Chocolate tart, marinated fruits and lemon cream Archive

Ingredients

• 80g/3oz icing sugar
• 125g/4½oz plain flour, plus extra for dusting
• 75g/2½oz unsalted butter
• 2 free-range egg yolks
• ½ vanilla pod, split in half and seeds scraped out
• rice, for baking blind (alternatively use baking beans)
• 100g/3½oz caster sugar
• 1 thumb-sized knob fresh root ginger, finely grated
• 1 papaya, finely diced
• 1 pomelo fruit (or grapefruit if not available)
• 1 pomegranate, seeds only
• 150ml/5fl oz double cream
• 250ml/9fl oz full-fat milk
• small pinch dried chilli flakes
• 400g/14oz dark chocolate, melted
• 50ml/2fl oz white rum
• 2 medium free-range eggs
• 200ml/7fl oz double cream
• 1 unwaxed lemon, juice only