This is the last recipe in my series of "I have more chocolate oranges than I know what to do with!" posts. This tart was really easy to make, has minimal ingredients, lasts well in the fridge, and it D-E-L-I-C-I-O-U-S!!
Chocolate Orange Tart
1 1/2 Cups plain flour
125 g (4.4 oz) chilled chopped butter
1/3 Cup caster (superfine) sugar
1 egg yolk
1 Tbsp chilled water
(Store brought sweet shortcrust pastry is perfectly okay!)
1 1/4 Cup cream
1/2 Cup skim milk
200 g (7 oz) Terry's chocolate orange (or orange essence + milk chocolate), chopped
1/4 Cup brown sugar
3 eggs, lightly whisked
1. Prepare the pastry by combining the flour, butter, and sugar together in a food processor. Add the egg yolk and water and process until it comes together. Tip out onto a clean surface, knead a couple of times. Wrap in cling film and chill for at least 30 minutes.
2. Combine the cream, milk, chocolate, and sugar together in a medium saucepan over a medium heat. Stir until smooth. Remove from the heat and set aside to cool until just warm.
3. Add the eggs to the chocolate mixture and mix well.
4. Preheat the oven to 180C (350F). Roll out the pastry and press into a tart tin. Blind bake for 10 minutes. Allow to cool slightly.
5. Pour the prepared filling into the pastry case. Bake at 180C (350F) for 30 minutes.
6. Serve the tart chilled or at room temperature.