A deep rich milk chocolate tart topped with a velvety ice cream that has a hint of cracked black pepper, and garnished with candied hazelnuts.
My friends this is what makes for a dramatically delicious dessert.
Double Chocolate Tart with Black Pepper Ice Cream
Serves 8
Recipe from Bon Appetit
Ingredients:
Ice Cream
2 cups heavy cream
2 cups whole milk
1 cup sugar, divided
1 teaspoon kosher salt
9 large egg yolks
1 tablespoon freshly ground pepper
Candied Hazelnuts
1/4 cup sugar
1 large egg white
1/4 teaspoon kosher salt
3/4 cup skinned hazelnuts
Tart
Nonstick vegetable oil spray
6-1/2 ounces chocolate wafer cookies (such as Nabisco Famous Chocolate Wafer; about 28 cookies), coarsely broken.
5 tablespoons unsalted butter, melted
15 ounces high-quality milk chocolate (such as Valrhona, Scharffen, berger, or Lindt), chopped
1-1/4 cups heavy cream
Special Equipment: a 9" diameter tart pan with removable bottom; ice cream maker
Directions:
Ice Cream
Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk eggs yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine mesh strainer into a medium bowl of ice water; stir until cold.
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze.
Do ahead: Can be made 3 days ahead.
Candied Hazelnuts
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes.
Do ahead: Can be made 1 day ahead. Store in airtight at room temperature.
Tart
Preheat oven to 325 degrees F. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.
Enjoy!
Ice Cream
Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk eggs yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine mesh strainer into a medium bowl of ice water; stir until cold.
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze.
Do ahead: Can be made 3 days ahead.
Candied Hazelnuts
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes.
Do ahead: Can be made 1 day ahead. Store in airtight at room temperature.
Tart
Preheat oven to 325 degrees F. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.
Enjoy!
53 comments:
Amazing! I love black pepper in sweet dishes, so I'm glad to see I'm not alone.
Just reading this I am watching the scales go up but oh it looks so yummy....... Diane
This sounds fabulous. I love the sweet and heat combination.
Mimi
You are so right when you say that this is dramatic! That creamy chocolate tart with the spicy black pepper ice cream. It's awesome.
This is so elegant and looks so delicious. I would love to try black pepper ice-cream. :)
Love, love, love the idea of black pepper ice cream. That contrast of sharp heat and cold cream sounds fantastic!
I was intrigued when I saw this in bon apetit.
All I have to say is where is my piece. And my scopp! Love this girl.
Ha! I commend your choice of the BA desserts. I was going to make this but switched to the caramel budino and that was excellent, but wait this post is about yours and it looks awesome. The ice cream sounds really funky but I'd love to try it..
Hats off...
Oh how fantastic and interesting. :-) I'd love to try that ice cream. Black pepper goes so beautifully with sweet things. :-)
Very interesting.
Delicious!!! Kisses, Marta
Hiya Velva!!
OH MY GOD. I had never in a million years thought of mixing black pepper with something sweet!! lol, I guess I need to expand my taste horizons.
Thanks for sharing this
xx
Siddy
www.SiddySays.com
My mouth is watering! This is the second time this week I have come across ice cream with black pepper. My curiousity is piqued! blessings ~ tanna
Hi Velva
The chocolate tart looks so tempting and inviting that I would travel several miles just to have a slice of it.
Deepa
Hamaree Rasoi
That looks completely decadent! Yum :)
yum yum yummy & so tempting clicks ......
This is absolutely sinful. If I have to sin, this is the way to go. It is fabulous.
First you throw out a chocolate pie with chocolate crust at me and then you top it off with a amazing idea of black pepper ice cream! Totally inspired right now and tempted to make it like TODAY! It looks fabulous
Wow! This sure does look impressive and delicious. Black pepper ice cream sounds intriguing; I have never seen it before.
Black Pepper Ice cream is such a simple idea - and brilliant! Love the flavour combinations here! YUM!
:)
V
That's quite a dessert! I've never added black pepper to ice cream but imagine that it could be dynamite with the chocolate. Love the hazelnut garnish. Excellent post, Velva.
What a luxurious pairing, Velva! The tart looks rich and oh-so creamy and the ice cream sounds like a flavor I would love.
Are you kidding me? This is over the top amazing in so many ways.
How funny! Just yesterday, I was reading an old cookbook I have had for decades on crêpes and one of the recipes suggested a filling of vanilla cream with a touch of black pepper. It made think I should try it and this AM I read your delicious recipe! Yum. Pepper is one condiment I would like to explore more in food.
You made your own ice cream??!! I am Bowing to the master!
You always make the most intriguing sounding food! I wish I lived next door.
That black pepper ice cream sound divine! Perfect with rich and creamy chocolate.
It looks lovely but I would luckily not be tempted to indulge in all those calories as it is milk chocolate.
Black pepper ice cream? Achooo!
Just kidding. The trend of savory ice creams is catching my eye this year.
i absolutely love that this has pepper in it, what a fun dessert!
This is definitely stunning! Funny, I just finished reading A Homemade Life by Molly Wizenburg today, and she has a recipe for Vanilla Black Pepper Ice Cream very near the end that I thought sounded excellent...and now here is some Black Pepper Ice Cream! Isn't it crazy how life goes sometimes? Beautiful dessert, Velva :D
That looks so incredibly good! The black pepper ice cream is intriguing!
This looks totally wonderful!
This whole dessert sounds divine, but I have to say it's the black pepper ice cream that really has me thinking about giving it a go. Sounds like the perfect edgy bite to a rich chocolatey dessert!
I've never heard of adding black pepper to ice cream before, but this sounds interesting. I wonder how my non-spice loving son might react? I'm grinning just thinking about it. I can't imagine him turning down ice cream, but he sure dislikes pepper. I need to try this just to check it out. Thanks!
I know I'd love the pie--that's a given, but I'm really intrigued by that black pepper ice cream!
Velva-You have "outdone" yourself with this amazing unique pairing of the sinful and addictive chocolate tart, and the ice cream with black pepper?...wow! shock...yes! surprise?...yes!
Totally droolworthy and utterly scrumptious, beautiful and delicious:DDD
What a stunner! The pepper ice cream pairs perfectly with that decadent chocolate tart.
Wow! What an interesting combo, Velva. This looks amazing. Never have thought of pepper ice cream and if you say it was good, I must try it!
Wow, what an amazing combination! I'll bet that was so delicious.
black pepper ice cream sounds interesting!
Wow! This looks so creamy and decadent. The pepper is an intriguing idea. I don't want to know the fat grams. I'd eat it, anyway. I'd pay at the gym, later.
OMG, what a luscious dessert! That tart looks to die for and I really love the perfume of your ice cream. Amazing flavor combo.
Cheers,
Rosa
WOW, this is true decadence and such an interesting and unusual ice cream. BTW, I did a post today about our most recent dinner party group. Had hoped to add some recipes but they are being sent to me so hopefully soon.
Carolyn/A Southerners Notebook
I read somewhere that food should never be described as decadent - I disagree! This dessert looks decadent and divine ;) and the black pepper ice cream is very intriguing as well!
I must try this black pepper ice cream! I'm totally intrigued!
Black pepper ice cream? That's hard to imagine! This dessert sounds fabulous, though!
I tried black pepper ice cream at a dessert restaurant called Chickalicious in NYC. It is so fabulous and I bet it is to die for paired with a rich chocolate like that. Yum!!
So tempting and delicious .. never made tart before. Got to try it out sometime.
Vardhini
Zesty Palette
This dessert is definitely what dreams are made of. I have adored salted desserts for the last year and now it is time to give pepper a chance.
Wow, 9 yolks! Sounds like a perfect excuse to enjoy an egg white omelet at the same time. Looks delicious...
I wanted to run an idea by you, since you always have so many mouthwatering recipes on your blog. A few friends and I are working on a cookbook collaboration/blog called The Heart of the Platter. Would you possibly be interested in contributing a blog post (about food and a related personal story) for us? It's www.heartoftheplatter.com if you want to check it out. Let me know if you're interested! :) Thanks.
Oh, Velva... what a GORGEOUS gourmet dessert! This is truly to die for. The chocolate, the ice cream, the DELICIOUS candied nuts! You are the master!
Best,
Gloria
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