Ingredients

• butter
• for greasing
• flour
• for dusting
• 375g/13oz ready-made sweet pastry
• 400g/14oz dark chocolate
• 85 per cent cocoa solids
• roughly chopped
• 250ml/9fl oz double cream
• 2 free-range egg yolks
• beaten
• 450g/1lb granulated sugar
• 1 lemon
• juice only
• 550ml/19½fl oz water
• 75g/3oz cornflour
• 1 tsp cream of tartar
• 3 tbsp rosewater
• 3 tbsp icing sugar
• plus extra for dusting
• 110g/4oz dark chocolate
• 85 per cent cocoa solids
• melted
• vanilla ice cream

Directions

• Grease a 20cm/8in loose-bottomed tart tin.
• On a lightly floured work-surface
• roll out the sweet pastry to a size large enough to line the tart tin with a little excess all around.
• Line the tart tin with the pastry
• pressing the pastry into the edges. Trim off the excess pastry with a sharp knife and cover with cling film. Place into the fridge to chill for 30 minutes.
• Preheat the oven to 180C/360F/Gas 4.
• Remove the tart case from the fridge and uncover. Line the pastry with baking parchment then fill with baking beans (or uncooked rice).
• Transfer to the oven to bake blind for 10-15 minutes
• then remove the greaseproof paper and baking beans (or rice) and return to the oven to bake for a further 3-5 minutes
• until it is just cooked and golden-brown. Remove from the oven and set aside.
• Reduce the oven temperature to 170C/345F/Gas 3.
• Meanwhile
• place the chocolate into a heatproof bowl and place over a pan of barely simmering water (do not let the water touch the base of the bowl). Leave to heat until melted
• then remove the bowl from the heat.
• Add the cream and the egg yolks and whisk into the chocolate until combined.
• Carefully pour the chocolate mixture into the pre-cooked pastry case
• smoothing out the mixture to fill the case to the edges.
• Place the chocolate tart into the oven to bake for 15 minutes
• or until the chocolate filling is just set. Remove from the oven and allow to cool to room temperature before serving.
• For the Turkish delight
• line a 23cm/9in square deep baking tray with baking parchment.
• Place 350ml/12½fl oz of the water
• the cornflour and cream of tartar into a separate pan and whisk together well. Place over a medium heat and cook until the mixture has thickened.
• Meanwhile
• place the sugar and the remaining 200ml/7fl oz water and the lemon juice into a pan and place over a medium heat. Bring to the boil and heat to 116C/240F (you will need a sugar thermometer).
• When the sugar and water mixture has reached 116C/240F
• add the cornflour mixture and whisk vigorously to combine. Return to the heat and cook over a low heat for 20-30 minutes
• until thickened and light golden-brown.
• Remove from the heat
• add the rosewater and stir well.
• Pour the Turkish delight mixture into the parchment-lined tray and smooth to the edges. Allow to cool
• then transfer to the fridge to chill for 1-2 hours
• or until completely set.
• When the Turkish delight is set
• dust a piece of baking parchment with icing sugar
• then turn out the set Turkish delight onto the paper. Cut the Turkish delight into squares.
• Dust one third of the squares with icing sugar and set aside.
• Dip the remaining squares of Turkish delight into the melted chocolate and place onto a plate. Place into the fridge to chill and for the chocolate coating to set.
• To serve
• place a slice of the chocolate tart into the centre of each plate. Place two pieces of chocolate-coated Turkish delight and one piece of plain Turkish delight alongside. Serve with a spoonful of vanilla ice cream.