Wednesday, 28 September 2011
Raspberry Hazelnut Tart with Triple Hazelnut Ice Cream
One year on I am feeling happier and healthier and have only had one big meltdown, rather embarrassing in the cereal isle of my local supermarket. I adore cereal and used to snack on it straight from the box and weirdly enough have found this much harder to give up than bread. I happened to go down the cereal isle one day and was looking at all the different, new and yummy cereals on offer and just broke down in tears. Thankfully it was early in the morning and no one saw me as I cried over a box of cranberry granola. Aside from that, life is good. I currently have a few other health issues brought on by my late diagnosis of coeliac disease, but over time I should be back to fighting fit. Onwards and Upwards is my motto!
To celebrate my one year gluten free I decided to make a delicious gluten free dessert and serve it to friends and family without them knowing it was gluten free. I wanted something impressive and indulgent to show that missing gluten in no way means missing out!
I decided on a variation of a frangipane tart, replacing the ground almonds with hazelnuts, using fresh raspberries instead of jam and baking it in chocolate gluten free pastry. As I was on a roll I also made some triple hazelnut ice cream by using ground toasted hazelnuts, hazelnut spread and hazelnut liqueur. I presented this in a dark chocolate tear drop shell and also made a few chocolate pastry batons with the scraps of leftover pastry.
The photo of the dish is a little fuzzy as it was dark by the time we sat down to eat, but I was pleased with the results. My favourite part was the hazelnut ice cream which was divine! It had an intense hazelnut flavour with a thick texture from the ground hazelnuts. The hazelnut liqueur added an extra dimension and also meant it stayed wonderful smooth and creamy. Enjoyed by all, gluten free or not!
Raspberry Hazelnut Tart with Triple Hazelnut Ice Cream
Raspberry Hazelnut Tart
250g Gluten free chocolate shortcrust pastry (below)*
60g caster sugar
60g ground hazelnuts
100g fresh raspberries
Preheat the oven to 190C and place a baking tray into the oven to heat up.
Roll out pastry and line 8inch/20cm fluted tart tin. Cut off any excess and place in the fridge until required. Keep any scraps to make the pastry batons (below)
Make sure the butter is soft, then cream it together with the sugar until well combined.
Beat in the egg, followed by the ground hazelnuts.
Pour the hazelnut mixture into the tart case and arrange the raspberries on top, pushing them into the frangipane.
Place the tart on the hot baking tray and bake for 20-25 minutes until lightly golden and set.
Serve warm or at room temperature with the hazelnut ice cream and batons.
*Note: If you don’t want to make your own pastry, use standard pre made sweet shortcrust pastry.
Gluten Free Chocolate Shortcrust Pastry
20g cocoa powder
1 tsp xanthan gum
50g icing sugar
1 tbsp cold water
Have an 8inch/20cm tart tin ready.
Mix all the flours, icing sugar, cocoa powder and the xanthan gum together in a bowl to combine.
Make sure you butter is soft, if not blast it in the microwave for a few seconds. Add to a separate mixing bowl along with half the flour mixture, the egg and water. Beat with a spoon or spatula to form a paste. (Yes I know this goes against all traditional pastry making!) Add the rest of the flour and bring the mixture together to form a dough, switching to your hands at the end. Knead the dough gently for 1 minute to ensure everything is well combined.
Roll out the pastry between two large sheets of clingfilm to the size and shape of your tart tin, plus an extra 1-2 inches for the sides.
Peel off the top sheet of clingfilm, and use the base sheet to help you flip the pastry into the tin and press it down gently. Trim off the excess. Patch up any cracks with the off-cuts of pastry.
Place in the fridge while you prepare the filling.
Triple Hazelnut Ice Cream
100g caster sugar
300ml double cream
2 tbsp Nutella
75g freshly ground hazelnuts
1 tbsp Frangelico (hazelnut liqueur)
1 chocolate transfer sheet & 50g dark chocolate (optional)
Lightly toast some skinned hazelnuts in a dry frying pan until lightly toasted. Use a spice ginger or small food processor to grind the nuts and 20g of the caster sugar until they resemble very fine crumbs. Be carful not to overdo it or it will start to form a paste.
Place the milk, cream and Nutella together in a saucepan and heat until hot but not boiling. Meanwhile, lightly whisk the egg yolks and remaining 80g sugar together until combined. Mix in the ground hazelnuts.
Carefully pour a little of the hot cream mixture over the top of the egg yolks and whisk well. Add the rest of the cream, whisking constantly.
Pour the mixture back into the saucepan and stir over a low heat with a spoon or spatula for around 5-6 minutes until the mixture thickens enough to coat the back of the spoon. Do not let the mixture boil as this will cause it to split and curdle.
Once ready, pour into a clean bowl and stir in the hazelnut liqueur. Leave to cool before transferring to the fridge to chill for at least 4 hours until very cold.
When chilled, churn in an ice cream machine until thick and set, or transfer to the freezer until required.
How to made a chocolate tear drop shaped ice cream mould
Just before serving peel away the plastic outer sheeting, leaving the chocolate shell and imprint surrounding the ice cream. Top with a few extra fresh raspberries