John Myers
Chocolate Tart with Salty Caramel on Homemade Vanilla Ice Cream
The perfect chocolate tart with salty caramel on homemade vanilla ice cream recipe with a picture and simple step-by-step instructions.
Vanilla icecream:
- 1,5 tbsp Food starch
- 230 ml Whole milk
- 300 ml Cream
- 150 g Sugar
- 2 tbsp Glucose syrup
- 1 Pc. Vanilla pod
- 40 g Cream cheese
- 0,25 tsp Sea-Salt
Caramel sauce:
- 150 ml Cream
- 50 g Glucose syrup
- 275 g Sugar
- 25 g Butter
- Salt
Tart:
- 250 ml Cream
- 115 g Butter
- 2 tbsp Sugar
- 450 g Chocolate 70% cocoa
- 100 ml Milk
Shortcrust:
- 100 g Butter
- 50 g Powdered sugar
- 10 g Vanilla sugar
- 1 Pc. Egg yolk
Vanilla icecream:
- Stir the starch with 2 tablespoons of milk until smooth and set aside for now. In addition to the cream cheese, all other ingredients (scrape out the vanilla pod and both pulp and pod) are placed in a four-liter saucepan. Bring the whole thing to the boil and let it simmer for four minutes. Remove from heat and slowly stir in the starch mixture. Bring to the boil again and stir for about a minute until the mixture thickens. Take off the stove. Add the cream cheese to the hot mixture and let it cool completely (preferably overnight). Pour the mixture into the container of the ice cream maker and let the machine run until the ice cream is nice and creamy. Then fill it into a storage box and let it set for at least 4 hours (I did not remove the pod and also frozen it, but it can also be removed).
Caramel sauce:
- Bring the syrup to the boil, add the sugar and let it caramelize until the mixture is golden brown. Bring the cream and a pinch of salt to the boil in a second saucepan. Remove the sugar from the heat and slowly add the cream. Stir and add butter until the mixture is smooth.
Tart:
- Mix the ingredients for the shortcrust pastry and knead into a mass with a mixer. After that, roll into a ball and put in the refrigerator for half an hour. Then roll out the dough and place in a springform pan with a diameter of approx. 26cm. It is best to line the form with parchment paper. Pierce with the fork a few times and bake for 15 minutes at 175 degrees.
Chocolate:
- Bring the cream, butter and sugar to the boil. Melt the chocolate in a double boiler. It is important that both masses have approximately the same temperature before they are joined so that the mass does not flocculate. When both masses have been mixed, slowly pour in the milk and stir. The whole thing is now on the cake base and in the refrigerator for a few hours. It is best to let it harden overnight. Finished.
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