Method

• 1.
  For the chocolate pastry, place cocoa, sugar, flour, butter and a pinch of salt flakes in a food processor and whiz until it resembles breadcrumbs.
• 2.
  Add 1/4 cup (60ml) iced water and pulse until the pastry just comes together. Turn out onto a lightly floured work surface and knead gently to bring together. Shape into a flat disc and enclose in plastic wrap, then chill for 30 minutes.
• 3.
  Roll out the pastry on a lightly floured work surface to a 3mm-thick round, then use to line a 20cm round loose-bottomed cake pan, leaving a small amount of pastry overhanging. (you don’t need to grease the pan). Refrigerate for 30 minutes to firm up.
• 4.
  Preheat oven to 200°C. Prick pastry with a fork, then line with baking paper and fill with pastry weights. Bake for 20 minutes, then remove weights and paper. Bake for a further 12-14 minutes until edges are crisp. Using a small serrated knife, trim edges of pastry. Cool completely.
• 5.
  For the chocolate filling, place the chocolate and 1/2 tsp salt flakes in a heatproof bowl and set aside.
• 6.
  Place the cream and peppermint extract in a small saucepan over high heat. When the cream starts to bubble around the edges, pour over chocolate. Set aside for 2 minutes or until melted, then stir until smooth. Stir through the oil. Pour into pastry case and top with pistachios. Chill for 2 hours or until firm.
• 7.
  Remove the ice cream from freezer for 20 minutes to soften slightly, then carefully spread over the chocolate filling. Freeze for 2 hours or until firm.

• 8.
  When ready to serve, combine sugar, eggwhites and cream of tartar in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water). Whisk until sugar dissolves, then transfer to a stand mixer fitted with the whisk attachment. Whisk for 10 minutes or until stiff peaks.
• 9.
  Remove base from freezer and remove from pan. Working quickly, cover with meringue, then use a kitchen blowtorch to caramelise the meringue. Serve immediately.