serves
8
prep
50 minutes
cook
30 minutes
difficulty
Mid
serves
8
people
preparation
50
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
For the crumble
- 75 g unsalted butter, cold
- 50 g demerara sugar
- 25 g caster sugar
- 25 g almond meal
- pinch salt
- 55 g plain flour
- 15 g cocoa powder
For the chocolate cream
- 165 ml whipping cream
- 155 g dark chocolate with 80% cocoa solids, melted to 70°C
- 1 medium egg, beaten
- 70 ml full-fat milk
For the caramel hazelnuts and paste
- 120 g caster sugar
- 40 ml water
- 400 g plain hazelnuts, crushed, sieved to remove powder
- 2 pinches sea salt
- 5 ml hazelnut oil
For the lime butterscotch sauce
- 150 ml whipping cream
- 220 g caster sugar
- 20 ml water
- 75 ml freshly squeezed lime juice, hot, plus 5g grated lime zest
- 10 g finely grated ginger
- 180 ml whipping cream, hot
- pinch salt
- pinch ground black pepper
For the hazelnut ice-cream
- 350 ml milk
- 120 g egg yolks (from about 6 eggs)
- 80 g caster sugar
Freezing time: 30 minutes
Cooling time: 1 hour
Chilling time: 2 hours
Instructions
To make the crumble, preheat oven to 170°C. Line a baking tray with greaseproof paper. Place all the ingredients in a food processor and pulse until mixture resembles breadcrumbs. Use your hands to press mixture together to make a paste. Press flat onto prepared tray. Freeze for 30 minutes.
Break the frozen crumble mixture into food processor and pulse until broken into even pieces. Place a 20cm tart ring on a baking tray lined with clean greaseproof paper. Scatter the crumble pieces inside the ring. Bake for 12–15 minutes, then remove from oven and press an 18cm ring on top of the crumble mixture. Stand until cool.
To make the chocolate cream, place the cream in a medium saucepan over a low heat and bring to the boil. Using a spatula, gradually mix the hot cream into the melted chocolate to emulsify. In a separate bowl, whisk together the egg and milk, then add to the chocolate mixture. Pour over the crumble base in the tart ring. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
To make the caramel hazelnuts and paste, heat the sugar and water in a large saucepan over a medium–high heat, until a golden caramel. Fold in the hazelnuts and sea salt, then stir over a medium heat, until hazelnuts are coated in caramel. Pour onto a greased tray. Stand until cool, then transfer half of the caramelised hazelnuts to a food processor and pulse to form a fine powder. Transfer to a small jug blender, add the oil and blend to form a paste. Reserve paste for the ice-cream, and remaining caramelised hazelnuts to serve.
To make the lime butterscotch sauce, place the cream in a saucepan and bring to a boil. Place the sugar and water in a separate saucepan and heat until a blond caramel. Pour in the hot lime juice, lime zest and ginger, then the hot cream. Stir well, bring back to the boil and cook for 1 minute, until reduced slightly. Transfer to a bowl set over iced water, to cool quickly. Season with salt and pepper. Refrigerate until needed.
To make the ice-cream, warm the milk in a medium saucepan over a medium heat, taking care not to boil. In a large bowl, beat together the egg yolks and sugar until a pale straw colour. Pour the hot milk into the egg mixture, whisking constantly, then return mixture to saucepan over a medium heat. Stir to bind the custard, until it coats the back of a wooden spoon. Add the reserved hazelnut paste and mix well. Pour into a large serving bowl set over ice. Cool for 30 minutes. Churn the custard in an ice-cream machine for 1 hour, according to manufacturer’s instructions.
To serve, remove the ring from the tart, using a small blowtorch to heat and loosen the ring. Cut into pieces and serve with ice-cream, lime butterscotch sauce and caramelised hazelnuts.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
