- 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
Tarte a l’orange by Dom Robinson
Ingredients
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.
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