This ethereal and dangerously charming treat will impress the most sophisticated and bring anyone to their knees for the chance to beg for more.
Ingredients
Pastry
• 180 grams plain flour
• 30 grams natural cocoa powder
• 30 grams icing sugar
• 1/2 teaspoon salt
• 120 grams unsalted butter
• 1 egg yolk
• 40 millilitres cold water
Tart
• 80 grams baking chocolate (minimum 60 per cent cocoa solids), grated finely
• 2 large oranges
• 150 grams caster sugar
• 4 eggs
• 150 millilitres double cream
• icing sugar for dusting
Method
Pastry
1. In a large bowl, sift together the flour, cocoa, sugar, and salt.
2. Add the butter and mix until well incorporated.
3. Add the egg yolk and then the water. Mix well.
4. Fold into a lump. Wrap with cling film and chill for 40 minutes.
5. Roll out the pastry evenly onto the base of a well-greased 9-inch springform cake tin and chill for 90 minutes.
Tart
1. Preheat oven to 200 degrees C.
2. Place the pastry in the oven and bake for 15 minutes. Watch the time with this one, as this chocolate pastry will become bitter if overdone.
3. As soon as you remove it from the oven, sprinkle the hot pastry evenly with the grated chocolate. Set aside. Reduce oven temperature to 160 degrees C.
4. Grate the orange zest into a large bowl. Add the sugar and the juice from the oranges. Mix well.
5. Whisk in the eggs and then the cream until well incorporated. Pour over the pastry in the springform tin and bake for about 30 minutes or until set.
6. Release the springform-tin sides to aid cooling. Allow to cool completely. Dust with sugar and serve.