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Chocolate and Orange Tart


Filling;
200g (7oz.) Dark Chocolate
Grated Zest and Juice of two Oranges
125g(4 oz.) Unsalted Butter
3 Eggs and 2 Egg Yolks
110g (4 oz) caster sugar

Pastry;
175g (6 oz.) Flour
30g (1 oz.) Castor sugar
110g (4 oz.) Butter
1 Egg Yolk
2 Tbs. Water

Set oven to 150C. 300F Gas 2
You will need a 9ins. X 1ins. deep Tart Tin

Method;
For the pastry, dice the butter and rub it in to the flour and sugar.
(Or put the flour,sugar and butter in a food processor and crumb)
Add the egg and water and bind into a dough.Roll out to line the tart tin leaving a small overlap in case it shrinks.Line with greaseproof paper and weights and bake blind for 15 mts.Remove the paper and bake for a further 5 mts to brown and crispen.

Filling; Melt the chocolate gently with the butter,stir in the orange juice and grated zest and leave to cool a little. Beat the eggs, egg yolks, and sugar together until thick and white.( At this stage you may need to re-whisk the chocolate mixture) Fold both mixtures together and pour into the pastry shell.
Bake for 30 mts or until just set.



April 5, 2010 09:52 AM | 0 Comments
  Martin Dwyer
Consultant Chef