serves
6-8
prep
40 minutes
cook
25 minutes
difficulty
Mid
serves
6-8
people
preparation
40
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
Caramelised white chocolate ice-cream
- 450 ml milk
- 6 egg yolks
- 70 g sugar
- 150 g white chocolate buttons
Coriander seed and hazelnut biscuit base
- 185 g Scotch Finger biscuits, or other shortbread biscuits
- 100 g hazelnuts, roasted and peeled
- 1 tsp coriander seeds, toasted
- pinch of flaked sea salt
- ½ tsp dried mint
- 80 ml (⅓ cup) melted clarified butter
Peach curd
- 500 g caster sugar
- 10 eggs
- 1 sheet gold leaf gelatine
- 400 g unsalted butter
- 300 g peach puree (see Note)
Chilling time 3½ hours
Freezing time overnight
You will need to begin this recipe 1 day ahead.
Instructions
To make the white chocolate ice-cream, preheat oven to 150˚C. Place the white chocolate on a baking paper-lined oven tray and bake for 10-15 minutes or until golden. Allow to cool.
I would normally prepare the anglaise (custard) in the restaurant using a Thermomix. To do so, place the milk, egg yolks and sugar in a Thermomix set to 80°C, and blend on speed 4 for 7 minutes. When the time has elapsed, blend on speed 7 for 5 seconds, then pass through a fine sieve into a jug, cool, then refrigerate for 2-3 hours or until chilled.
To make the anglaise the old-fashioned way, bring the milk to the boil and set aside. Whisk the egg yolks and sugar until thick and pale, then slowly pour in the hot milk, whisking continuously. Return the mixture to the pan over medium-low heat. Cook, whisking continuously until the mixture reaches 80°C. Transfer the anglaise to a blender and blend for 10 seconds. Strain through a fine sieve into a jug, cool, then refrigerate for 2-3 hours or until chilled.
Pour the anglaise into the ice-cream machine and churn according to manufacturer's instructions. Add the cooled white chocolate in the last 5 minutes of churning, then freeze overnight.
Meanwhile, to make the base, line a 20 cm round springform tin with baking paper (see Note). Place the biscuits in a food processor and blitz until fine. Add the hazelnuts, coriander seeds, salt and mint, and pulse until the hazelnuts and seeds are coarsely crushed. Add the butter and blitz until well combined. Press the mixture into the tin, pressing down well to ensure the base doesn’t fall apart. Refrigerate for 30 minutes.
To make the peach curd, place the sugar and eggs in a bowl and whisk to combine well. Soak the gelatine in iced water for 3-5 minutes or until soft, then drain. Place the butter and peach puree in a saucepan and stir over low heat until the mixture comes to a simmer. Whisking continuously, gradually add the peach mixture to the eggs until well combined. Return the mixture to the pan and stir over low-medium heat for 3-5 minutes or until the mixture is thick enough to coat the back of a wooden spoon. Whisk in the soaked gelatine until smooth, then strain the curd through a fine sieve directly into the tart tin over the set base. Refrigerate for at least 3 hours.
Note
• When lining the tin with baking paper, turn the base upside down to create a smooth edge. Place a piece of baking paper over the top, then secure the springform ring. This makes it easier to remove the tart once ready to serve.
• Peach puree is available from Middle Eastern grocers and delicatessens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
