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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  Flan 

 

Ingredients

For the orange pastry
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

Instructions

 

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 cream.

 


 

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