Bitter Chocolate Citrus Tart
A lovely, grown-up chocolatey tart, and a perfect one for entertaining as you can make it the day before and keep it in the fridge till you're ready. Dress it up with orange segments and low fat creme fraiche, or dress it down with a fine dusting of cocoa powder.
What
250g shortcrust pastry, unsweetened
20g low sugar orange marmalade, warmed
½ tsp lemon zest, finely grated
½ tsp orange zest, finely grated
120ml skimmed milk
60g skimmed milk powder
60g cocoa powder, sieved
2 tsp Cointreau
4 tsp chocolate essence
½ sachet of gelatine crystals
9 tbsp hot water
5 tbsp of granular Canderel
½ tsp vanilla essence
4 egg yolks
How
Roll out the pastry and line a 9 inch loose-bottomed tin. Chill for 30 mins.
Bake pastry at 350f/gas 4/180c for approx 25 minutes or until golden brown. If the pastry bubbles whilst cooking, press down with the back of a spoon. Cool.
Meanwhile, grate your zest. Whisk the skimmed milk powder in to the cold milk in a pan, then heat it up but make sure it doesn't boil. Then whisk in the cocoa powder, Cointreau, zest, vanilla and chocolate essence.
While it's cooling. dissolve the gelatine in 3 tbsp of hot water & then add to the chocolate mix. Bring the remaining water to the boil.
Whisk the egg yolks in a small metal bowl to blend. Gradually whisk in the boiling water.
Place bowl over a pan of hot water, stirring constantly, until the egg mixture reaches 160 F approx 4 - 5 minutes.
Strain the egg mixture through a fine sieve into the chocolate mixture. Mix in the Canderel and stir until smooth.
Once the pastry is cool, brush with the orange marmalade.
Pour chocolate filling into the pastry. Cover and chill overnight.
