Tarte a l’orange by Dom Robinson

Dominic Robinson

Dominic Robinson

7th June 2018

Tarte a l’orange by Dom Robinson

Tarte a l’orange by Dom Robinson

Ingredients

  • Chocolate pastry
  • 125g butter
  • 125g sugar
  • 2 eggs
  • 45g cream
  • 60g cocoa powder
  • 260g plain flour
  • Tart mix
  • 500ml fresh orange juice (no bits) reduced to 200ml
  • 250g sugar
  • 4 eggs
  • 175g unsalted butter

Method

Cream the butter and sugar together until white & fluffy, beat the eggs and add slowly, add the sifted flour & cocoa powder & mix until fully incorporated, add the cream slowly.
Wrap in clingfilm and rest for at least one hour. After resting roll the pastry on a silicone mat to a thickness of around 3mm or as thin as possible, bake at 160c until cooked through. While the pastry sheet is still warm press 8 x 8cm metal rings into it. Leave to cool.
Combine all the ingredients together and cook over a bain marie to 60c. Pass through a chinoise and pour into the rings. Bake at 120c until just set but still a little wobbly.