UKTV recipes
Ross Burden
Chocaholics will love Ross Burden's stylish dessert - rich chocolate tart served with an elegant sorbet
 

Chocolate tart with chocolate sorbet

Chocolate Tart  with Chocolate Sorbet

Method

 
1. First make the chocolate sorbet. Boil together the water and caster sugar until the sugar has dissolved making a syrup. Stir in the cocoa powder and boil, uncovered, for 20 minutes. Stir in the whisky.

2. Cool then chill the cocoa syrup then freeze in an ice cream maker, following manufacturer's instructions. Freeze until required.

3. Preheat the oven to 200ºC/Gas 6. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.

4. Heat the double cream and milk together in a heavy-based saucepan and bring to the boil. Pour the hot cream over the beaten egg and mix together thoroughly.

5. Mix the melted chocolate into the cream mixture.

6. Pour the chocolate mixture into the part-baked pastry case, Bake for 30 minutes, until the centre of the chocolate tart barely wobbles.

7. Serve the chocolate tart warm or cold with raspberries and the chocolate sorbet.

Comments                        add a comment add a comment

 
Be the first to add a comment...
intermediate
 
Serves: 4-6
Prep: 20 min, plus cooling, chilling and freezing
Cook: 1 hr
 
 

Ingredients

500g dark chocolate, 70% cocoa solids, broken into squares
360ml double cream
200ml full cream milk
3 Eggs, beaten
21 cm pastry tart case, baked blind
Raspberries, to serve

Chocolate sorbet

750ml water
400g golden caster sugar
150g Cocoa powder
100ml Laphroaig whisky

 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 
Sky Channel 259, Virgin TV 260
UKTV Food On TV Now

UKTV Food  All UKTV