Chocolate Orange Tart
Chocolate Orange Tart
Try this quick and easy chocolate dessert recipe by Donal Skehanfrom Donal Skehan's Feast.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 1 hour 20 minutes
  • Cooking Time 25 minutes
  • Yield 6 - 8 servings
Ingredients
  • For the chocolate pastry:
  • 125 grams plain Flour, plus extra for dusting
  • 75 grams cold Butter, diced and chilled
  • 25 grams caster Sugar
  • 25 grams Cocoa powder, sifted (good quality)
  • 1 large Egg, beaten
  • For the filling:
  • 240 millilitres Cream
  • 200 grams dark Chocolate (70% cocoa solids), finely chopped
  • 75 grams caster Sugar
  • 2 tablespoons Grand Marnier or Cointreau (orange liqueur)
  • Edible gold powder, to decorate (optional)
Method
  1. To make the pastry, rub the flour and butter together in a bowl with your fingertips until the mixture resembles rough breadcrumbs. Stir through the cocoa powder, sugar and a little beaten egg until the mix comes together to form a ball. Press it into a flat oval, cover with cling film and place in the fridge to rest for 30 minutes
  2. Preheat the oven to 180C. Dust a work surface with a little flour and roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, 4cm deep fluted tart tin with a removable base. Line the tin with the pastry and press it into the sides before trimming the edges. As you line the tin, if the pastry crumbles, don’t panic, just patch it together
  3. Prick the base with a fork all over and line with foil, shiny side down, and fill with baking beans Place the pastry shell in the oven to blind bake for about 15 minutes until the pastry is a light golden brown. Remove the tin from the oven, lift out the foil and beans and cook for a further 6–8 minutes until cooked through and lightly golden. Remove the tin from the oven again and allow it to cool on a wire rack
  4. Prepare the filling by placing all the ingredients in a heatproof bowl over a pan of simmering water. Mix until smooth and then pour into the cooled pastry case. Allow to set in the fridge for 1 hour, before dusting with gold powder, if using, and serve cut into in generous slices on plates

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