This recipe was supposed to be a quick and easy dessert to make using store bought ingredients, and you could do that if you prefer, but I couldn't resist making 2 out of the 3 things to bring this together.
If you have a special occasion coming up this could be made simpler by making it 2 days before you want it, then just making the chocolate sauce right before you want to serve it or I'm sure that would even be okay made earlier and warmed.
Don't let what looks like a long drawn out recipe put you off, none of it is hard and if you don't have an ice cream machine, you could follow the method from the EDC on how to freeze it.
I wondered whether this would be too rich and sickly and so I intended to share a slice with my DH, but it was neither and I ended up having a slice to myself. I especially loved how the chocolate on top cracked as I ate it.
CHOCOLATE PEANUT BUTTER ICE CREAM TART - serves 8-12
Tenina's chocolate ice cream (this will make more than you need, yummy leftovers!)
200g dark chocolate
3 whole eggs
200g caster sugar
600ml container thickened cream
250g milk
1 tsp vanilla bean paste
Pinch sea salt
Place chocolate in TM bowl and chop
10 sec/speed 8. Remove from bowl and set aside.
Place eggs and sugar into TM bowl insert
butterfly. Beat
4 min/37°C/speed 3. Remove
butterfly.
Add all remaining ingredients, including chocolate.
Cook
5 min/80°C/speed 5.
Pour into a jug, cover and refrigerate until cold (or overnight).
Peanut Butter 200g salted or unsalted peanuts (I like salted)
2 tblsp sunflower/grapeseed oil
¼ tsp icing sugar
Place icing sugar and nuts into TM bowl. Mix
10 secs/speed 6.
Add oil, mix
10 secs/speed 6. Need this to be consistency of crunchy peanut butter.
Use the full amount that this makes.
Putting it all together250g packet chocolate chip cookies (or make these as well)
2 tbsp salted peanuts
50g butter, melted
1 litre chocolate ice-cream
2/3 cup crunchy peanut butter (use the full amount made above).
Preheat oven to 180°C/160°C fan-forced. Grease a 3.5cm-deep, 24cm (base) loose-based round flan tin.
Process biscuits and peanuts until mixture resembles fine breadcrumbs.
5 secs/speed 6.Add butter. Process
speed 3-4 just to combine.
Press mixture over base and side of tin. Take your time doing this, it’s worth it at the end. Bake for 10 minutes or until base is light golden. Cool.
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Churn ice cream. Measure out 1 litre of the ice cream into a large bowl and add the peanut butter. I used a balloon whisk to mix it through. Scrape into prepared tin. Freeze until firm. (I left for 2 days at this stage, covered with a shower cap.
To serveI took the tart from the freezer and removed the covering and put aside. I then made the chocolate sauce and when that was ready, I drizzled some over the top. It was now defrosted enough for me to cut it into slices. I then placed onto plates and drizzled a little more on each slice.
Served with a spoonful of pure cream.
Chocolate fudge sauce200g dark chocolate, break up as you drop it into the bowl
120g pure cream
20g butter
Place chocolate into TM bowl. Grind
10 secs/speed 8. Scrape down bowl.
Add cream and butter and heat
2 mins/50C/speed 3. You may need to stop once to scrape along the bottom and sides of the bowl.
Scrape into a jar or bowl.
