25g Dutch cocoa
225g plain flour
125g unsalted butter, chilled and cubed
80g icing sugar
3 egg yolks
250ml single cream
50g unsalted butter
330g white sugar
1 tsp Murray river pink salt
Dark Chocolate Ganache
150g dark chocolate, chopped
125ml single cream
1 tsp warm salted caramel
1 tsp Murray river pink salt
1 tsp Bronze lustre powder
½ vanilla bean, seeds scraped
6 egg yolks
110g caster sugar
For the ice cream, place milk and vanilla bean in a small saucepan and bring to a simmer. Turn off the heat, then remove vanilla bean and discard.
In a medium bowl, whisk yolks and sugar until thick and pale. Gradually whisk hot milk into yolk mixture until combined. Return mixture to a clean saucepan and place over low heat. Cook until the custard coats the back of a spoon, stirring constantly. Strain mixture through a fine sieve, and cover surface with cling film. Refrigerate until cool.
Churn custard in an ice-cream machine according to manufacturer’s instructions. Transfer to an airtight container, and place in freezer until firm.
To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour.
Remove from the heat and working quickly, cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly, remove from heat and stir in salt to taste.
Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk. Add the iced water and process until the dough just comes together.
Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1/2 hour.
Preheat oven to 180°C. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a lightly greased 24cm round loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set.
To make the dark chocolate ganache, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Allow to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture over the caramel and refrigerate for 1–2 hours or until set. Bring to room temperature and sprinkle with sea salt flakes to serve. Serves 6–8.
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