Sunday, December 09, 2007

Dark Chocolate and Orange Tart with whisky cream (12)


Sweet pastry:

Flour (soft) 400g

Sugar 100g

Butter 250g

Eggs (beaten) 2

Chocolate and Orange filling:

Chocolate couverture (plain) 350g

(Broken into pieces)

Eggs 4

Double cream 400ml

Sugar 75g

Juice and zest of 2 oranges

Whisky cream:

Double cream 560ml}

Whisky 100ml} whisk together

Icing sugar to sweeten


To make the pastry; sieve the flour then lightly rub in the butter to a sandy texture. Make a well in the centre; add the sugar and beaten egg, mix until dissolved.

Gradually incorporate the flour and butter and lightly mix form a smooth paste. Wrap the pastry in cling-film and allow to rest in the fridge for at least one hour before rolling out.

After the pastry has rested; divide in two and roll each half on a lightly floured surface and carefully line two (8 inch / 20cm) flan rings. Bake blind in a pre-heated oven 200’C/400’F for 15 minutes.

To make the filling; melt the broken chocolate pieces in a bowl over hot water. Lightly whisk the eggs and sugar together, bring the cream to the boil and pour on to the eggs and sugar, whisk together and combined. Ladle into the blind-baked pastry cases and cook in a cool oven 130C’/250’F for 25 – 30 minutes or until the chocolate filling has set. When cooked remove from the oven and allow to cool.

At service/to order; carefully cut each tart in to 6 equal portions, place on a cold dessert plate, garnish with a quenelle of whisky cream, chocolate shavings and a sprig of mint. Lightly dust with icing sugar and serve.

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