Chocolate and black olive tart with rosemary ice cream

Preparation method

1. For the ice cream, bring the milk and cream to the boil in a saucepan. Remove from the heat, add the rosemary and asset aside to infuse for 10 minutes.

2. Remove the rosemary, then stir in the glucose and milk powder. Heat the mixture to 80C/175F. (Use a sugar thermometer to check this.)

3. Meanwhile, whisk the egg yolks and sugar in a bowl until pale and thickened.

4. Pour a little of the warm milk over the egg yolks and sugar and continue to whisk. Whisk in the rest of the milk, then return the mixture to the pan and cook over a gentle heat, stirring constantly, until the mixture thickens enough to coat the back of the spoon.

5. Add a pinch of salt and set aside to cool. Churn in an ice cream machine for 30- 40 minutes, then transfer to a container and freeze for 1-2 hours.

6. For the pastry, preheat the oven to 180C/350F/Gas 4.

7. Place the icing sugar, salt and flour into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk to form a dough. Wrap in cling film and chill in the fridge for 15 minutes.

8. Roll the pastry out on a floured work surface to a 3mm/⅛in thickness and use it to line the tart tins. Chill in the fridge for 15 minutes.

   Technique: Lining a tart tin with pastry

9. Line the tart tins with greaseproof paper and fill with baking beans. Bake in the oven for five minutes, then remove the paper and baking beans and bake for a further 5-8 minutes.

   Technique: Lining a tart with a cartouche (baking blind)

10. For the olive caramel, blend the olives in a food processor to a fine paste.

11. Melt the sugar and glucose syrup in a small saucepan over a low heat, then increase the heat and continue to cook until the caramel is golden-brown.

12. Remove from the heat and whisk in the olive paste. Leave to cool slightly, then spoon into the pastry tarts and spread until smooth.

13. For the chocolate ganache, melt the chocolate in a bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).

14. Bring the cream and glucose syrup to the boil in a saucepan, then stir in the melted chocolate.

15. Set aside to cool slightly, then spoon the ganache into a piping bag.

16. To serve, pipe the chocolate ganache onto the olive caramel and smooth with a palette knife.

17. Serve the tarts with a quenelle of rosemary ice cream on top.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4