Ingredients: [Pastry] 150g unsalted butter, 100g caster sugar, pinch salt, 250g plain flour, zest small orange, large free range egg, 30g cocoa power. [Filling] 200ml whole milk, 568ml double cream, 30g caster sugar, 350g dark 70% chocolate, 2 large free range eggs.
Start by making the pastry. Cream the butter, sugar and salt and when smooth add in the sifted flour, cocoa, egg and orange zest. Mix together until it forms a ball and bring together with your hands.
Wrap the pasty in cling film and chill for 1 hour. Once chilled roll out the pastry and line the tin – pop in the freezer for 30 minutes then blind bake the pasty for 15 minutes.
While the pastry is blind baking heat the milk and cream until it starts to boil. Take off the heat and add the broken chocolate and stir until dissolved. Add the eggs and whisk until smooth and silky.
Pour the chocolate mix into the pastry case and cook in the oven for a further 15 minutes until the mixture has set but has a slight wobble. Leave to cool and serve!
This was an indulgent and delicious recipe and was fairly easy to make despite a few little problems.
The first problem was the tart tin. Unfortunately I didn’t manage to get the right sized tin which meant I had left over pastry and lots of chocolate filling left – next time I do this recipe I’ll know to reduce the quantities.
I was unsure whether or not to use baking beads during the blind bake. This is another example of how this book can assume too much knowledge for beginners. As the book didn’t mention the use of baking beads and I didn’t have any I decided to proceed without them. This was the second mistake as the pastry shrunk during cooking – this meant the filling to pastry ratio was a little off.
Despite the little mistakes, which are all part of the process after all, this turned out to be a delicious, rich and very indulgent dessert. The pastry had a lovely crunchy crumbliness and the chocolate mouse filling was creamy, dark and very, very yummy!
Definitely something I’ll be trying again but I’ll reserve this recipe for dinner parties or special occasions as a massive chocolate tart for one is way too much!