Johnny Hamman, the mastermind behind pop-up dining concept Slippery Spoon, explored the concept of pairing food with fabric for us. This is the third dish in the series he created around this theme, and it’s inspired by black velvet (the first was soy-glazed beef tataki inspired by leather and the second gold-crusted lobster tail inspired by sequined cloth).
For the ice cream
2L vanilla ice cream
150ml dry sparkling wine
For the chocolate tart
500g sweet tart pastry
1½ sticks butter
340g dark Belgian chocolate
6 large eggs
½ cup sugar
pinch of kosher salt
unsweetened cocoa powder for dusting
Allow the ice cream to soften slightly out of freezer, then mix in the Guinness and sparkling wine, working quickly. Place back in the freezer to set.
To make the chocolate tart, spread butter on the inside of a 20cm tart tin. Roll pastry out thinly and line the tart tin with it. Blind-bake the pastry in an oven preheated to 180˚C until golden brown.
Melt the butter and chocolate together in a double boiler. While the chocolate is melting, whisk the eggs with the salt and sugar until the sugar has dissolved.
Mix the melted chocolate with the egg mixture and pour this into the blind-baked tart shell. Bake the tart in a 120˚C oven for 20 minutes and then refrigerate for two hours to set.
Serve a slice of chocolate tart with a scoop of Guinness-and-Champagne ice cream. Dust with cocoa powder.