Chocolate shortcrust pastry
- 100g (2/3 cup) plain flour
- 70gDutch cocoa
- 20gground almonds
- 60gicing sugar
- 90gunsalted butter, chilled, chopped
- 1egg, lightly beaten
- 275gdark chocolate (70% cocoa solids), finely chopped
- 140gunsalted butter, chopped
- 3egg yolks
- 110g (1/2 cup)caster sugar
- 1orange, zested
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- 110g (1/2 cup)caster sugar
- 100mlorange juice
- 3oranges, segmented
- Baby basil leaves (optional) and mascarpone, to serve
MethodPreparation: 30 minutes plus 45 minutes to rest pastry
Cooking: 40 minutes
1. Preheat oven to 180°C. You will need a 24cm round fluted tart pan.
2. For pastry, places flour, cocoa, almonds, sugar and a pinch of salt in a food processor and process for 30 seconds or until well combined. Add butter and process until mixture resembles breadcrumbs. Add egg and process until mixture almost comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll out pastry between 2 sheets of baking paper until 4mm thick, then use to line pan. Using scissors, trim pastry to 5mm above tart pan rim, then prick base with a fork. Freeze tart shell for 15 minutes. Line tart shell with baking paper, place pan on an oven tray and bake for 10 minutes. Remove paper, then bake for a further 10 minutes or until pastry is dry. Cool for 10 minutes.
4. Meanwhile, to make chocolate mousse, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until smooth. Set aside to cool slightly. Reserve pan of water on the stove.
5. Place eggs, egg yolks and caster sugar in a heatproof bowl over the pan of simmering water. Using hand-held electric beaters, whisk on medium speed for 6 minutes or until nearly tripled in volume and mixture holds a trail. (Alternatively, using a balloon whisk, whisk for 10 minutes.) Remove from heat, add zest, then fold into chocolate mixture in 3 batches until just incorporated. Immediately pour mousse into tart shell and level with an offset spatula. Place pan on an oven tray and bake for 18 minutes or until just set.
6. Meanwhile, place caster sugar in a medium frying pan over medium heat and cook for 3 minutes or until sugar begins to melt. Swirl pan as sugar begins to caramelise, but do not stir. In a separate small saucepan, bring orange juice to the boil. Once caramel is a deep golden, immediately pour in hot orange juice, taking care as mixture will splutter, and stir until smooth. Place orange segments in a heatproof bowl and pour over orange caramel. Brush hot tart with a few coatings of orange caramel, then set tart aside for 20 minutes.
7. To assemble, using a slotted spoon, place a spoonful of orange segments over centre of tart, scatter with basil leaves, if using, and drizzle with a little orange caramel. Serve with mascarpone and remaining orange segments and caramel.