From The Kitchen

Chocolate Hazelnut Tart & Mountain Mint Ice Cream

Chocolate Hazelnut Tart with Mountain Mint Ice Cream and Crème Fraiche

Tart Shell
1 ¼ cups Gluten Free Flour
½ cup Powdered Sugar
¼ teaspoon Salt
½ cup Cold Butter
1 Egg
½ teaspoon Vanilla Extract
In a food processor combine the gluten free flour, sugar, salt and butter. Mix until the butter is the size of tiny pebbles. Add the egg and vanilla extract, and pulse until a ball is formed. Roll the ball of dough out between two sheets of parchment, and bake at 350F for 8-10 minutes. When ready, pull out of the oven and use a ring mold to cut a circle sized crust out. Take the leftover crust pieces and crush them until they resemble a crumble.

Chocolate Custard
½ cup Dark Chocolate
½ cup Semi-Sweet Chocolate
3 Eggs
1 Yolk
1/3 cup Sugar
2 Cups Half and Half
Melt chocolate in a stainless-steel bowl over a double boiler. Combine eggs, yolk and sugar in a stainless-steel bowl. Bring the half and half to a simmer, and temper into the egg/sugar mixture. Place six three-inch ring molds on a sheet tray, then fill them half-way with the custard. Bake at 350F for 15 minutes, or until completely set. Freeze until completely frozen.

Gianduja Cremeux
1 cup Gianduja Chocolate
½ cup Milk
3 sheets of Bronze Leaf Gelatin
1 cup Heavy Cream
½ teaspoon Vanilla Extract
Bloom the gelatin in ice water. Melt the chocolate in a stainless-steel bowl over a double boiler. Bring the milk to a simmer and combine with the chocolate. Melt the gelatin in the milk and chocolate mixture, then add the cold heavy cream and vanilla extract. Retrieve the tart rings from the freezer and fill the rest of the ring molds with the cremeux on top of the custard. Freeze until fully frozen. Once frozen, take out of the freezer and use a blowtorch to melt the outside, so you can pull the ring mold off. Place the frozen tart on the circle tart shell and let thaw in the refrigerator for one hour.

Mint Crème Fraiche
2 cups Mint, picked off of the stem
2 Tablespoon Powdered Sugar
2 cups Crème Fraiche
Bring a pot of water to a boil. Boil the picked mint leaves for 3 minutes, and then shock in an ice bath. Puree in a blender with just enough water to cover the mint. Place the pureed mint, crème fraiche and powdered sugar in a bowl and whisk to combine.

Mountain Mint Ice Cream
2 cups Heavy Cream
2 cups Whole Milk
1 cup Sugar
1 Vanilla Bean
2 Tablespoon Non-fat Powdered Milk
¼ cup Cacao Nibs
1 cup Mint, on stem
¼ cup Dried Mountain Mint
Bring the milk to a simmer, then add the sugar, scraped vanilla bean and powdered milk. Once the sugar is dissolved, add the heavy cream and immersion blend to combine. Cool completely in an ice bath. Roast the cacao nibs in a 350F oven for five minutes, then add to the ice cream. Place the mountain mint and fresh mint in the ice cream as well. Cold steep overnight. The next day, strain the ice cream and spin according to your ice cream maker’s instructions.

To plate:
Cut the tart in half. Spoon a circle of the mint crème fraiche on a plate, then place a small pile of the crushed tart shell on one side. Place a half tart on the other side. Scoop the mountain mint ice cream on top of the pile of crushed tart shell. Serve and enjoy!

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