- 200 gr plain flour
- 2 gr salt
- 100 gr cold butter
- 70 gr icing sugar
- 1 egg
- 1 tbspn cold water
- 6 egg yolks
- 120 gr sugar
- 36 gr water
- 50 gr cacao powder
- 360 gr double cream
- 75 gr whipped cream
- 25 gr grated dark chocolate
- Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
- Add the egg and just enough cold water until the dough is just moist enough to stick together. Knead briefly until smooth, wrap in plastic and refrigerate for 30 minutes (or overnight) to firm up before rolling out.
- Roll out the pastry on a floured surface and line the buttered bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
- Cover and refrigerate for at least 20 minutes to chill the butter. Preheat the oven to 180°C.
- Blink bake the pastry case for 20 min, remove the filling and continue baking until fully cooked.
- Heat the egg yolks, water and sugar in a bowl placed on top of a pot with simmering water (au bain marie) while whisking until the mixture reaches 70°C. Remove from the pot and and continue mixing until the mixture is white, fluffy and back at room temperature. This mixture is called a pâte à bombe.
- Gently fold the cacao powder in the pâte à bombe.
- Whip the double cream until firm and add to the mixture.
- Fill the fully cooked and cooled pastry case with the pâte à bombe. Freeze until needed.
- Decorate the chocolate ice cream tarts with whipped cream and grated dark chocolate as desired.
The eggs in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Make sure the dough is really cold or it will become difficult to handle.
Using icing sugar instead of granulated sugar will reduce the stickiness of the dough.