In this recipe Tony Rodd, who opens a new London based restaurant Copper & Ink this autumn, combines two of the most popular Fairtrade ingredients to create a simply sumptuous delight for chocolate lovers.
Chocolate Week has become an annual celebration, but whilst enjoying a bit of chocolatey goodness spare a thought for the farmers growing the cocoa beans that go into your favourite bar.
Choosing Fairtrade chocolate means you are supporting cocoa growers around the world. The Fairtrade Premium paid through every Fairtrade chocolate you buy goes towards empowering cocoa growing communities and giving them the chance to put their children through school and create better infrastructure to keep growing more of the stuff you love.
Fairtrade chocolate and pistachio tarte with Fairtrade banana ice cream
Prep time 30 minutes
Cook time 3 hours (including chilling time)
For the ice cream:
8 ripe Fairtrade bananas, cut into chunks
30ml vanilla bean paste
For the tart:
200g digestive biscuits
150g shelled pistachios
100g unsalted butter, melted
400g Fairtrade dark chocolate (70% or higher)
500ml double cream
120g caster sugar
2 sheets gelatine
40g cocoa powder
100ml double cream
30g Fairtrade dark chocolate
For the banana crisps:
3 Fairtrade bananas
1 lemon, juiced
50g shelled pistachios
Banana ice cream:
Spread the banana chunks on a baking tray, cover with cling film and place in a freezer for an hour (or until frozen through). Put the banana in a food processor along with the vanilla, honey and buttermilk. Blend until smooth and creamy. Return to the freezer until needed.
Line a 20cm spring form tart tin with baking paper. Blend the biscuits and pistachios in a food processor until a coarse texture. Add the butter and blend again. Tip into the tart tin and flatten the base with the back of a spoon. Place in a fridge to set (approximately 20 minutes).
Break up the chocolate into small pieces and place in a bowl. Put the cream, sugar and honey in a saucepan and bring to a simmer, being careful not to allow to boil over. Pour the cream mixture over the chocolate and whisk until smooth and melted. Allow to cool for around 10 minutes, then pour over the biscuit base and chill in the fridge for 2 hours or until fully set.
To make the glaze, place the gelatine leaves in a bowl and cover with cold water. Pour the 125g of water and sugar into a saucepan and bring to the boil. Add the cream and cocoa and simmer for 5 minutes. Remove from the heat and add the gelatine, squeezing out any excess water as you go. Whisk in the chocolate and leave to cool for around 10 minutes, stirring occasionally to stop a skin forming. Pour over the tart and chill in the fridge for 30 minutes or until needed.
For the banana crisps:
Slice the bananas lengthways to around 2mm thick. Place on a baking tray lined with greaseproof paper and brush with the lemon juice. Place in an oven at 100C for 90 minutes, then turn and cook for a further 90 minutes. The bananas should have darkened slightly in colour and should be dry, and crisp.
For the garnish and to plate:
Blend the pistachios in a food processor or chop until a rough grind. Using a hot knife, slice the tart into 8 pieces. Place off centre on a plate. Put a spoonful of the pistachio crumbs opposite the tarte and a scoop of the banana ice cream on top of the crumb. Place a banana crisp in the top of the tarte so it stands on its long edge upright in the tarte.
Tony is the Chef Patron of Copper & Ink, a British restaurant in the heart of Blackheath. He serves seasonal food and chooses ethically sourced ingredients. A finalist in MasterChef 2015, Tony has gained a reputation for his chocolate work and presentation.