INGREDIENTS

Chocolate pastry
125g butter | 100g icing sugar | 50g cocoa powder | 1 large egg yolk | 200g plain flour

Salted caramel
90g caster sugar | 1 vanilla pod | 45g glucose syrup | 180g whipping cream| 45g butter | Maldon salt 

Pistachio praline croustillant
13g 70% chocolate | 25g pistachio praline | 13g feuilletine or crushed biscuits

Soufflé tart
33g 70% dark chocolate | 8g 40-50% milk chocolate | 38g milk | 3g corn flour | 2 eggs, separated | 10g caster sugar

Whipped chocolate ganache
250g whipping cream | 63g 70% chocolate

Pistachio & roast vanilla ice cream
2 roasted vanilla pods | 160g double cream | 250g milk | 80g caster sugar | 90g egg yolks | 33g milk powder | 100g pistachio paste | Maldon salt

Caramel chocolate pulled tuile
30g fondant icing | 30g glucose syrup | 20g dark chocolate

METHOD

Chocolate pastry
1. Cream the butter, sugar and cocoa before adding in the egg yolk and flour.
2. Roll out and line your pastry case. Blind bake at 165°C (fan) for 12-15 minutes, depending on size.

Salted caramel
1. Make a dry caramel (heat sugar in a pan with vanilla pod and glucose) and in another pan, warm your cream.
2. Once your caramel is dark golden and just about to foam, lower the heat and add in your cream and butter, whisking the mixture until it has emulsified.
3. Season the mixture with a pinch of salt.

Pistachio praline croustillant
1. Melt chocolate gently, add in the praline and then fold in the feuilletine.
2. Roll flat between sheets of baking paper. Cut to the size and shape of the base of your pastry case and store in the freezer.

Soufflé tart
1. Melt your chocolate in a bain marie or gently in the microwave.
2. Mix cold milk and corn flour into a slurry before bringing to boil and cooking out for 30 seconds. Add the egg yolks and pour over your melted chocolate.
3. Whisk egg whites and sugar in a mixer to soft peaks and gently fold into the chocolate mix in 3 stages.

Whipped chocolate ganache
1. Melt the chocolate in a bain marie. Heat the cream and then pour over the chocolate.
2. Blitz to emulsify, then pass through a sieve and leave to set overnight.

Pistachio & roast vanilla ice cream
1. De seed the vanilla pods and add the seeds to the cream. Roast the pods in the oven at 170°C for 10-15 mins, or until crispy and fragrant.
2. Heat the cream and milk in a pan to 45°C.
3. Mix sugar with milk powder, add to the milk, whisking constantly, and bring up to a boil.
4. Whisk yolks in another bowl and pour over your mixture, cook to 84°C.
5. Blitz in pistachio paste, season to taste with Maldon salt, pass through a sieve and leave to chill.
6. If using an ice cream machine, this can be churned once chilled for 20-40 minutes. Do not over churn as this will cause the ice cream to split. If using a Ninja creamy, set the mixture in the container overnight in the freezer and use the next day. If not using any churning, replace the sugar for condensed milk and double the amount.

Caramel chocolate pulled tuile
1. In a pan, bring the fondant and glucose to 170°C.
2. Take off the heat and add the chocolate, mix hard until combined.
3. Spread onto a silicone mat.
4. Once cooled, blitz to a fine powder.
5. Sieve onto a silicone mat and heat in the oven at 170°C to melt.
6. Once melted, you can pull and trim with scissors into your desired shape.
7. Store in an air tight container.

Plating up
1. Start by whipping your ganache with an electric mixer until light and fluffy. Transfer to a bag ready to be piped. If you do not have a nozzle, cutting the tip at an angle will create beautiful folds when piped horizontally.
2. Take your baked tart case and place the stamped piece of pistachio croustillant on the bottom, then top with the salted caramel a third of the way up. Fill with soufflé mix to the top.
3. Bake at 175°C for 5-6 mins depending on tart size. It should be ever so slightly under to leave a delicate soufflé texture and settle as a flat surface to decorate.
4. Leave to cool slightly, then pipe on your whipped ganache.
5. Finish with some dots of the caramel and a little bit of biscuit crushed to make a bed for the ice cream to sit on.
6. Using a spoon dipped in warm water, push and drag through your ice cream to create a rochè or quenelle shape and place on top. Then finish by sitting your tuile on top and seasoning with a tiny pinch of Maldon salt.

 © Ian Walton