Chocolate orange tart with an orange zest sweet pastry

For this you will need to cook and cool the pastry before you do the filling. When I do a filling into a cold pastry I tend to, well if possible, coat the base with melted chocolate this just helps prevent the pastry going soggy before the filling has a chance to set.
I ended up having to back the pastry twice yesterday due to my children deciding that they would have a fight just as The pastry was due to come out. I am just great full that when I did the first pastry I cut off the excess which gave me enough to cook another tart case.
So you will find a picture of that pastry is my disaster folder.

What you need:

Pastry:
6 oz plain flour
2 oz icing sugar
125g butter
zest 1 orange
1 egg, beaten
2 bars of chocolate melted.

Filling:
5 oz dark chocolate
8 fl oz double cream
4 egg yolks
2 oz golden caster sugar
1 tsp cornflour
juice of 1 orange.

What you do:
Pastry
Put your flour, sugar, zest in a bowl

and rub in the butter with your fingers until you have bread crumbs.

Add the egg and mix until your pastry forms.

As you can see my pastry is still very wet and sticky so I added a hand full of flour, I think this was because my egg was larger than expected. I use bog standard size eggs ( I buy mine in Asda and it is the largest box you can get) If you find your pastry is dry and not forming into a dough add orange juice a tsp at a time.

Remove from the bowl and knead on a very lightly floured work top for a few seconds only

Wrap in cling film and store in the fridge for at least 30 minutes.
Roll out your pastry and place in to your tin.

 Trim off any excess I use my rolling pin. If you are scared it will shrink to much you can leave on the excess and trim it off after baking which I did the second tome I bake this pastry

Prick the base

and  cover with grease proof ( I screw my grease proof up before putting it in the tart case as it makes it easier to handle) . Place your baking beans on top.

Place in the fridge for 20 minutes.
Preheat your oven to 190 o'C and place your pastry on the middle shelf. Bake for 20 minutes. Remove the grease proof and beans and bake for 15 minutes.

Remove from the oven and leave to cool. Once cool remove it from its tin.
Once cool I  melted 2 bars of chocolate and coated the bottom of the pastry

Then place it on a plate.

Filling
Place the chocolate and cream in a bowl and place this over a pan of simmering water, make sure the water does not touch the bowl, stir occasionally.

In a jug beat the egg yolks, cornflour and sugar together until light and fluffy.

Once your chocolate has melted and combined with the cream, remove the bowl from heat and beat in your egg mix.

Place the bowl back over the pan and stir until the mixture thickens.  Add in your orange juice and keep stiring for a few minutes. Do not let your chocolate mixture to boil.

Remove your chocolate filling from the heat and allow to cool slightly

Pour your chocolate mixture into the prepared pastry case and chill until it has set.

Happy Baking
Shelly
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