Chocolate tart

Put the vanilla seeds, the remaining dry ingredients and the butter into a food processor and pulse until it resembles breadcrumbs. Transfer to a bowl, add the egg, egg yolk and lemon zest and combine, then turn out onto a floured work surface and knead until smooth. Wrap in cling film and allow to rest in the fridge for 20 minutes.

Preheat the oven to 160C/Gas 2. Roll out the pastry to 5mm thick, cut out 12cm-diameter circles and use these to line four 10cm-diameter loose-bottomed tart tins. Line each pastry case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, then remove from the oven, take out the beans and greaseproof paper and return to the oven for about 10 minutes until the pastry is golden brown.

Put the chocolate, butter and vanilla seeds in a glass bowl over a pan of simmering water and stir together until the mixture has melted. Put the egg, egg yolks and sugar in another bowl, place over a pan of simmering water and whisk, using an electric hand-held mixer, for about 3 minutes until the mixture becomes thick and pale yellow. Fold the melted chocolate into the egg and sugar mixture and pour into the tart cases. Leave to set for 30 minutes in the fridge.

Pour the cream and milk into a pan and bring to the boil. Cream together the egg yolks and sugar in a large bowl and stir in the glucose and vanilla pod. Slowly pour the hot cream and milk into the egg mixture, stirring continuously, then return to the pan and heat to 83°C. Pass through a sieve and cool in the fridge. Churn in an ice-cream machine until set.

Break the chocolate into a glass bowl and melt over a pan of simmering water. Pour the chocolate onto a cool marble slab or work surface and spread out with a palette knife until it starts setting. To make the shavings, scoop up the set chocolate with a metal scraper.

Remove the chocolate tarts from the tins and place each one just off-centre on a large plate. Place chocolate shavings on top of each tart and add a scoop of vanilla ice cream to finish. The chef suggests serving this dessert with an orange espuma, if you have a soda siphon (method follows).

First make a stock syrup by putting the caster sugar, orange zest and 50ml of water into a small pan. Bring to the boil, simmer for 15 minutes and leave to cool. Soak the gelatine in a bowl of cold water for about 5 minutes to soften. Put 2 teaspoons of the stock syrup in a pan, add the orange juice and bring to the boil. Squeeze the gelatine to drain it and add to the orange, stirring to dissolve it. Remove from the heat and leave to cool. Transfer to a soda siphon and use two Co2 charges to inject air into the mixture to make a foam served in shot glasses.