- Serves: 12
- Cook Time: 30 minutes plus 2 hours setting
- Prep Time: 30 minutes plus 30 mins chilling
- Effort: medium
For the sugar pastry
- 175 g unsalted butter
- 90 g icing sugar
- 250 g plain flour, sieved
- 1/2 orange, zest only
- 2 eggs
For the chocolate filling
- 400 g dark chocolate, (70% cocoa solids)
- 160 g milk
- 400 g cream
- 2 eggs
For the coffee anglaise
- 25 g roasted coffee beans
- 500 ml milk
- 25 g milk powder
- 100 ml whipping or double cream
- 175 g caster sugar
- 5 egg yolks
For the crème chantilly
- 25 g icing sugar
- 300 g whipping cream
1. For the sugar pastry: cream together the butter and sugar until white. Add the flour, orange zest and a pinch of salt and rub into the flour until it resembles a sandy crumble. Add the eggs and bring the mixture together carefully, without over-mixing it. Wrap in cling film and chill for at least 30 minutes before use.
2. Preheat the oven to 160C/gas 3.
3. Put a 26cm tart ring (2.5cm deep) on a baking tray. Roll the pastry out thinly and use to line the tart ring. Cut out a large circle of parchment paper and lay it on top of the pastry. Fill with baking beans (or use rice) and make sure they are pushed into the sides of the ring. Place in the oven and bake for 15 minutes. After this time, remove the parchment paper and beans and return to the oven for a further 5 minutes, until the pastry is golden brown. Leave to cool.
4. For the chocolate filling: melt the chocolate in a bowl over a pan of simmering water.
5. Meanwhile, put the milk and cream in a pan and bring to the boil. Put the eggs in a blender. Once the milk and cream has come to the boil start to blend the eggs and pour over the hot liquid and mix together.
6. Gradually add the contents of the blender to the melted chocolate, stirring continually. Pour the mixture into the pre-baked tart case and leave to set for 2 hours. While the chocolate tart is setting prepare the coffee anglaise.
7. For the coffee anglaise: put the coffee beans in a tea towel and crush with a rolling pin. Put them in a pan along with the milk, milk powder and cream and bring to the boil.
8. Cream together the sugar and egg yolks. Add a third of the hot liquid and mix well. Pour the mixture back into in the saucepan, then stirring continuously, cook until the temperature reaches 85C. Pass through a sieve and leave to cool.
9. For the crème Chantilly: sift the icing sugar into the cream and whip to a peak.
10. Cut the tart into slices and serve with some coffee anglaise and a scoop of crème chantilly.
Rate This Recipe