ANGELA DOLAN: DARK CHOCOLATE TART

Dark chocolate tart with brandy and banana ice-cream

A rich and creamy pud - the banana and dark chocolate make a fabulous combination of flavours

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RECIPE DETAILS

  • Servings:6
  • Prep time:30min
  • Cook time:1hr 5min
  • Dish type:Puddings & Desserts
  • Difficulty:Quick & Easy
  • Cuisine:British
  • Chef:Contestant chef
  • Programme:
    • House Guest

Ingredients

For the sweet pastry
250g butter, softened
180g caster sugar
3-4 vanilla pods
2 large free range eggs, beaten
500g plain flour
¼ tsp of fine sea salt
For the filling
120 ml double cream
4 tbsp of milk
1 large free range egg, beaten
50g caster sugar
2 tbsp of rum
For the ice-cream
6 bananas (sliced)
500ml double cream
100g caster sugar
6 egg yolks
Brandy to taste

Preparation

To make the pastry
Cream together the butter and the sugar using an electric mixer, add the vanilla seeds. Still using the mixer, gradually add the beaten eggs. Sift flour and salt together then add with the mixer on it’s slowest speed. It’s ready when it becomes a crumbly dough.
Knead the dough till smooth on a cool floured surface, split into 3 portions and rest in the fridge for ½ hour.
Using one portion, knead gently again, then on a dusted surface quickly and lightly roll out the pastry for a 21 x 3cm flan tin. Don’t trim the edges, prick the base and line with foil and baking beans. Chill for 15-20 mins.
Preheat the oven to 190°C, blind bake pastry for 15 mins. Remove beans and foil, trim the pastry and bake for another 10 mins. Let it cool.
Turn the oven down to 150°C. Bring the cream and milk to the boil in a pan add melted chocolate, stir continually. Beat the egg with the sugar and the rum, then add to the chocolate mixture. Pour the mixture into the pastry case then bake for around 40 mins. Cool, then let the cake sit on a plate at room temperature.
 
Ice cream
Sit the bananas in cream for about 20 mins. Strain the cream and discard the bananas. Whisk egg yolks and sugar until pale and fluffy then pour over the hot banana cream. Add brandy to taste.
Heat over a low heat till the mixture coats the back of a spoon. Allow to cool slightly then churn till frozen.