Chocolate Orange Tart

So, I’ve been baking again. My lovely parents bought me a subscription to BBC Good Food magazine for Christmas, and it’s fast becoming one of the best presents I have ever had (and it’s still only January!). Yesterday I decided to whip up a recipe I found in this month’s called “Angela’s Lighter Chocolate Tart”. Except, because if I am going to have a dessert, I’d rather have it less often and have the real deal, I made it with cream (the actual recipe uses creme fraiche) and in place of the coffee, I added orange zest (just because I love chocolate orange).

Now, I must admit, the pastry wasn’t the best – I found it hard to put in the tin, and it looked a bit scruffy… but that didn’t spoil the taste one jot. Next time, I’ll make sure I trim it around the edges before I bake it, rather than after as it says to do in the recipe.

Anyway, here you go…

For the pastry

  • 140g plain flour , plus extra for dusting
  • 50g butter , cut into pieces
  • 2 tsp cocoa powder
  • 1 tbsp icing sugar
  • 1 tbsp rapeseed oil (or sunflower oil)
  • 1 medium egg yolk
  • half-fat crème fraîche , to serve (optional)

For the filling

  • 100g dark chocolate , 70% cocoa solids, very finely chopped
  • 1 tbsp cocoa powder , plus extra ½ tsp for sifting
  • zest of half an orange
  • 2 tbsp semi-skimmed milk
  • 2 medium egg whites
  • 2 tbsp dark muscovado sugar (I used caster sugar as I didn’t have any of this)
  • 85g double cream

Put the flour into a mixing bowl and take out 2 teaspoons (the cocoa will replace it later). Add the butter and rub into the flour until the mixture resembles breadcrumbs. Sift in the cocoa and icing sugar, then stir in the oil, egg yolk and 1½-2 tbsp cold water with a knife, until the dough comes together. Gather into a ball, and roll out on a lightly floured surface, big enough to fit a 20cm round x 3.5cm-deep loose-bottomed flan tin. Ease the pastry into the tin, leaving a slight overhang. Lightly prick the base with a fork, then chill for about 10 mins.

Heat oven to 190C/170C fan/gas 5. Sit tin on a baking sheet. Line the pastry with foil and fill with baking beans (I used dried peas). Blind-bake for 15 mins or until set. Carefully lift out the beans and paper, then bake the pastry case for another 10 mins or until the base is cooked. Remove, carefully trim off the overhanging pastry with a sharp knife, to give the pastry a flat edge, then leave until completely cold. As I said earlier, next time I would trim before baking, rather than at this point.

To make the filling, put the chocolate in a large bowl that will fit over a pan of simmering water without touching it. Mix the cocoa and orange zest with the milk, then pour over the chocolate. Sit the bowl over a pan of gently simmering water, stir, then immediately remove pan from the heat, with the bowl of chocolate still over the water, stirring occasionally, to check when melted. Stir the melted chocolate – it will be quite thick. Stir in 2 tablespoons of boiling water and the chocolate will immediately thin down and become silky smooth. Take the bowl off the pan and leave to cool slightly.

Whisk the egg whites to stiff peaks, then whisk in the sugar until thick and glossy. Fold the cream into the cooled chocolate. Fold one-third of the egg whites into the chocolate mixture using a large metal spoon, then very gently fold in the remaining whites, a third at a time, until evenly mixed in. Remove the pastry case from the tin and place on a serving plate. Spoon the filling into the case, then spread out gently and evenly. Chill for about 3 hours, or overnight, before serving. Serve with a sifting of cocoa and more cream, or ice cream if you like, and enjoy 🙂

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