Friday, 12 December 2014

Fat Friday #20 Chocolate Orange Tart


Its right in the middle of December at this point and I'm sure that most of you are either done your Christmas shopping early or are struggling fighting the crowds for those pressies. Well if your like me the main concern is food, especially at this time of year! I'm think rich, decadent, comfort food which is perfect for Fat Friday. This Chocolate Orange Tart will delight as well as impress on the table. Serve with a creamy vanilla ice-cream and chocolate sauce if need more of a chocolate hit!
I must state that I'm giving full credit to my friend and college buddy for the lovely photo. Why not pay her a visit on her cake website?
 
 
Recipe: Makes 1 tart
·       450g dark chocolate
·       300g butter
·       3 eggs
·       3 egg yolks
·       90g caster sugar
·       2 oranges zested

Pate Brisee:
·       250g soft flour
·       205g very cold butter
·       5g salt
·       55g ice cold water

Equipment
·       Bowl
·       Saucepan
·       Bowl
·       Jug
·       Wooden spoon
·       Rolling pin
·       Knife
·       Chopping board
·       4 small round tins
·       Baking beans
·       Baking sheet lined with silicone paper
·       Cling film
·       Fork

For the Pastry
1.    Rub the flour, salt and butter together until just combined. If you over work the mix, the butter will mix too much. 
2.    Add the iced water and bring the dough together.
3.    Once the dough has been brought together wrap in a neat parcel and chill in the fridge while you make the other parts of the dish.
4.    Preheat oven to Gas Mark 4/180c/350f
5.    Cut the chilled dough into 4 pieces. Roll out the dough on a lightly floured surface, until about 2 mm thick.
6.    Line the metal cases with the dough and roughly chop any remaining edges. Prick the dough base lightly with a fork.
7.    Place a little clingfilm into the dough cases and fill with baking beans.
8.    Blind bake for 18 minutes or until completely cooked through.
9.    Take the baking beans out of the tart and bake a little longer to dry the cases out.

Tart Filling:
1.    Melt the butter and chocolate together in the microwave or over a bowl of hot water.
2.    In a separate bowl whisk the eggs and sugar together.
3.    Mix the orange zest into the chocolate.
4.    Pour the chocolate into the egg mixture slowly and whisk.

To Finish:
1.    Pour the chocolate filling into the tart casing and bake on 170c/325f/Gas Mark 3/ for 12 minutes.
2.    Once cooked and cooled. Place the tart in the fridge overnight.

Have a great weekend!
Bake On! Penny x
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