Prep time: 1 hour and 30 minutes, plus resting and churning
Cook time: 40 minutes
Serves 8-10.
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Ingredients
Sifted icing sugar, to dust
Crushed pistachios and freeze dried strawberries, to decorate
Ice cream
1kg strawberries, hulled, halved
2 tbs icing sugar
600ml thickened cream
395g can sweetened condensed milk
2 tsp lemon juice
Pastry
225g plain flour
55g caster sugar
Pinch salt
125g cold unsalted butter, cubed
1 egg yolk
2 tsp iced water
Filling
300ml thickened cream
300g ruby chocolate, chopped
2 eggs, lightly beaten
Ganache topping
200ml thickened cream
200g ruby chocolate, chopped
Method
1. To make ice cream, process strawberries and sugar to form a smooth puree. Add remaining ingredients. Transfer to an ice cream machine. Churn according to manufacturer’s instructions.
2. To make pastry for tart, place flour, sugar and salt into a processor. Pulse to combine. Add butter and process to form fine crumbs. Add egg yolk and water and pulse until a dough just comes together.
3. Shape pastry into a large disc and cover with plastic wrap. Refrigerate for 30 minutes.
4. Preheat oven to 180C. Grease a 12cm x 34cm fluted tart tin with removable base.
5. Roll out pastry between two sheets of baking paper and use to line base and side of prepared tin. Prick base all over with a fork and refrigerate for 30 minutes.
6. Line tart shell with baking paper and fill with baking beads. Place on an oven tray.
7. Bake for 10 minutes then remove the baking beads and paper. Bake for a further 10 minutes. Cool completely.
8. Reduce oven to 140C.
9. To make filling, bring cream to a simmer in a small saucepan. Remove from heat and add chocolate. Stand 5 minutes then stir until smooth and combined. Stir in eggs. Pour into tart shell.
10. Bake for about 30 minutes or until just set. Cool to room temperature. Refrigerate for several hours or overnight.
11. To make ganache topping, bring cream to a simmer in a small saucepan. Remove from heat and add chocolate. Stand 5 minutes then stir until smooth and combined. Refrigerate until cold and thick. Transfer to a piping bag fitted with a star nozzle. Pipe ganache onto tart. Cut into slices.
12. Serve tart with ice cream. Dust with sifted icing sugar. Sprinkle with crushed pistachios and freeze dried strawberries.