This chocolate and hazelnut tart boasts an interesting and delicious twist with ice cream made from James Squire's limited edition brew, The Wreck Preservation Ale.


  • Cocoa sable

  • 390g plain flour

  • 170g caster sugar

  • 66g cocoa powder (good quality)

  • 60ml espresso (can use instant)

  • 2 egg yolks

  • 1 tbsp pure cream

  • Ganache

  • 120ml pure cream

  • 225g Valrhona dark chocolate (can substitute for any good quality dark chocolate)

  • 45ml espresso (can use instant mixed with some water)

  • Hazelnut praline

  • 200g whole hazelnuts

  • 250g caster sugar

  • The Wreck ice cream

  • 600ml James Squire The Wreck (can substitute for James Squire Jack of Spades Porter)

  • 600ml thickened cream

  • 395g condensed milk

  • Crumble

  • 125g caster sugar

  • 75g cornflour

  • 62g butter

  • Pinch sea salt

  • 50g cocoa powder

  • 125g almond meal

  • Garnish

  • Fresh raspberries

  • Baby lemon balm


  • 1.

    For the cocoa sable preheat fan forced oven to 165°C. Cream the butter and sugar in a mixer with a paddle attachment on high until pale. Add the cocoa and with mixer on medium add in one egg at a time. Once all eggs are added, add in cream and espresso. Slowly add flour with mixer on low speed until all flour has been added and the dough is just starting to form. Turn off mixer and turn out onto bench. Knead dough on bench for a few minutes until it has come together. Let rest for one hour then roll out between baking paper until 3mm thick. Line tin bottom and sides (ideally the tin you use only has 2cm sides). Blind bake in oven for around 15 minutes. Set aside.

  • 2.

    For the hazelnut praline toast hazelnuts at 170°C for around 5 minutes. Peel hazelnuts by placing them into the centre of a towel bring up the sides into one hand and roll the part with the nuts in your other hand rubbing them together. Discard skin and place in a tray. With the sugar make a dark caramel using a sugar thermometer bring to 170°C. Pour caramel over nuts and let cool. Once cool, smash up the praline leaving some of the nuts whole for texture.

  • 3.

    For the ganache heat cream to a simmer and pour over chocolate, mix with a wooden spoon while adding espresso until glossy.

  • 4.

    To assemble the tart place hazelnut mixture into bottom of the tart around 1cm thick. Pour over warm ganache (if it has gone cold and thick just heat gently again) until it reaches the top of the edges. Set in fridge.

  • 5.

    For the crumble mix all dry ingredients together, melt butter, pour into dry ingredients and mix very well by rubbing in your hands. Spread thinly onto tray and bake at 160°C for around 15 minutes while stirring every 5 minutes.

  • 6.

    To make The Wreck ice cream reduce The Wreck in a pot down to 100ml, chill down in fridge. Whip thickened cream until soft peaks, gently fold through condensed milk and beer reduction (fold gently so as not to take out too much air from your cream). Place in a container and freeze. Check after two hours, give a gentle stir and allow to freeze overnight. 

  • 7.

    To plate up cut tart into desired pieces and place on plate. Add some raspberries to top of tart. Next to the tart place some crumble and scoop ice cream on top of this crumble. Garnish with some lemon balm and enjoy.


The Wreck dessert created by Head Chef Chris Evanges for Squire's Landing.

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