Chocolate & stem ginger tart with caramelised oranges


Caramelised oranges:
2 oranges, segmented
100g sugar
200ml water

Sweet pastry:
80g unsalted butter, softened
130g plain flour
Pinch of salt
30g sugar
1 egg yolk
1 tbsp water

Chocolate filling:
3 eggs
4 egg yolks
175g caster sugar
375g bitter chocolate (70% cocoa solids)
250g butter, cubed
4 pieces stem ginger, chopped

For the caramel syrup
Add the sugar and 100ml of water to a saucepan over a medium heat, stirring occasionally until the sugar dissolves and comes to the boil. Continue cooking without stirring until the mixture turns a golden amber colour. Remove from the heat and add another 100ml water. Return to the heat until it becomes liquid. Transfer to a heatproof container and allow to cool before adding the orange segments.

To make the pastry
Put the butter in a mixing bowl. Add the flour, salt and sugar and work together with your fingertips. Add the egg yolk, then the water a little at a time until it all comes together. Refrigerate for 2 hours.

Pre-heat the oven to 180 ˚C/160 ˚C(fan)/gas mark 4. Roll out the pastry and line a 26cm flan tin. Cover with greaseproof paper and add baking beans or dry rice. Blind bake for 20 minutes, remove rice/beans and paper and return to oven for a further 5 minutes to finish cooking. Remove from oven and then turn it down to 140˚C/120 ˚C(fan)/ gas mark 1.

To make the chocolate filling
Whisk the whole eggs, egg yolks and sugar in an electric mixer at full speed until light and fluffy. Melt the chocolate and butter in a bowl over a pan of simmering water, then fold into the egg mixture with the ginger. Pour into the pastry case and bake in the oven for 15 minutes. Remove and leave to cool.

Recipe provided by Marc Eyres @ The Countryman, Staverton

drooby (187 Posts)


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