A superbly rich chocolate tart to be served with a sweet white chocolate sauce or a delicately flavoured vanilla ice cream.
PASTRY
- 350g flour
- 40g cocoa powder
- 125g icing sugar
- 200g butter
- 1 egg
- Juice and zest of 1 orange
METHOD
- Mix together orange juice and zest with the egg.
- Rub together the rest of ingredients.
- Carefully add egg mixture to crumbed mixture
- Do not over work
- Put the mixture in the fridge to chill
CHOCOLATE FILLING
- 3 whole eggs
- 3 egg yolks
- 60g sugar
- 300g butter
- 450g dark chocolate
- 60g cocoa powder
METHOD
- Whisk egg yolks and sugar to make a sabayon.
- Melt the butter and bring to the boil
- Remove from the heat
- Add the chocolate and cocoa powder and mix together
- Gently fold chocolate mix into the sabayon
- Cook for 10 minutes at 150°C