Dark Chocolate Tart with Orange
Serves 8 or more on how you cut it.
Ingredients
200g / 7oz plain flour
2 tbsp of water
1/4 tsp salt
50g / 1 3/4oz ground almonds
125g / 4 1/2oz chilled butter
7 tbsp caster sugar
3 medium eggs seperated
250g / 9oz 70% Dark Chocolate
400ml / 14fl oz double cream (250ml for the chocolate)
2 tbsp orange liqueur (I think maybe 4 for a more intense kick if you wish)
1 Orange segmented and chopped
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Firstly put the flour, salt, almonds and butter into a food processor and process it into fine bread crumb state. Then add two tbsp of sugar, one egg yolk and two tbsp of water. This will bring it all together into a ball. Then put it into a plastic food bag or wrap it in cling film the chill it in the fridge for 30mins.
Now pre heat your oven to 200/mark 6 fan/gas. Roll out the pastry into a circular shape or enough to fit a deep 23cm/9in lose bottom fluted tart tin. Now if you do not have a deep one you can use the extra pastry to make a little wall around the tart tin like I did. Then get some baking sheet or greese proof paper. Scrunch it up and run it under the cold water tap. To make it more work able then dry it out a little and put it in the tart tin and fill with either rice or beans or the little ceramic balls to help keep the shape of tart case as you blind bake it for 20mins. Then take the paper and the beans or whatever you used out. Then lightly beat one egg white and brush it all over the trat pastry then put back in the oven for 5mins till lightly golden. Once done take it out and let it cool in the tin then turn the oven down to 140/mark 1 fan/gas.
Now at this point you need to start melting the chocolate slowly over simmering water. At the same time whisk the remaining egg whites till stiff and add half the sugar left and whisk that into the egg whites. Always keep an eye on the chocolate melting stirring it gently. Now when the chocolate is melted. Slowly add the 250ml of double cream to it about half at first until mixed together then the last half. Once all of it is mixed in Let it cool for ten minutes.
Once its cooled down whisk in the last two egg yolks the remaining sugar and the liqueur. Once its mixed together nicely Taste it and if you wish add some more liquer if you wish it to be stronger. Then Gently fold in the Stiffend egg whites. Once that is done, pour it into the pastry case. Then Bake for 15 to 20 mins. Then let it cool. If wish it to be harder you can put it in the fridge to harden. But I would advise to let it cool and have it nice and gooie.
Now with the remaining cream whip together skin and segment the orange and chop it up and mix it into the cream and serve with the tart. Now enjoy this awesome yummy tart.
Serves 8 or more on how you cut it.
Ingredients
200g / 7oz plain flour
2 tbsp of water
1/4 tsp salt
50g / 1 3/4oz ground almonds
125g / 4 1/2oz chilled butter
7 tbsp caster sugar
3 medium eggs seperated
250g / 9oz 70% Dark Chocolate
400ml / 14fl oz double cream (250ml for the chocolate)
2 tbsp orange liqueur (I think maybe 4 for a more intense kick if you wish)
1 Orange segmented and chopped
==============================
Firstly put the flour, salt, almonds and butter into a food processor and process it into fine bread crumb state. Then add two tbsp of sugar, one egg yolk and two tbsp of water. This will bring it all together into a ball. Then put it into a plastic food bag or wrap it in cling film the chill it in the fridge for 30mins.
Now pre heat your oven to 200/mark 6 fan/gas. Roll out the pastry into a circular shape or enough to fit a deep 23cm/9in lose bottom fluted tart tin. Now if you do not have a deep one you can use the extra pastry to make a little wall around the tart tin like I did. Then get some baking sheet or greese proof paper. Scrunch it up and run it under the cold water tap. To make it more work able then dry it out a little and put it in the tart tin and fill with either rice or beans or the little ceramic balls to help keep the shape of tart case as you blind bake it for 20mins. Then take the paper and the beans or whatever you used out. Then lightly beat one egg white and brush it all over the trat pastry then put back in the oven for 5mins till lightly golden. Once done take it out and let it cool in the tin then turn the oven down to 140/mark 1 fan/gas.
Now at this point you need to start melting the chocolate slowly over simmering water. At the same time whisk the remaining egg whites till stiff and add half the sugar left and whisk that into the egg whites. Always keep an eye on the chocolate melting stirring it gently. Now when the chocolate is melted. Slowly add the 250ml of double cream to it about half at first until mixed together then the last half. Once all of it is mixed in Let it cool for ten minutes.
Once its cooled down whisk in the last two egg yolks the remaining sugar and the liqueur. Once its mixed together nicely Taste it and if you wish add some more liquer if you wish it to be stronger. Then Gently fold in the Stiffend egg whites. Once that is done, pour it into the pastry case. Then Bake for 15 to 20 mins. Then let it cool. If wish it to be harder you can put it in the fridge to harden. But I would advise to let it cool and have it nice and gooie.
Now with the remaining cream whip together skin and segment the orange and chop it up and mix it into the cream and serve with the tart. Now enjoy this awesome yummy tart.
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