Chocolate and Orange Tart

Gloriously decadent, John Torode's dessert, with its artful array of crystallised orange shreds is worth second helpings
Chocolate and Orange Tart
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 45 minutes plus standing time
  • Effort: medium

Ingredients

For the pastry

  • 125 g butter
  • 100 g caster sugar
  • pinch salt
  • 250 g plain flour
  • 2 egg yolks
  • 2 tbsp milk

For the filling

  • 415 ml double cream
  • 2 tbsp caster sugar
  • 100 g butter, softened
  • 455 g dark chocolate, 70% cocoa solids, chopped
  • 100 ml milk

For the orange jelly

  • 1 orange
  • 2 tsp icing sugar
  • 100 g jelly babies

For the crystallised orange rind

  • 1 orange
  • 100 g caster sugar
  • 1 pinches glucose

To finish

  • 150 ml crème fraîche
  • dark cocoa powder, for dusting

Method

1. For the pastry; beat the butter, sugar and salt until light and fluffy. Stir in the egg yolks and add the flour.

2. When the mixture has come together and resembles coarse crumbs, add enough milk to make a soft, but not sticky dough. Knead lightly until it becomes smooth.

3. Shape the pastry into ball and cover with plastic wrap. Transfer to the fridge for an hour or so.

4. Take the chilled dough and grate into a 30cm flan tin. Push the pastry together and pat out with your fingers to cover the base and sides of the flan ring.

5. Rest the pastry in the fridge for an hour before cooking. Preheat the oven to 180C/gas 4.

6. Bake the tart shell for around 12 minutes, until lightly coloured and just cooked through.

7. For the tart filling; pour the double cream, sugar in a saucepan, set over a medium heat and bring to the boil. Remove from the heat, add the butter and chocolate and stir until dissolved. Leave on one side to cool slightly.

8. Add the milk and stir until smooth.

9. Grate the orange and stir the rind into the cooled chocolate mixture.

10. Squeeze the juice from the orange and pour into a saucepan. Add two teaspoons of sugar, bring to the boil, and cook until syrupy.

11. Melt the jelly babies over the heat and then add the reduced juice. Stir to mix and leave on one side to cool.

12. Brush the base of the tart case with this orange mixture and leave to cool.

13. Pour the cooled chocolate mixture into the pastry shell. Leave at room temperature for 2 hours, until set or place in the fridge for 40 minutes. It's best to serve this flan at room temperature, so take it out of the fridge about 20 minutes before you need it.

14. While the flan is chilling, make the crystallised orange rind.


15. For the rind; using a sharp knife or peeler, pare the rind from the orange and remove any excess pith so it is just clean skin.

16. Cut the rind into the very thin strips and place in a heavy-bottomed saucepan with a heavy base.

17. Cover the rind with cold water - bring to the boil and then strain. Repeat the process twice more, using fresh water every time.

18. Transfer the rind to a plate to a clean saucepan and add the sugar and glucose (if using). The glucose helps give it a gloss. Place over a very low heat and slowly melt the sugar.

19. Transfer the orange shreds to greaseproof or silicon paper, and leave to cool.

20. Spread a layer of crème fraiche over the flan and lightly dust with cocoa, if liked. Sprinkle over the crystallised orange strips and serve.

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