Chocolate Tart, Marsala Sabayon, Alberobello Gelato Recipe

Make the Tart Crust

In a bowl, combine flour, cocoa powder, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg and vanilla until dough forms. Press into a tart pan and chill for 30 minutes.

Blind Bake the Crust

Preheat oven to 350°F (175°C). Line the crust with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and bake for an additional 10 minutes until set. Allow to cool.

Prepare the Chocolate Filling

Melt dark chocolate with heavy cream in a double boiler. In a bowl, whisk eggs and sugar until light. Gradually mix in chocolate mixture and vanilla. Pour into the cooled tart crust.

Bake the Tart

Bake the tart at 350°F (175°C) for 25 minutes. Let it cool before serving.

Prepare the Sabayon

In a heatproof bowl, whisk egg yolks and sugar until thick. Gradually whisk in Marsala. Place over simmering water and whisk continuously until the mixture is frothy and thickened. Serve warm or chilled.

Make the Gelato Base

In a saucepan, heat milk and cream with sugar until dissolved. Remove from heat, add vanilla and salt. Cool the mixture, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.