- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 40 minutes plus chilling pastry and setting
- Effort: medium
- 150 ml double cream
- 150 g dark chocolate, 70% cocoa solids, grated
- finely grated zest of 1 oranges
- 1 tbsp orange liqueur
- icing sugar, for dusting
- 1 tbsp chopped mint
- 150 ml whipping cream, whipped, to serve
For the pastry:
- 250 g unsalted butter, softened
- 180 g caster sugar
- 2 eggs
- 500 g plain flour
- pinch of salt
- eggs, beaten to glaze
1. First make the pastry. Beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
2. Sift the flour and salt into a large bowl. Gradually add to the creamed mixture, a spoonful at a time. Bring the dough together into a ball and knead lightly. Wrap in cling film and chill for at least 1 hour.
3. Roll out the pastry thinly and use to line individual tart tins. Leave to rest again in the fridge for 30 minutes.
4. Preheat the oven to 180°C/gas 4.
5. Line the pastry cases with foil or clingfilm and fill with baking beans. Bake blind for 10-15 minutes. Remove beans and foil, and return to the oven for a further 5 minutes until light golden. Remove from the oven.
6. Reduce the heat to 110°C/gas 1/4. Brush the pastry cases with beaten egg. Return to the oven for a few minutes until the glaze is set.
7. Heat the double cream in a small saucepan with some orange zest. Bring almost to the boil, then remove from the heat.
8. Pour the cream over the grated chocolate, stirring until the chocolate has melted. Stir in the orange liqueur.
9. Pour the mixture into the cooked pastry cases. Leave in a cool place (but not the fridge) to set for 1-2 hours. Dust with icing sugar.
10. Mix the chopped mint with the whipped cream and serve with the tarts.
Rate This Recipe