Tart with Vanilla Ice Cream
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recipe comes from Raymond Blanc's Cheltenham restaurant,
Le Petit Blanc when it first opened in 1998:
can be made as individual servings or as one large tart
in a flan tin measuring 24cm / 9.5in across.
at room temperature for the best chocolate flavour says
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/ 8oz plain flour
110g / 4.5oz butter
2 egg yolks
Pinch of salt
65g / 2.5ox icing sugar
20g / 2.5oz ground almonds
the chocolate filling:
/ 3.5fl oz whipping cream
110g / 4.25oz dark chocolate, chopped
3 tbsp milk
1 large egg
of chocolate and vanilla sauces
Vanilla ice cream
the flour on to a work surface, make a well in the
centre and add the butter cut into small pieces.
into the flour until the mixture is like breadcrumbs,
then mix in the egg yolks, salt, sugar and almonds
to make a dough.
until smooth, then wrap in clingfilm and chill in
the refrigerator for 2 hours.
a floured surface, roll out the pastry 3mm / 1/8in
thick and line into six individual flan tins or a
large 24cm / 9.5in tin. Chill for 20 minutes.
the oven to 180°C / 350°F / Gas
Mark 4 and bake the flan case blind (lined with crumpled
foil or baking parchment and baking beans) for 10
minutes, removing the foil or parchment after 8 minutes.
the chocolate filling:
the cream to simmering point, pour on to the chopped
chocolate in a bowl and stir until the chocolate melts.
in the milk and egg.
the oven to 150°C / 300°F
/ Gas Mark 2.
the chocolate filling into the pastry case(s) and
bake for 15 - 20 minutes until set.
to cool before serving.
with swirls of chocolate and vanilla sauces and vanilla
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