Makes approx 8
Prep Time approx 4 hrs
- 60g icing sugar - sifted
- 15g ground almonds
- 95g unsalted butter - chilled & diced
- 120g plain flour - sifted
- 80g whole egg - beaten
- Zest of 1 orange
- Egg white for brushing
- 330g Dark Chocolate Drops
- 2 whole eggs - whisked
- 225g double cream
- 130g Milk
- 5 oranges - peeled & segmented
- 100g orange marmalade
- 1 tbsp orange juice - reserved from segments
- Place all the dry ingredients in a mixing bowl. Combine until all ingredients resemble breadcrumbs. Add the beaten egg and orange zest and bring together to form a dough. Do not overwork.
- Place on a floured work surface and bring together to form a disk. Wrap in cling film and place in the fridge for at least 1 hour.
- Once rested, on a floured work surface, roll out the dough until about 3mm thick. Heavily grease your tart case and line it with the pastry. Leave a small overhang that you will trim once baked.
- Cover the pastry in cling film and fill with beans or rice and bake blind for 50 minutes to 1 hour. Remove from the oven and take away the beans or rice, brush liberally with egg white in order to create a seal. Allow to cool.
- Preheat your oven to 180oC
- Melt the dark chocolate in a heatproof bowl over simmering water. In a heavy bottomed pan heat the milk and cream. Be careful not to boil the cream, just heat it. Pour the warm cream and milk mix over the beaten egg and whisk together. Stir in the melted chocolate to the cream and egg mix and carefully combine.
- Place the tart shell, still in its case, on a tray in the oven. Pour in your filling mix. Close the door and turn off the oven. The residual heat in the oven will cook the tart enough.
- Leave for 25-30 mins checking after 20. The chocolate mix should still have a slight wobble when you remove from the oven. Allow to cool.
- Decorate the tart with the orange segments starting at the rim and going around in a circle until you reach the centre.
- Gently heat the marmalade and juice in a pan until warm.
- Carefully brush the segments and top of the tart with the glaze. Allow to cool.
- When cool, remove from the case, cut and serve. Serve with a nice dollop of cream.