Monday, 20 May 2013

Chocolate Tart with Orange Ice Cream

If you like Jaffa's you'll love this choc-orange inspired dessert. To save yourself some time, make the pastry shell in advance. Simply fill the tart with the chocolate filling and bake when you're ready to eat.

Sweet Orange Pastry
250g plain flour
80g pure icing sugar
rind of 1 orange
30g hazelnut meal
pinch of salt
130g butter, cubed
1 egg yolk

Chocolate Filling
400g cream
200g dark chocolate, broken into pieces
2 tablespoons caster sugar
6 egg yolks
30g orange liqueur eg Cointreau (optional)
cocoa, for serving
orange ice cream, for serving  (recipe here)
orange syrup, for serving (optional)

Sweet Orange Pastry
  1. Place flour, icing sugar, orange rind, hazelnut meal and a pinch of salt into the TM bowl and process for 5 seconds/speed 7.
  2. Add the butter to the TM bowl and mix for 10 seconds/speed 7 or until the mixture resembles a sand-like texture.
  3. Add the egg yolk, set to closed lid position and pulse turbo button for 4-5 times or until the mixture comes together.
  4. Turn the dough out and shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes to rest. 
  5. While the pastry is chilling, make the chocolate filling - there is no need to wash out the bowl.
Chocolate Filling 
  1. Place the cream into the TM bowl and heat for 3 minutes/100 degrees/speed 1.
  2. Add the chocolate and sugar and stir for 60 seconds/speed 2 or until smooth.
  3. Add the egg yolks and liqueur and mix for 30 seconds/speed 3 or until the mixture is smooth. 
Putting it all together
  1. Remove the pastry from the fridge and roll out between sheets of non-stick baking paper to 3-5mm thick and place into a 22cm fluted removable base tart tin or tart ring. 
  2. Refrigerate to rest for another 15 minutes. 
  3. Preheat the oven to 180 degrees.
  4. Line the pastry with non-stick baking paper and fill with pastry weights (or uncooked rice or beans.)
  5. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is golden.
  6. Reduce the oven temperature to 150 degrees.
  7. Pour the chocolate filling into the tart shell and bake for 30 minutes or until just set.
  8. Cool completely and dust with cocoa. 
  9. Serve at room temperature with ice cream and a drizzle of orange syrup.
Serves 8-10

To make the orange syrup, place 1/2 cup of freshly squeezed orange juice and 1/2 cup of sugar into a saucepan and gently boil until the mixture has reduced by half. 

1 comment:

  1. Caroline, although a half portion of lemon cake still in my fridge, I am so much tempted to make this beautiful and mouthwatering cake. Your blog space is so lovely and delicious. Have a lovely day.