DOUBLE CHOCOLATE TART WITH BLACK PEPPER ICE CREAM

Double Chocolate Tart with Black Pepper Ice Cream image

Provided by Lauren Fortgang

Categories Ice Cream Machine Chocolate Dessert Bake Freeze/Chill Valentine's Day Frozen Dessert Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 20

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Ingredients

Ice cream:
2 cups heavy cream
2 cups whole milk
1 cup sugar, divided
1 teaspoon kosher salt
9 large egg yolks
1 tablespoon freshly ground black pepper
Candied hazelnuts:
1/4 cup sugar
1 large egg white
1/4 teaspoon kosher salt
3/4 cup skinned hazelnuts
Tart:
Nonstick vegetable oil spray
6 1/2 ounces chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers; about 28 cookies), coarsely broken
5 tablespoons unsalted butter, melted
15 ounces high-quality milk chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped
1 1/4 cups heavy cream
Special Equipment
A 9"-diameter tart pan with a removable bottom; ice cream maker

Steps:

For ice cream:
Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 3 days ahead.
For candied hazelnuts:
Preheat oven to 250°F. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
For tart:
Preheat oven to 325°F. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.