SLIDER

xmas 2018 - chocolate orange tart



Welcome to Day 3 of Christmas Week. I was looking through Sweet by Ottolenghi and Helen Goh and saw a photo of some little baked chocolate tarts. The tarts have a sweet surprise of either marmalade or tahini in the base. I'm not a huge tahini fan but I knew I had a pot of blood orange marmalade lurking in one of my cupboards. I located the pot of marmalade then put my thinking cap on and wondered if I could make a larger chocolate tart using the 17cm tart ring I'd carefully carried home from Paris.  



I used my favourite chocolate pastry recipe for the shell, then spooned some marmalade into the pre-cooked base. I then topped the marmalade with my favourite chocolate custard filling before baking the filling until it had just set. As I'd not made the tart before, I took it into work with my fingers crossed. I shouldn't have worried because the tart was a triumph - crisp chocolate pastry, silky smooth filling with a marmalade surprise in the base. I was going to candy some orange slices for decoration but instead bought a bag of chocolate dipped orange slices online. 



Here's the recipe for you which makes a 3 cm deep 17cm tart. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.




Chocolate Orange Tart Recipe - makes a 17cm tart
Chocolate Pastry
225 g (8 oz) plain flour
25 gm (¼ cup) cocoa 
125 g (4½ oz) unsalted butter chilled and cubed 
85 g (3 oz) caster sugar
1 egg, beaten

Filling
225g good-quality dark chocolate, roughly chopped
2 eggs
150ml thickened cream, plus extra whipped cream to serve (optional)
100ml milk
½ cup orange marmalade

Topping
Cocoa powder
Chocolate orange slices (optional)
Whipped cream

Pastry
Place the flour, cocoa, butter and sugar in a food processor and process until the mixture resembles breadcrumbs. Gradually add the beaten egg until the dough starts to gather around the blade of the processor. Remove the dough and bring together into a ball. Wrap in plastic and refrigerate for 30 minutes. You won’t need all the pastry so freeze the leftovers for later use. 

Method
Lightly grease a 17 x 3 cm tart pan. Roll pastry between 2 sheets of baking paper to 5mm thick, then use to line pan. Chill for 30 minutes.

Preheat oven to 180°C. Line the pastry with baking paper and pastry weights or uncooked rice. Blind-bake for 20 minutes, then remove paper and weights and bake for 10 minutes or until pastry is dry. Set to one side until cool. If there are any cracks in the pastry, repair the cracks with some of the leftover dough.

Reduce oven to 150°C. Place chocolate in a heatproof bowl over a pan of gently simmering water, not letting bowl touch water. Allow to melt and then stir until smooth. Remove from heat and cool. Gently whisk eggs in a separate bowl to just combine (don't allow to froth).

Heat cream and milk in a saucepan over medium heat until just below boiling point and then pour over eggs, stirring. Return to pan over low heat and stir for about 5 minutes until thick. Pour the custard through a sieve over bowl of chocolate, stirring gently until smooth.



Spread the marmalade over the base of the cooled pastry shell. Pour over the chocolate custard, then bake for 10-15 minutes or until just set. Leave tart in switched-off oven for 1 hour with the door closed. Remove and cool completely before slicing. If desired, top with a dusting of cocoa powder and a chocolate dipped orange slice with some whipped cream on the side.




It was a bit of a fiddle making the tart but I think the end result was worth the effort.

See you all again tomorrow for Day 4 of Christmas Week.

By for now,

Jillian

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