For the pastry
For the ice-cream
300g white chocolate
1 litre milk
7 egg yolks
For the filling
450g extra-bitter chocolate
3 egg yolks
Make pastry and allow to rest for two hours. Roll out and line 30cm tin. Chill and bake blind.
To make the ice-cream, melt the chocolate. Boil the milk. Make a sabayon with egg yolks and sugar and pour over the boiling milk. Whisk in the chocolate. Churn and then freeze.
To make the filling, melt the chocolate and butter. Whisk the eggs, egg yolks and sugar to a sabayon and fold into the melted chocolate. Pour into the tart and bake in a low oven at 150ºC for about 30 minutes.
Turn out and cut into 12 portions when cool. Serve with ice-cream.