Ice Chocolate Tart with Caramel Figs


Rating: 2.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the ice chocolate tart:













For the caramel figs:





Instructions:

Preheat the oven to 250 degrees.

Ice chocolate tart

Mix well flour, 400 grams of sugar, eggs with a pinch of salt. Melt butter and chocolate over a water bath. Add the cognac. Divide evenly between two buttered springform pans. Bake in the oven for twelve minutes and then cool on a cooling rack.

Grate the zest from the lime. Crush raspberries and spread through a sieve. Mix well with coconut milk, 300 grams of sugar, lime zest and crème fraîche. Freeze in an ice cream maker until the mixture is still smooth. Spread half of the amount on a cooled tart. Place second tart on top. Spread remaining ice cream on top until smooth. Freeze for 30 minutes.

Caramel figs Cut figs into slices, sprinkle with brown sugar and caramelize with a Bunsen burner. Spread fig slices evenly on the tart, decorate with fresh raspberries and bring to the table ice cold.

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