Recipes

This glorious chocolate tart comes courtesy of William Curley, renowned chocolatier, whose jewel-like shop in Richmond is a must-visit at Easter, Christmas or indeed any time of year.

Serves 6

For the Green Tea Ice Cream

    500g milk
    125g whipping cream
    50g caster sugar
    162g egg yolks
    125g caster sugar
    10g Matcha Powder (powdered green tea)

For the Tart Base

    118g unsalted butter
    75g icing sugar
    25g ground almonds
    25g ground hazelnuts
    Pinch of salt
    38g whole egg
    165g plain flour

For the Chocolate Tart Mix

    125g good quality chocolate (we recommend Chuao by Amedei)
    150g double cream
    100g milk
    75g whole egg

For the Raspberry Compote

    150g fresh raspberries
    12g sugar
    5g lemon juice

Method

To make the green tea ice cream, mix together the egg yolks and 75g caster sugar in the bowl. Boil the milk, whipping cream and 50g of caster sugar together in a saucepan and pour half into the yolk mixture.  Mix together and pour back into the saucepan. Cook on a low heat until the eggs are cooked. Pass the entire mixture through a sieve and leave to cool. Once cooled, add 10g of Matcha powder and mix using a hand blender. The ice cream is now ready to be churned with an ice cream machine.

To make the tart base, lightly cream together the butter and icing sugar. Add the egg gradually and fold into the mixture. Then fold in the almonds, hazelnuts, salt and plain flour. Leave for 30 minutes in the fridge to rest. Roll out on a lightly floured surface. Line an 8cm diameter tart shell with the rolled tart base and trim off the excess. Leave to rest for 30 minutes in the fridge.

Line the tart base with clingfilm, add baking beans and blind bake in the oven for 10 minutes at 160C.

Meanwhile to make the chocolate mix, boil the cream and milk together in a saucepan.  Put the chocolate in a large bowl and add the cream and milk gradually while stirring. Use a hand blender to ensure the mixture becomes completely smooth. Add the egg and hand blend again.

Remove the tart bases from the oven after the 10 minutes and remove baking beans and cling film.  To finish the chocolate mix, pass through a sieve and divide between the tart bases.  Put the filled tarts back in the oven and continue to bake at 150C for six minutes.

To make the raspberry compote, simply boil the raspberries, sugar and lemon juice together for five minutes to make a thick, pulpy consistency. Leave to cool.

Serve the chocolate tart warm from the oven with a scoop of green tea ice cream, fresh raspberries and raspberry compote. Finish with chocolate flakes and gold leaf, if you wish.