Chocolate Orange Tart

Chocolate Orange Tart

Why not re-create this delectable dessert brought to us by Gillies Head Chef Duncan Millar. Guaranteed to delight a loved one.

 

Sweet Pastry

250g Plain Flour

100g Icing Sugar

125g Unsalted Butter

2 Eggs

1 Egg Yolk


Chocolate Filling

350ml Double Cream

150ml Milk

400g 70% Dark Chocolate

2 Eggs

1 Orange Zest

 

Method

  1. Add flour, butter & sugar together in a bowl and crumb.
  2. Add eggs & mix together until a dough forms. Roll into a ball & wrap in cling film. Set in the fridge to rest for 1 hour.
  3. Grease & line a tart case, roll out pastry to 3mm thickness & push the pastry into the case. Line with baking paper & baking beans.
  4. Cook for 10mins at 190c. Remove the beans & return to cook for a further 10mins. Remove from oven & glaze with egg yolk to help seal the pastry.
  5. Heat the cream & milk to the boil with the orange zest; take off the heat, leave to infuse for 1hour.
  6. Pour the cream through a strainer over the chocolate & whisk until the chocolate has melted.
  7. Beat the eggs together & whisk into the chocolate cream. Pour the mix into the tart case & bake for 10-15mins at 150C.
  8. Allow to cool, slice with a hot knife & serve.
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