Name: Bitter Chocolate Tart, Parsnip Ice Cream
Yield: Serves 8–12
Ingredients: 40 g/1½ oz/⅓ cup cocoa; 125 g/4½ oz/½ cup crème fraîche; 3 whole eggs plus 3 egg yolks; 60 g/2½ oz/¾ cup cocoa; 125 g/4½ oz/1 heaping cup icing (confectioners’) sugar; 350 g/12 oz/3 cups flour; 450 g/1 lb parsnips, peeled and chopped; 200 g/7 oz/1 ¾ sticks butter, cut into 1cm/½in cubes; zest and juice of 1 orange; 300 ml/11 floz/1⅓ cups milk; ground cumin, for dusting; 1 large parsnip; 5 egg yolks; 450 g/1 lb bittersweet chocolate; 50 g/2 oz/⅓ cup glucose syrup; 300 g/10½ oz/2½ sticks butter; 60 g/2½ oz/⅓ cup sugar; 1 egg

Preparation info

Serves
8–12

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

This chocolate tart is very simple to make and easy to serve because you can make it in advance and leave it to reach room temperature. This gives you plenty of time to chat over the main course without being preoccupied with getting the dessert ready. If you have any leftover tart it can be stored in the fridge for up to 2 days and warmed through in the microwave on a low setting for 30 seconds before serving. Parsnips were traditionally used as sweeteners and go remarkably well with choco