Chocolate Orange Tart

• 1large egg yolk
• 200 gplain flour
• 40 gicing sugar
• ¼ tspfine salt
• 120 gunsalted butter, cold and cubed
• 25 gcocoa powder
• 30 gground almonds
• 300 mldouble cream
• 300 gdark chocolate, roughly chopped
• Zest and juice of 2 oranges
• ½ tspvanilla extract
• Pinch flaked sea salt (optional)

Method

1. 1Rub the cold cubed butter into the flour, cocoa, ground almonds, icing sugar and salt until the mix looks like fine, dark crumbs with no visible lumps of butter.
2. 2Add the egg yolk and 1–2 tbsp cold water and bring together into a dough; handle it lightly, just until it clumps. Press into a disc, wrap and chill for 20 minutes.
3. 3Heat the oven to 190°C fan/210°C/Gas 6. Roll the pastry on a lightly floured surface to about 3mm thick and line a 23cm tart tin with a removable base, easing it into the corners. Trim the edges and chill for another 10 minutes.
4. 4Line with baking parchment and baking beans, then blind-bake for 12 minutes. Lift out the beans and parchment and bake a further 8 minutes, until the base looks dry and matte and the edges are set firm.
5. 5While the case is still warm, warm the cream with the orange zest and juice in a small pan until it just trembles at the edges; don't let it boil. Pour over the chopped chocolate, leave for a full minute, then stir slowly from the centre outwards until you have a glossy, thick ganache. Stir in the vanilla.
6. 6Pour the ganache into the warm tart case and level gently with a spatula or by tapping the tin on the worktop. Rest at room temperature for 30 minutes, then chill for 1–2 hours until sliceable but still supple to the touch.
7. 7Bring the tart back to room temperature for 15–20 minutes before serving so the ganache turns glossy and melt-in-the-mouth.

Per serving

kcal

653

protein

8g

fibre

6.3g

carbs

45g

fat

49.2g