Chocolate and Orange Tart

Ingredients:

For the pastry:

200g Butter, cold and diced

400g Plain flour

100g Icing sugar

1 Egg

2 tblsp Milk

For the filling:

100g Dark Chocolate, broken into pieces

200g Milk chocolate, broken into pieces

150ml Whole milk

150ml Double cream

2 Eggs

1 Egg yolk

Zest of two oranges

Juice of one orange

To finish:

Toasted chopped almonds

A little more freshly zested orange

Method:

For the pastry:

• Place the flour and butter in a bowl and sieve the icing sugar in. Rub the butter into the flour until evenly mixed and there are no lumps of butter.
• Add the egg and milk and bring together to form a dough but do not overwork.
• Divide into two balls, cling film individually.
• You only need one of these balls for this recipe so refrigerate one for half an hour, the other can be frozen for another tart.
• After the pastry has rested in the fridge remove and roll on a lightly floured surface into a circle about the thickness of a two pound coin (2-3mm)
• Carefully transfer into a lightly greased 9 inch/23cm tart tin. Make sure the pastry is flush to the sides and into the corners, trim the excess pastry from the edges.
• Place the tart into the fridge to rest for thirty minutes.

• 9Pre heat an oven to 180 degrees C (350 degrees F) gas mark 4
• Line the inside of the pastry with two layers of tin foil and fill with baking beans (or use rice or dried beans)
• Bake for 15 minutes then remove the foil and bake for a further 5 minutes, the pastry should be just cooked and mostly uncoloured.

Tip: If you notice any small gaps or cracks whilst cooking your pastry, brush a little egg yolk on them and put back in the oven to make a seal your tart filling mix won’t escape from.

For the filling:

• Pre heat an oven to 110 degrees C (225 degrees F), gas mark 1/4.
• Place the broken chocolate and orange zest in a large bowl.
• In a pan heat the double cream and milk until just before boiling point.
• Pour the hot milk and cream over the chocolate and orange zest and mix until the chocolate has melted.

• When the chocolate has melted, using a whisk, beat in the whole eggs and egg yolk and the orange juice until everything is smooth and combined.
• Pour the mixture into the pre cooked tart case and carefully transfer to the oven.
• Bake for 45 minutes or until the mixture is no longer liquid. Giving the tart a gentle shake should see a slight wobble but a definite firmness.
• Allow to cool at room temperature for 2-3 hours.
• Serve at room temperature.

To serve:

Sprinkle with toasted almonds or any nuts you choose and a little fresh orange zest.