For the honey ice cream:
8 egg yolks
2 ½ cups honey
1 quart whole milk
1 cup heavy cream
For the chocolate sauce:
2 ½ ounces bittersweet chocolate, melted
¾ cup water
2 ½ ounces sugar
1 ounce glucose
1 ounce dark cocoa powder sifted
For the tart shells: For the chocolate tuiles:
4 ounce butter 4 ozs flour
4 ounces sifted confectioners’ sugar 1 oz cocoa
1 whole egg 10 ozs sugar
Zest of ¼ lemon 3 egg whites
¼ tsp vanilla extract 1/2 cup butter, melted
10 ounces sifted cake flour
½ tsp salt
For the chocolate custard: For the garnish:
5 ounces Lindt chocolate Cocoa for dusting
¾ cup cream Mint sprigs
1 tsp Kahlua
3 egg yolks
For the ice cream, beat the yolks and honey together in a mixer to a light lemony color. In a saucepan, bring the milk to a boil. Temper some of the milk into the honey mixture, whisking vigorously and then whisk it all back into the remaining hot milk. Heat until thickened, but do not boil.
Remove from the heat and stir in the cream. Strain, cool and freeze in an ice-cream machine according to the manufacture’s instruction.
For the bittersweet chocolate sauce, melt the chocolate over a double boiler. Combine the water, sugar and glucose in a separate saucepan and bring to a boil. Add the melted chocolate to the water-sugar mixture, stirring vigorously. Add the cocoa powder, strain and set aside at room temperature.
For the tart shells, cream the butter and sugar together, add the egg and flavorings and then mix in the flour and salt just until combined. Allow to rest two hours until firm. Knead the dough and roll it out. Mold tart shells and freeze for 20 minutes. Bake at 325 degrees for five to seven minutes i9n a convection oven or until very lightly browned.
For the chocolate tuiles, sift together the flour and cocoa. Combine with the sugar and whisk in the egg whites, then the butter. Lightly spray a piece of parchment paper with Pan Spray and spread a thin layer of batter over it. Bake at 325 degrees until it sets. While still warm, remove from the parchment and shape into oversized tuiles. Set aside to crisp on a rack and set aside.
For the custard, melt the chocolate over a double boiler. Combine the cream and Kahlua in a separate saucepan, bring to a boil and mix with the chocolate. Cool slightly, add the yolks one at a time, then strain. Pour while still warm into the pre-baked tart shells and bake four to five minutes at 325 degrees until set and shiny.
To serve, place the tart on a plate. Add a quenelle of honey ice cream and a tuile to the plate. Drizzle the bittersweet chocolate sauce on the plate and garnish with a dusting of cocoa powder, a drizzle of chocolate sauce and a mint sprig.