Chocolate Orange Tart
Veg CD DP 65mins plus cooling
A sophisticated little number for adults only. Serve in thin
slices with a spoonful of thick cream.
Makes 1 x 22cm/9” flan Cold
Vegetarian Fruit Nuts Alcohol Dessert Sweet
225g/ 8oz Plain flour
25g/ 1oz Caster sugar
Grated zest and juice of 2 Spanish oranges
150g/ 5oz Butter, at room temperature
1 Medium egg
For the filling
150g/ 5oz Ricotta cheese
150g/ 5oz Mascarpone cream cheese
2 Spanish oranges
2 Medium eggs
125g/ 4oz Muscavado sugar
2 x 15ml tbsp brandy
100g/ 3 ½ oz 70% cocoa solid dark chocolate
50g/ 2oz Ground almonds
1. To make the pastry, place
half the flour with the caster sugar, orange zest, butter
and egg in a medium size bowl. Add 3 x 15ml tbsp of orange
juice and mix together with a fork to a stiff paste. Add
remaining flour and mix to form a pastry finishing off by
hand. Lightly knead on a surface dusted with flour until
smooth. Wrap and chill for half an hour to rest.
2. Preheat the oven to 200C, 400F, Gas Mark 6. Roll
out and use to line a loose base 22cm/9” flan tin.
3. Line with baking parchment, fill with baking beans or
dried pulses. Rest on a preheated baking sheet and bake
blind for 20 minutes. Remove parchment and baking beans.
4. Prepare filling. Place chocolate in a bowl resting over a
pan of simmering water until melted. Grate orange zest and
whisk with remaining filling ingredients except chocolate to
a smooth consistency. Stir in the melted chocolate. Spoon
into pastry shell.
5. Cut away skin and pith from the oranges. Thinly slice
into rounds. Place on top of the filling around the edge of
the tart with one piece in the centre.
6. Oven bake for a further 20 – 25 minutes until the filling
is just set. Leave to cool and chill until ready to serve.
Cut in thin slivers and accompany with thick cream or ice
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