Signature Recipe: Chocolate Tart, With Rose Hip Curd, And Heilala Vanilla Ice Cream

Fanny Svensson, Head Pastry Chef at Warehouse – the first public-facing restaurant from members’ club The Conduit – shares one of her favourite recipes with us in the latest instalment of Signature Recipe.

With a focus on sustainability and low waste, Fanny champions Warehouse’s sustainable ethos by creating sumptuous desserts using seasonal produce and innovative techniques to create iconic desserts including this one, chocolate tart, with rose hip curd, and Heilala vanilla ice cream.

INGREDIENTS FOR THE TART CRUST
100 g butter, room temperature
200 g all-purpose flour
50 g caster sugar
3 g salt
1 & 1/2 eggs (keep the 1/2 egg for brushing the tart case)

METHOD
Beat the butter with the caster sugar and salt until soft with a wooden spoon or in a kitchen assistant.

Add the flour with your hands or with a spoon so that you have a crumbly mixture, with no lumps of butter, then add the eggs. Kneed the dough until combined and smooth.

Roll the dough to 2 mm or press the dough in to the tart case.

Place in the freezer until completely frozen.

Line the tart case with some baking paper and fill with rice or baking beans to weigh it down. (You can cook the rice as normal after using it as a weight.)

From frozen bake the tart case at 175 C, medium/ low fan 20 minutes or until golden. While hot, brush with the leftover half egg to seal the pastry.

Bring the oven to 95C, low fan.

PIN IT

INGREDIENTS FOR THE EGG WASH
1/2 egg

INGREDIENTS FOR THE CHOCOLATE FILLING
375 g 72% Pump Street chocolate
200 g cream
230 g creme fraiche
1 pinch Saffron
2 whole eggs
3 g salt

METHOD
Bring the cream, saffron and creme fraiche to a simmer and pour over the chocolate and salt in a narrow high container. With a hand blender blend the mix until it is smooth and shiny.

While blending add the two eggs and keep blending until completely smooth.

Pour in to the tart case, cook for 30 minutes at 95C, turning the tray halfway through baking.

Let the pate set and cool at room temperature completely before cutting.

INGREDIENTS FOR THE VANILLA ICE CREAM
3 g salt
500 g whole milk
500 g whipping cream
1 whole vanilla pod, cut in the middle and scraped out
75 g caster Sugar
240 g egg yolk
400 g caster sugar
4 g salt

METHOD
Bring the cream, milk, vanilla, and first amount of sugar to a simmer.

Whisk the sugar, salt, and egg yolk to make a sabayon.

Add the hot milk and cream gradually to the egg yolk mix whisking constantly.

Return the egg and milk mix to the pot and cook to 80C.

Once cooked, strain and cool.

Before serving spin in an ice-cream machine.

INGREDIENTS FOR THE ROSE HIP CURD
67 g orange juice
10 g rose hip powder
100 g caster sugar
2 large eggs
70 g butter, diced

METHOD
Dice the butter and keep in the fridge.

Over a bain marie, mix the rest of the ingredients with a hand blender, then keep stirring the mixture with a maurice until the mixture reaches 80C.

Take off the heat and mix in one by one cold pieces of butter.

Strain and keep refrigerated.

PLATING
With a slim sharp knife cut the tart in to desired pieces. This is made easier if you heat your knife under hot water and wipe it clean between cutting every slice.

Place come of the curd on top of the slice of chocolate tart with a scoop of vanilla ice cream on the side.