Mr T is starting to complain about the desserts (the weight word came up) – but saying that, he ate the entire Mandarin tart and most of the biscuits – so he might have a point but when I took the chocolate tart out of the oven, I could see that his love for chocolate was taking over again.
I tried a baked chocolate tart with a hint of orange (needed to use one up – and infused the cream with it) but the risk is always that the top cracks – which it did this time as well. But the tart was perfect otherwise. A little crust on top and gooey in the middle – chocolate heaven I may say. This tart is definitely a treat, rich, velvety and gooey – just as a treat should be.
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| A slice of chocolate heaven |
You will need:
- Sweet pastry
- 375g cream
- 7 egg yolks (told you, it’s a treat)
- 200g Caster Sugar
- 175g dark chocolate (I used 55%)
- Zest of one orange
Line a 10″ pastry case and blind bake for about 15 mins. Brush the pastry with egg white and return to the oven for another 5-10 mins. Set aside
Whisk together egg yolks and sugar. In a separate bowl break up the chocolate.
Bring the cream with the orange zest to a boil – be careful not to burn the cream, remove from heat and pour half of the cream over the chocolate and add the other half to the egg mixture. Stir the chocolate to melt and when smooth mix both mixtures together. Pour into the pre-baked pastry case and bake at 160C for 25 mins. (if doing individual tarts – reduce the baking time by 10 mins).
It tastes fantastic when it is still slightly warm (the chocolate will even be more gooey) but is best served at room temperature.
Bon Appetite
