Kitchen Of Yum

This is my first go at a chocolate tart, this is no bake except for the pastry base and uses a chocolate orange gauche for the filling, very chocolaty with a hint of orange.

Ingredients

For the Patsry

• 250g/9oz plain flour, plus extra for dusting
• pinch salt
• 125g/4½oz cold butter
• Few Tablespoons of ice cold water

For the Filling

• 400ml/14fl oz double cream
• few drops vanilla extract
• 100g/3½oz caster sugar
• 400g/14oz dark chocolate, approx. 70 per cent cocoa solids
• 50g/2oz butter
• Zest of 1 Orange
• Juice of 1 orange

Method

1. For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
2. Add the water 1 tbsp. at a time until it comes to a dough. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes.
3. Preheat the oven to 200C/180C Fan/400F/Gas 6.
4. Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of grease proof paper on top and weigh it down with baking beans or rice.
5. Place into the oven for 15 minutes, then remove the paper, beans, and return to the oven for five minutes, or until lightly browned.
6. Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan.
7. Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
8. Once the mixture is smooth, add the Orange Juice and Orange Zest to the mix and mix, best if you use a whisk at first to combine then use a spoon or spatula to remove the air.
9. Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours