Orang’you Frightened?

Mary Berry’s Chocolatey Orange Custard Tart

Ingredients

For the pastry

  • 100g plain flour
  • 50g icing sugar
  • 50g butter, diced
  • 1 large egg

For the chocolate filling

  • 75g butter
  • 115g dark chocolate (no more than 60% cocoa solids), finely chopped
  • 115g caster sugar
  • 55g plain flour
  • 4 medium eggs

For the orange filling

  • 25g butter
  • 35g white chocolate
  • zest of 1 orange
  • 35g caster sugar
  • 25g plain flour
  • 2 medium eggs

DSC_0161

Method

  1. Grease a 23cm tart tin with butter. For the pastry, measure the flour, icing sugar and butter into a bowl and mix until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a dough
  2. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200 degrees C. Dust a work surface with flour and then roll out the pastry as thinly as you can a little larger than your tin
  3. Line the tin with the pastry, patching up any cracks. Chill for 15 minutes
  4. Prick the base of the pastry with a fork, line the baking paper and fill with baking beans. Bake blind for 10 minutes, or until lightly golden brown. Remove the paper and the beans and leave to bake for a further 5-7 minutes, or unitl pale golden and the base is cooked
  5. To make the chocolate filling, melt the butter and chocolate in a bowl over a pan of simmering water until melted and smooth. Remove from the heat and stir in the sifted flour and sugar. Add the beaten eggs and leave to stand
  6. To make the orange filling, melt the butter and white chocolate over a pan of simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Add the beaten egg yolks. Add the mixture to a piping bag
  7. Pour the chocolate mixture into the pastry case. Pipe the orange mixture in a spiral, starting from the outside in to create a swirl effect. Use a cocktail stick to move the mix and create a marbled or spider web effect
  8. Bake for 10-12 minutes, or until just set around the edges but still wobbly in the middle
  9. Remove from the oven and allow to cool slightly before serving

DSC_0166

DSC_0168

One thought on “Orang’you Frightened?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s