Couverture chocolate is also called baking chocolate.Cool down at room temperature to avoid cracking. Pour the mixture into the tart shell and bake for 45 minutes.
Add eggs one at a time, whisking until combined. Blend chocolate with a hand blender until smooth or a whisk if you don’t have one.Bring the cream, milk and vanilla to the boil then pour on top of chocolate.Chop chocolate and butter into small pieces and place in a bowl. For the filling, preheat oven to 120☌.Once tart shell is cool, it is ready for use. Remove tart shell from oven and cool down completely.Return to oven for 15 minutes or until golden. Remove from oven and remove pie weights from the baked tart shell. Cover the dough with baking paper and place pie weights on top.Dot with a fork and refrigerate for at least 1 hour. Roll out into 3-mm thick disc and line a 25-cm tart tin.Refrigerate for 20 minutes before rolling. If dough is too soft, flatten to a disc and wrap with cling wrap.Add the egg yolks then mix the dough until it forms a ball, add the cold water 1 tbsp at a time if dough is too dry. Cut the butter into the flour using a pastry cutter or your fingers or a food processor. Meanwhile, make the pastry by sifting the sugar and flour together in a medium bowl.Once cool, churn according to ice-cream machine instructions and freeze for 1 hour.Pour into a large bowl and cool over ice. When boiled, remove from heat and pour on to egg mixture, whisking briskly to combine mixture until completely incorporated.In a heavy-based saucepan bring cream, milk, vanilla and the 62 g sugar to the boil.To make the vanilla bean ice cream, whisk egg yolks and the 225 g sugar in a stand mixer until light and fluffy.
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