From Historias del Ciervo
Just 2 steps to make this delicious ice cream. Can you believe it?
Chocolate Crust
{ Makes 1 tart of 7 inches }
Ingredients
- 150 g All purpose flour
- 30 g Unsweetened cocoa powder
- 80 g Cold butter
- 100 g Sugar
- 40 g Melted butter
Instructions
- Preheat oven to 350F / 175C.
- Mix flour, cocoa and sugar into a medium size bowl. Add the cold butter, then rub into the flour using your fingertips to make a light breadcrumb texture.
- Sprinkle the mixture evenly over a baking sheet covered with parchment paper and bake for 15 mins, crushing and mixing the crumble constantly with a knife.
- Pour the mixture back in the bowl and add the melted butter. Mix all the ingredients until combined.
- Press crust onto bottom and sides of a 7-inch springform pan.
- Take the pan to the oven and bake for 10 minutes.
- Let cool and set aside.
Creamy Blackberry Filling
{ 1 cup }
Ingredients
- 100 g Blackberry puree
- 7 g Gelatin
- 150 g Heavy cream
- 75 Sweetened condensed milk
Instructions
- Sprinkle the gelatin onto the blackberry puree, mix well and let the mixture to rest for 5 minutes; then, melt the mixture in the microwave.
- Whip up heavy cream until soft peaks.
- In a medium size bowl mix the blackberry mixture with the condensed milk.
- Add in the heavy cream, folding gently until combined.
Assembling and finishing the tart
- Pour the blackberry mixture onto the springform pan with the chocolate crust.
- Take to the fridge for 1 hour.
- Decorate with dulce de leche, meringue kisses and edible flowers.
