Chocolate Orange Custard Tart
Author: 
Recipe type: desserts
Cook time: 
Total time: 
Serves: 4
 
Makes 4 tarts
Ingredients
  • 6oz butter
  • 10oz self raising flour - and extra for dusting
  • 1 oz ground almonds
  • 1 oz icing sugar
  • zest of 1 orange
  • juice from the same orange
  • cold water
  • 10oz chocolate orange segments
  • 350 ml double cream
  • 1 egg
  • 1 egg yolk
Instructions
  1. Place the flour and butter into a large bowl and rub together until all the butter is rubbed in and the mixture resemble fine breadcrumbs.
  2. Add the icing sugar, ground almonds and orange zest and mix
  3. MIx the freshly squeezed orange juice with a little cold water
  4. Make a well in the middle and add the orange juicy water – its hard to give an exact amount but better to add a little at a time – and using a knife, cut through the mixture until a dough starts to form and the mixture leaves the side.
  5. Then using your fingers bring the mixture together to form a ball.
  6. Wrap the dough in cling film – dusting the cling film in flour first – and refrigerate for at least 30 minutes (I leave mine for longer , sometimes even over night)
  7. When you are ready to assemble your tarts, pre heat your oven to 180oC / 160oC (fan) and grease your 4 tart tins with plenty of butter, ensuring you get into all the fluted grooves
  8. Remove your now chilled pastry, and add to a flour dusted work surface
  9. Cut the dough into 4 pieces and roll each one out into a circle large enough to sit over your tart tin which is about ½ cm thickness.
  10. Carefully, line your tart case and tri off the excess pastry. Leave to one side and do the other 3 tarts. Blind bake the tarts for no more than 10 minutes
  11. Once all tarts have been lined with pastry, make your chocolate orange custard filling.
  12. Place 120z chocolate orange segments and the double cream in a heat proof glass bowl, and place the bowl ovr a suacepan filled with water to melt the 2 ingredients together.
  13. Once melted, remove from the heat and the saucepan, and leave to cool slightly - about 5 minutes should be enough
  14. Then add the egg and egg yolk and whisk well
  15. Pour into each of the tart cases and the carefully transfer the tarts to the oven and cook for about 20 minutes , until the custard filling is risen and set,
  16. Leave to cool completely and then place in the fridge for at least 1 hour before attempting to remove from your tart tins.
  17. Serve with cream or ice cream and enjoy.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/09/chocolate-orange-custard-tart-greatbloggersbakeoff2014-week5.html