With the Great British Bake Off back on our screens I've been drooling over the delightful creations each Wednesday and I've once again been inspired to bake something of my own.
With custard tarts featuring last week I thought I'd make one, but with such a sweet tooth I felt I needed to throw some chocolate in too!
With a crisp pastry and smooth, rich centre this is truly indulgent.
It goes perfectly served with fresh berries
and or whipped cream.
For the pastry
60g caster sugar
130g plain flour
40g cocoa powder
For the filling
275ml single cream
50ml double cream
100g caster sugar
100g dark orange chocolate (We used Co-op Fairtrade)
45g milk chocolate (We used Cadbury Dairy Milk)
Icing sugar to decorate
To make the pastry
- Mix together the sugar and butter in a bowl and then add in the egg
- Sift in the flour and cocoa and stir to create a soft dough
- Cover the bowl and place in the fridge for 40 minutes until firm
- Grease a loose bottom tin (25cm) with butter and set to one side then preheat the oven to 180 degrees
- Lightly flour your surface and roll out the dough to just larger than the size of your tin
- (We rolled ours out on to greaseproof paper and then flipped it over above the tin to prevent it from sticking to the sides or tearing when moved)
- Press the pastry into the tin, ensuring it goes up the sides and any rips/holes are repaired with the excess
- Trim off overhang and place in the fridge for 30 minutes
- Use a fork to dock in the base of the pastry, to help it cook, then insert a sheet of greaseproof paper and baking beans
- Cook for 15 minutes, remove the paper and beans and then cook for a further 8 minutes
- Set aside to cool completely
To make the filling
- Preheat the oven to 160 degrees
- Heat the cream in a pan on a low temperature until it is just beginning to bubble
- Tip the cream over the broken chocolate, in a bowl, and stir well to melt it all
- In a separate bowl whisk the eggs and sugar together and then tip this into the cream and chocolate mix
- Whisk thoroughly and then pour into the pastry base
- Place this into the oven carefully and cook for 45 minutes until just firm
- Allow to cool and serve or refrigerate
The orange comes through quite subtly and I was rather impressed with my pastry, even more so as I hadn't made any in quite a while.
What flavour tart is your favourite?