Death By Chocolate: Chocolate Orange Tart
I know you thought I wouldn’t do it, but I’m back for my second Sweet Adventures Blog Hop and this month I am baking! This months hostess is Christina from The Hungry Australian and she invited us to create our most indulgent chocolate recipe. As a non-dessert eater this one is probably the easiest challenge for me, as the one thing I do love is chocolate. Although the problem is (and there always is a catch with me), the chocolate I love is a simple, unadulterated bar of chocolate from a well known purple brand in the UK (and yes it has to be made in the UK and not Australia or any other country it might be made in). I know I’m a little wordy, and I like to tell a story, but not even I can write a whole blog post about a bar of chocolate, so I delved back into my vault of food memories and remembered a chocolate dessert my mum used to make.
I have written many times about my mum’s narrow culinary achievements, for the majority of my life it has been the Pavlova, but in my late teens she branched out thanks to the Delia Smith Christmas collection, and for a a short while Delia’s chocolate truffle torte was the other dish that was always present at a special occasion.
Delia Smith or as my mum would say, “She who must be obeyed” is the British equivalent of Margaret Fulton. Personally, Delia Smith is not someone whose recipes I want to confess to cooking, as she is a cook of another generation, but I will credit her with the inspiration for this dish. The original chocolate truffle torte was incredibly rich, and indulgent, but I think my modifications have made it even better.
Presenting my chocolate orange tart. The orange inspiration has come from my second favourite chocolate bar, or should I say chocolate sphere, you know, the one with the add that goes “It’s not Terry’s, it’s mine.” I was toying with the idea of chocolate and raspberry or trying to include all three types of chocolate in one recipe, but my heart just kept going back to chocolate and oranges and childhood memories of tapping and unwrapping the chocolatey ball of goodness. In fact, they were such a feature in our household at one point that we used to collect the stickers from the wrapping and stick them on the neck of my dad’s guitar. People have funny family habits don’t they?!
I also added the pastry case to this recipe because I felt it made it that little bit more special. I really like this pastry recipe, for someone who is not a fan of working with pastry, it is really easy to work with and always works. I adapted it from a Gordon Ramsay recipe in the Passion for Flavour book.
The verdict? This tart is a disgustingly chocolatey tart of naughtiness, just the way I like it. The texture is not as dense as I remember. I think I may have put a drop too much alcohol and corn syrup in. The original recipe was for glucose syrup which may have something to do with the more mousse like texture. But the change of texture was certainly not a disaster and possibly lends itself better to the tart than the denser torte would have. Either way, I am still in love with the rich, chocolate orange flavour.
For the pastry:
125g unsalted butter at room temperature
90g caster sugar
1 egg, beaten
200g plain flour
50g cocoa powder
tiny pinch of salt
1 egg yolk mixed with a teaspoon of water
For the filling:
225g 70% dark chocolate
50g light corn syrup or liquid glucose
50ml Grand Marnier
280ml thickened cream at room temperature
1 orange to serve
Pre-heat the oven to 180 degrees Celsius.
Combine the butter and sugar and mix in a stand mixture until just creamed (don’t over mix). Gradually add the beaten egg so that it doesn’t curdle. Sift the flour, salt and cocoa powder into a bowl, then gradually add to the egg/butter/sugar mix until it comes together. It is a very soft, and quite delicate dough. Carefully form it into a ball and place in the fridge to firm up for at least half an hour.
Once rested, roll out the pastry between two pieces of cling film. This is an awesome trick recommended by Gordon Ramsay as it protects the pastry and stops it sticking. I also find it helps me roll the pastry out much thinner, to about 2-3mm for this recipe. Line a large, loose bottom flan tin with the pastry, carefully pressing it into the edges of the tin and allowing the pastry to over hang slightly. I trim any really large pieces of pastry from the edges of the tin, but I always allow at least half a centimeter to remain over the edge to allow for shrinkage while cooking. Reserve any leftover pastry to patch up cracks. Prick the base of the pastry and chill in the fridge for another half an hour.
Once chilled cover the pastry in baking paper and baking beans and bake blind for 15 minutes. Remove from the oven and take out the beans and paper, patch up and bake for a further five minutes until cooked through. Brush the base with the egg yolk mix to seal and return to the oven for another three minutes to set.
Trim the rough edges of the pastry case and allow it to cool while you make the filling.
Break the chocolate into a heat proof bowl and add the corn syrup and Grand Marnier and heat gently over a pan of water until the chocolate melted. Stir to combine and leave to cool slightly. Whip the cream until it starts to thicken, then add half of the cream to the cooled chocolate mixture. Stir to combine then fold the chocolate into the rest of the cream and pour into the cooled pastry case. This quantity didn’t quite fill my pastry case, as I halved the original recipe, but the full recipe would have been too much. If I do this one again I would probably do three quarters of the original recipe.
Place the tart into the fridge to set. It will take a few hours. Just before serving top with slices of orange and serve with cream or creme fraiche.