Cardamom, Ginger and Star Anise Ice Cream
Spiced Chocolate Filling
Toffee Nut Crumble
- Preheat oven to 190°C fan-forced. Grease four 12cm tart tins with extra butter. Prechill ice cream machine.
- For the Shortcrust Pastry, combine butter, flour and salt in a medium bowl. Use fingertips to rub the butter into the flour to a coarse crumb consistency. Add water and mix until the dough comes together.
- Portion the pastry into quarters. One at a time, roll dough between two sheets of baking paper to a 15cm wide disc, approximately 2mm thick. Chill for 20 minutes.
- Place baking paper on top of pastry, cover with baking beads and blind bake at 190°C for 15 minutes. Remove baking beads and paper. Reduce oven to 120°C fan-forced and bake tart for a further 15 minutes or until golden. When cool enough to handle, remove tart from tin and place on a wire rack to cool.
- For the Cardamom, Ginger and Star Anise Ice Cream, combine milk, cream and spices in a medium saucepan and bring to a simmer. Pass through a super bag into a bowl.
- In a medium bowl, combine sugar and yolks and whisk together. Whilst whisking, gradually add milk mixture. Return anglaise back into the same saucepan and stir over low heat until mixture coats the back of a spoon. Transfer to a large bowl and freeze until cold.
- Transfer chilled mixture to ice cream machine and churn until thick. Freeze ice cream until ready to serve.
- For the Spiced Chocolate Filling, combine cream, milk, cocoa, sugar and spices in a medium saucepan and bring to a simmer. Add chocolate and butter and whisk to melt. Set aside for 5 minutes to cool slightly.
- To assemble, transfer tart shells to a tray. Pour filling into shells and chill until set.
- For the Toffee Nut Crumble, line an oven tray with baking paper. Combine sugar and water in a small saucepan over medium heat to a deep golden colour. Pour onto prepared tray and set aside until hard.
- Toast nuts in a frying pan until golden. Set aside to cool.
- When cool, break toffee into large shards. Combine toffee and nuts in a small food processor and pulse to a coarse crumb consistency.
- To serve, sprinkle Toffee Nut Crumble over Spiced Chocolate Tarts, garnish with flowers and serve Cardamom, Ginger and Star Anise Ice Cream on the side.