Ice breakers! Black Forest ice cream tart

Impress your guests with ultra-cool ice creams, from strawberry and balsamic to lime and coconut.

Serves 12

For the base

• 300g (10½oz) dark chocolate digestives
• 50g (1¾oz) dark chocolate
• 75g (2¾oz) butter

For the topping

• 400g jar of cherry compote (or see tip at bottom of page)
• 2 x 500ml tubs of vanilla ice cream
• 75g (2¾oz) dark chocolate
• 11-12 cherries, on stalks
• 300ml (½pt) double cream

For the base, place the biscuits in a plastic bag; bash with a rolling pin to fine crumbs. Melt the chocolate and butter in a pan over a low heat, add the crumbs and combine. Use the back of a spoon to press into the base and sides of a 20cm-diameter fluted flan tin. Freeze for 15 minutes, or until firm.

Spread the compote on top. Freeze for 1 hour, or until almost frozen. Take the ice cream out of the freezer.

Leave for 10-15 minutes to soften. Spoon over the middle of the base, so it is domed in the centre. Freeze for at least 2 hours.

Melt the chocolate in a bowl over a pan of gently simmering water. Dip the cherries in, then place on a baking paper-lined plate. Chill until set. 

Spread the remaining chocolate on a baking paper-lined baking tray. Chill until set. Scrape the chocolate with a knife to make fine shards.

Transfer the tart onto a serving plate. Whisk the cream until it just holds its shape, then spoon around the edge of the tart. Top with the chocolate shards and whole cherries.

COOK’S TIP: For cherry compote, cook 300g stoned cherries in a pan for 5 mins with the zest and juice of ½ an orange, 50ml water, 1tbsp lemon juice and 1tbsp caster sugar. Mix 1tbsp kirsch with 1tsp cornflour, add to the pan and cook for 2 mins