Any chocolate fans out there? It’s funny because although I admit I like chocolate I didn’t expect to have so many chocolate recipes on my blog. So yes sticking to the pattern here’s another! =] I recently used this recipe for a demo (at EHWLC once again!) but it wasn’t the one I originally had in mind. The original tarts I made had a lemon pastry cream and raspberries on top (very tasty) but that’s a flavour combination I’ve used way too much in the past – and I also wanted to use chocolate pastry =] The one difficulty with chocolate pastry is that it’s harder to gauge when it’s cooked simply by eye, but I believe if you’ve mastered standard shortcrust then it’s be a piece of cake. Use the same timings as you would with shortcrust and feel for the same textures and there shouldn’t be a problem =]
P.S. The tarts at the bottom were deliciously made by the students at the college – I’m extremely proud =]
Chocolate Orange Tarts
for the orange pastry cream
- 400ml full-fat milk
- zest of an orange, finely grated
- 4 medium egg yolks
- 80g caster sugar
- 20g plain flour
- 20g cornflour
for the chocolate pastry cases
- 125g plain flour, sifted
- 10g cocoa powder, sifted
- 75g butter, chilled and cubed
- 30g icing sugar, sifted
- 1 medium egg yolk beaten with 1 teaspoon cold water
for the topping
- 3 segmented oranges
Make the orange pastry cream: reserve two tablespoons of the milk and put the rest to heat in a medium saucepan with the orange zest. Bring to the boil. While the milk is heating mix the reserved milk with the egg yolks, sugar and flours in a medium heatproof bowl until smooth. Once the milk comes the boil strain it into a jug to remove the orange zest. Pour the infused milk into the egg mixture, whisking continuously (though not as to incorporate air) to prevent the egg yolks scrambling.
Clean the saucepan of any orange zest then pour the milk mixture into the saucepan and bring to the boil over a medium heat, whisking continuously (again not as to incorporate air). Boil for two minutes until the mixture has thickened considerably, keep whisking and scraping the bottom of the saucepan so the mixture doesn’t catch and burn. Transfer to a wide, shallow dish and cover with cling film, sticking it right to the surface of the cream to prevent a skin forming. Leave to cool to room temperature then chill in the fridge.
Make the chocolate pastry cases: In a medium bowl, combine the flour and cocoa then rub the butter until it resembles fine breadcrumbs (this can also be done in a food processor) then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Flatten the pastry into a disc, wrap in cling film, and refrigerate for about 30 minutes, until firm but not hard.
Grease six 10cm round loose-bottomed fluted tart tins then roll the pastry between a sheet of non-stick baking paper and the cling film to 2mm thick. Line the tins with the pastry, pressing carefully into the grooves and pricking the bases with a fork. Re-roll the trimmings if necessary. Place the tins on a baking tray and place in the freezer for about 10 minutes. Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4.
Bake the pastry cases blind (line each with non-stick baking paper and an even layer of baking beans) in the oven for 15 minutes before removing the beans and paper then bake for a further 5 minutes, until cooked through. Allow the pastry cases to cool completely before removing from the tins as they will be less fragile.
Assemble the tarts: place the chilled pastry cream in a medium bowl and beat with a wooden spoon until smooth. Divide between the cooled pastry cases and spread evenly. Arrange the orange segments in the pastry cream and add a final flourish of icing sugar if desired. Serve.