It’s Easter and I’m sitting here wondering why the heck there is no chocolate in the house. Truth be told, we don’t get into Easter. We used to buy a few Easter eggs for our Little Man when he was younger and do an Easter egg hunt just for fun, but I am not really into all the hype. I know, I know, Grinch and all that stuff.
If I am going to indulge in something deliciously sweet I will usually opt for home made. So it was fitting that as I sat here pondering the lack of chocolate given it’s been plastered in front of me every time I enter the store since the Christmas decorations came down, I flicked through a magazine and saw an image of the most gorgeous double chocolate (YUM) orange (YUM) tart. One guess what I did next…
As much as I love creating my own recipes or adapting them from others by adding my favourite ingredients and removing the ones I don’t particularly like, I decided to follow this recipe to a T. It was easily read, I had all the ingredients at hand, and I saw no reason to alter it. I am a huge fan of the citrus and chocolate combination so I was hooked at first sight. The only amendment I made was I used shortcrust sheets rather than the stuff you have to roll out yourself.
Recipe from lifestyle/food section of Marie Claire. Warning, this is not for the faint hearted, it’s a very rich tart. RICH!
Ingredients (serves 8):
3 oranges, juiced – plus zest of 1 orange
35g orange jelly crystals
2 sheets of shortcrust pastry (or you can make your own if you’re inclined – 375g is needed rolled at 3mm)
50g caster sugar
5 eggs – 3 separated and 2 whole
400g premium dark cooking chocolate
300g unsalted butter
The original recipe called for 1 tablespoon Grand Marnier or Cointreau. I wasn’t going to head out to buy a bottle for one tablespoon so I omitted it.
Preheat oven to 200oC (conventional – 180oC for fan forced).
Heat orange juice in a saucepan over medium heat, add jelly crystals to dissolve. Stir in orange zest once cooled.
Place shortcrust pastry into a greased 24cm tart tin. I used 2 sheets as 1 didn’t quite cover the enter tin. Obviously I had to piece it together to fill the edges. The bonus of making your own here is you can make one full sheet. You can also buy pastry in blocks which you then roll out to the required size yourself. I had ready rolled sheets in my freezer so used them here.
Trim off excess and pierce base with a fork. Line with parchment paper and load with baking weights, ensuring weights fill the entire base. If you don’t blind bake your base it will wind up soggy, so I absolutely recommend this step.
Blind bake pastry for 15 minutes. Remove from oven and carefully remove baking paper and weights, allow to cool for 5 minutes then bake again for a further 15 minutes until golden in colour. As we will be chilling the filling rather than baking it any further, you want the base to be well cooked. Remove from oven and allow to cool.
Once pastry has cooled pour in jelly and refrigerate until set, at least 1 ½ hours.
Melt chocolate in double-boiler over medium heat. Add butter and stir until melted. Divide into two portions.
In a separate bowl whisk sugar, three egg yolks and two whole eggs until fluffy and thickened. Add one half of the chocolate butter mixture and combine well. Pour evenly over jelly, chill until set for about 1 hour.
Once tart is set, pour remaining chocolate butter mixture onto top of tart. If chocolate has hardened, reheat to a spreadable texture.
I know Easter eggs have their own unique flavour and purpose but I am happy to say this tart topped off any Easter treats I have ever had. I’m a very happy and easily pleased grinch.
This recipe was shared at What’d you do this weekend over at Recipes and Ramblings with the tumbleweed contessa. Head over and check out all the wonderful linked up recipes.