Orange and chocolate tart
You will need:
You will need:
- For the sweet pastry:
100 g of butter (at room temperature)
100g of sugar
Zest of 1 lemon finely grated
Zest of 1 orange finely grated
325 g of plain flour
2 large eggs
100 g of butter (at room temperature)
100g of sugar
Zest of 1 lemon finely grated
Zest of 1 orange finely grated
325 g of plain flour
2 large eggs
- For the orange filling:
5 medium eggs
150 g of sugar
80 mL of orange juice
5 mL of orange essence (or Grand Marnier for grownups)
150 mL of double cream
Zest of 1 orange finely grated
5 medium eggs
150 g of sugar
80 mL of orange juice
5 mL of orange essence (or Grand Marnier for grownups)
150 mL of double cream
Zest of 1 orange finely grated
- For the chocolate finish:
100 g of dark chocolate
1 tbs of butter (I prefer margarine)
3 tbs of double cream
100 g of dark chocolate
1 tbs of butter (I prefer margarine)
3 tbs of double cream
- For the orange decorations:
Zest of 1 orange
1 big tbs of icing sugar
Preparation:
1. For the pastry, with an electric mixer, beat the butter and sugar together for 1 min. Add both zests and the eggs and beat again until smooth. Add the flour portion wise whilst whisking until it is all incorporated and no lumps of flour remain.
Zest of 1 orange
1 big tbs of icing sugar
Preparation:
1. For the pastry, with an electric mixer, beat the butter and sugar together for 1 min. Add both zests and the eggs and beat again until smooth. Add the flour portion wise whilst whisking until it is all incorporated and no lumps of flour remain.
2. Shape the dough into a ball, wrap with cling film and chill for at least 30 min in the fridge (this will prevent the pastry from shrinking when blind baking). Preheat your oven to 180oC
3. Take the dough out of the fridge and start rolling on a floured surface (don’t forget to flour your rolling pin or the dough will stick to it). Aim to get the pastry rolled as thinly as possible (the width of a pound coin) and transfer into your non-stick tart mould (wrapping the dough around the rolling pin helps transferring it without breaking). Push the dough against the corner of the mould and remove excess pastry.
4. Place a square of creased baking paper on the top of your pastry and fill with baking beans (rice or coins work just as well, creasing the baking paper will help the beans to reach the corners of the mould more easily). Bake in the preheated oven for 10 min. Remove the baking beans and paper and return your pastry case in the oven for an extra 10 min. Take it out of the oven and leave cool. Lower the oven temperature to 160oC.
5. While the pastry is baking you can start on your decoration. With a peeler, shave 1 orange, cut the shaving into thin strips and place into a sauce pan. Cover with water and bring to the boil. Simmer for 10 min, drain all of the water through sieves and repeat this process once more. Drain the water again and place the orange peels on a plate previously dusted with icing sugar. Leave to dry for 1h.
6. For the orange cream, mix together the eggs, the sugar, the orange juice, the orange essence (or Grand Marnier) and the orange zest before slowly adding the cream. Pour the mixture into the pastry case all the way to the top and bake in the oven for 25 min. The cream should come out just about set. Leave to cool.
7. For the chocolate topping, melt the chocolate in a bain-marie with the butter (it will give it a shiny finish) and the double cream. When it has all melted, pour half of the mixture onto the tart and try to spread it as much as possible using a spatula. Add more of the chocolate mixture is needed. The chocolate layer should be quite thing otherwise it will overpower the orange flavour.
8. Leave the tart to cool until the chocolate sets.
9. Enjoy!
