Ice breakers! Black Forest ice cream tart

Ice breakers! Black Forest ice cream tart

Impress your guests with ultra-cool ice creams, from strawberry and balsamic to lime and coconut.

This delicious black forest ice cream tart is best served topped with the chocolate shards and whole cherries

Serves 12

For the base

  • 300g (10½oz) dark chocolate digestives
  • 50g (1¾oz) dark chocolate
  • 75g (2¾oz) butter

For the topping

  • 400g jar of cherry compote (or see tip at bottom of page)
  • 2 x 500ml tubs of vanilla ice cream
  • 75g (2¾oz) dark chocolate
  • 11-12 cherries, on stalks
  • 300ml (½pt) double cream

For the base, place the biscuits in a plastic bag; bash with a rolling pin to fine crumbs. Melt the chocolate and butter in a pan over a low heat, add the crumbs and combine. Use the back of a spoon to press into the base and sides of a 20cm-diameter fluted flan tin. Freeze for 15 minutes, or until firm.

Spread the compote on top. Freeze for 1 hour, or until almost frozen. Take the ice cream out of the freezer.

Leave for 10-15 minutes to soften. Spoon over the middle of the base, so it is domed in the centre. Freeze for at least 2 hours.

Melt the chocolate in a bowl over a pan of gently simmering water. Dip the cherries in, then place on a baking paper-lined plate. Chill until set. 

Spread the remaining chocolate on a baking paper-lined baking tray. Chill until set. Scrape the chocolate with a knife to make fine shards.

Transfer the tart onto a serving plate. Whisk the cream until it just holds its shape, then spoon around the edge of the tart. Top with the chocolate shards and whole cherries.

COOK’S TIP: For cherry compote, cook 300g stoned cherries in a pan for 5 mins with the zest and juice of ½ an orange, 50ml water, 1tbsp lemon juice and 1tbsp caster sugar. Mix 1tbsp kirsch with 1tsp cornflour, add to the pan and cook for 2 mins 

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