Guests of Okoro Villa can book a cooking class with Chef Michael McMeeken. Try this delicious dessert recipe at home.
| Okoro Villa Chocolate and Orange Tart
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| Tart Case Dough
Unsalted butter 140g Icing sugar 60g Egg yolks 2 Water 20ml Flour 160g Cocoa 40g
Chocolate Tart filling
72% Chocolate – Whittakers 300gm Eggs – small 2 Milk 115ml Double cream 188ml orange zest 1/2 |
Method
• Pre-heat oven to 180c • Cream butter and sugar until white and creamy add egg yolks and beat well • Add the water, flour and cocoa and mix well • Wrap in gladwrap and chill for 1 hour • Roll out the dough, rest for 3-4 minutes, cut out with a pastry cutter, line the tart mould. Refrigerate for 5-10 minutes then blind bake at 180c until cooked – 10-15 minutes.
Method
• Pre-heat oven to 100c • Melt chocolate in a bain-maire – don’t get to hot • Whisk the eggs in a large bowl • Scald milk, cream and orange zest. Pour into the eggs and whisk together • Pass through a sieve into the chocolate, let it sit for 5 minutes then mix until incorporated • Pour into the blind baked tart cases, place in the oven bake until set – approx. 30-40 minutes
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| Comments :
Makes 6 small tarts or 1 large |
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