Dark Chocolate Tart with Feijoa Sorbet and Fresh Feijoa

Serves 4
  • Steps
  • Ingredients


  • Pre-chill ice cream machine. Prepare an ice bath in a medium bowl. Preheat oven to 200C.
  • For the Feijoa Sorbet, place the peeled feijoas into a food processor and process to a puree. Set aside.
  • Place the sugar, glucose and ½ cup water into a small saucepan and bring to the boil. Cook until syrup is thick but not coloured, about 5 minutes. Remove from the heat and add the feijoa puree and a pinch of citric acid, to taste.
  • Pass the mixture through a fine sieve into a bowl and place over an ice bath to cool. Pour into the ice cream machine and churn according to manufacturer’s instructions. Place into the freezer until required.
  • For the Chocolate Pastry, place ingredients, except egg yolks, into the bowl of a food processor and process to a fine crumb. Add the egg yolks one at a time and pulse until a ball of dough forms. Remove from the food processor, press into a disc and wrap in cling film. Set aside in the fridge for 10 minutes to rest.
  • Lightly dust a clean bench with extra flour. Unwrap the dough and roll out to a thickness of 2-3 mm. Place four 8cm round x 2cm deep pastry rings onto a lined baking tray. Line the moulds with the pastry and trim the excess using a small sharp knife.
  • Place into the freezer until cold, about 5 minutes. Line each tart shell with baking paper and fill with pastry weights or rice. Place into the oven and bake for 10 minutes.
  • Remove from the oven. Carefully remove the paper and pastry weights and set the tart shells aside.
  • Reduce oven temperature to 180C.
  • For the Filling, place ingredients into a medium bowl and whisk together until well combined.
  • Spoon into the tart shells and bake until the middle is set and doesn’t wobble when slightly shaken, about 15 minutes.
  • Remove from the oven. Set aside to cool slightly then carefully transfer the tarts to a wire rack and place into the fridge to set.
  • To serve, remove the ring moulds from the tarts. Serve with fresh feijoa slices, fennel fronds and a scoop of Feijoa Sorbet.

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