Zesty Chocolate Townie

Kerry Foods Ltd

Kerry Foods Ltd

Standard Supplier 4th November 2015
Kerry Foods Ltd

Kerry Foods Ltd

Standard Supplier

Zesty Chocolate Townie

This zesty chocolate townie is perfect for a Kerrymaid Pudding Party! It serves 10 and takes:

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1hr 5 mins

Ingredients

  • Pastry
  • - 250g plain flour
  • - 125g Kerrymaid Premium Baking
  • - 90g caster sugar
  • - 1 egg
  • - 1 orange
  • Brownie filling
  • - 1 orange
  • - 150g plain chocolate
  • - 2 eggs
  • - 100g Kerrymaid Buttery
  • - 75g self raising flour
  • - 200g soft brown sugar
  • - 40 g cocoa powder
  • Ganache
  • - 100g plain chocolate
  • - 150ml Kerrymaid Double
  • - 1 tbsp golden syrup
  • Candied Orange
  • - 100ml water
  • - 1 orange
  • - 100g caster sugar

Method

1. In a large mixing bowl, combine the flour and icing sugar. With your hands. Add the Kerrymaid Premium Bakery and crumb together. Add the zest of the orange into the mixture and 1 egg and combine. Roll the dough mixture into a ball, wrap in clingfilm and leave to rest for 30 minutes.

2. Preheat the oven to 200°c. Remove the dough from the refrigeration and roll out 1/2cm thick large enough to cover the tart tin. Press the dough into the sides of the tin and trim off the excess. Bake blind with baking beans for 10 minutes, remove the beans and cook for a further 5 minutes.

3. Turn the oven to 180°c.

4. Gently melt the chocolate, Kerrymaid Buttery and sugar then cool slightly. Crack the eggs, orange zest and add the flour. Beat together and transfer to the pastry base. Bake for a further 20 minutes and then remove to cool again.

5. In a small pan, heat the Kerrymaid Double and syrup until warm but do not allow to boil. Add the chocolate, broken into small pieces and leave to melt in the pan but off the heat. Stir together once melted and pour over the brownie filling.

6. Cut off the peel of the orange and add to a pan with 100g of water, bring to the boil and add 100g of sugar, boil for 5 minutes. Scoop the orange peel out of the liquid and allow to cool before placing on top of the tart.

7. Cut the tart into equal slices and serve with whipped Kerrymaid Whipping, or drizzle with Kerrymaid Double.

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