamon & vanilla, whisk from centre until fully combined.
6. Gently pour over base. Place in fridge overnight
7. Remove from fridge 10 min before serving & decorate with Chuckles
    

Ice-cream

1. In a saucepan simmer cream, milk, sugar, salt over a medium-low heat stirring often.
2. Do not boil mixture – it should be warm.
3. Un bowl whisk egg yolks, slowly adding one cup of warm cream. Then add rest of cream & whisk until pale & fluffy.
4. return whisked mixture to saucepan & heat over a medium-low heat until mixture coats back of a spoon. 
5. Strain mixture, cover & refrigerate till cool.
6. Blend raspberries, sugar & vanilla into a pulp.
7. Stir puree into chilled ice-cream base. Chill for 30 mins to 1 hour.
8. Place in ice-cream churner for 2 hours. 
9. For soft serve ice cream serve immediately or place in freezer for 2 hours to create a firmer consistency.