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Duck Egg Custard Tart with Spiced Chocolate and Orange Ice Cream

Chef : Hefin Roberts : Ye Olde Bull’s HeadRare Recipe from Hefin Roberts, Ye Olde Bull’s Head

Head Chef Hefin Roberts and his team create modern British dishes with flair and imagination. Menus are created according to season using the finest Anglesey produce including Welsh Black beef, salt marsh lamb and an array of seafood, all, of course, seasoned with Anglesey Sea Salt!

Duck Egg Custard Tart with Spiced Chocolate and Orange Ice Cream
 

Recipe : Duck Egg Custard Tart With Spiced Chocolate And Orange Ice Cream : Ye Olde Bull’s Head

INGREDIENTS - CUSTARD TART

 

METHOD - CUSTARD TART

  1. Pre heat the oven to 220°C.
  2. Place the flour, butter and salt in a bowl; mix with your finger tips until the mixture resembles fine bread crumbs, work pretty quickly so the dough doesn’t become warm. Add a spoonful of water at time if the dough seems to dry and crumbles, the dough needs to bind together. Once a dough has formed wrap in cling film and put in the fridge for 20 minutes.
  3. Line a pastry tin about 4cm tall and with a 18cm base with the pastry that you just rolled out, then place some parchment paper, along with baking beans. Bake at 160°C for 10 minutes until the pastry is pale golden colour, and not thoroughly cooked. Lift out the baking beans, glaze the pastry with an egg, and bake again for 2 minutes, to seal the pastry.
  4. Whisk the eggs and sugar together with the vanilla seeds. Bring the cream to blood temperature, pour the cream over the egg mixture and stir in well. Strain the mixture into the pastry case and grate the nutmeg over the tart.
  5. Place the tart in the oven for 10 minutes then bring the temperature down to 180°C for 15-20 minutes until the egg has set but has a slight wobble in the middle.

 

INGREDIENTS - ICE CREAM

METHOD - ICE CREAM

  1. Bring the cream to boil with the vanilla pod in it. Once starting to boil take off the heat and let infuse the vanilla with the cream for at least 10 minutes.
  2. Whisk the egg yolks and sugar for a good 2-3 minutes until they are pale in colour.
  3. Pour the warm cream over the eggs and sugar and mix in with a spoon until mixed well together. Place back on a very low heat and stir continuously until the mixture coats the back of a spoon.
  4. In a bain marie (a large pan with a little water in, with a large bowl on top would be fine to use) melt the chocolate and cocoa together until completely incorporated, add the chocolate mix to the cream, then place the mixture in an ice cream machine and churn.






16 January 2012
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