For the pastry
|200 g g||flour flour||
|100 g g||butter butter||
|0.25 tbsp tbsp||salt salt||
|1||egg yolks egg yolk||
|2 tbsp tbsp||water water||
For the chocolate custard
|300 ml ml||whole milk whole milk||
|150 g g||dark chocolate dark chocolate||
|50 g g||icing sugar icing sugar||
|4||egg yolks egg yolk||
|20 g g||flour flour||
|20 g g||cornflour cornflour||
|2 tbsp tbsp||dark rum dark rum||
|200 ml ml||double cream double cream||
|50 g g||dark chocolate dark chocolate||
|250 ml ml||double cream double cream||
|zested and segmented (pith removed)|
Chocolate orange custard tart
Zesty orange balances perfectly against cream and rich chocolate in this stunning dessert. For easier prep use ready rolled shortcrust pastry for the base and decorate the top with chocolate orange thins or grated dark chocolate.
- Begin by preparing the pastry. Rub together the flour and butter to form a breadcrumb-like texture, then add the remaining ingredients and bring the mixture together in your hands to form smooth pastry (you could also pulse in a food mixer, if you prefer). Shape into a flat disc, cover with cling film and chill for 30 minutes.
- Meanwhile, make the custard. Heat the milk until steaming, then remove from the heat and stir through the chocolate to melt. In a separate bowl, whisk together the yolks and sugar, then add the flours and, still whisking, gradually pour in the chocolate milk.
- Return the custard mix to the pan and heat, beating with a wooden spoon until smooth and thick. Pour across a dish to cool a little, then cover in cling film and chill in the fridge until required.
- Roll out the chilled pastry and press into a 20cm non-stick loose-bottomed tart tin. Chill in the freezer for 20 minutes.
- Preheat the oven to 200ºC/180ºC fan/gas mark 6.
- After this time, line the pastry with foil and baking beans and blind bake for 20 minutes. Remove the foil and beans and return for 5-8 minutes until completely cooked through. Leave to cool.
- Once the pastry has cooled, scrape the cold custard into a bowl and add the cream, beating until smooth. Still mixing, add the orange zest and rum until combined. Spoon into the tart case and leave to chill.
- For the decorations, microwave the chocolate in 30 second bursts until melted. Drizzle some of the melted chocolate into tree shapes on a piece of greaseproof paper and chill until set.
- Whip the cream to soft peaks and spoon over the tart, topping with orange pieces, remaining chocolate and a little extra zest. Chill until ready to serve, garnishing with the chocolate trees.