Rich Dark Chocolate & Orange Tart with Satsuma Sorbet

Preparation info

  • Dessert - Serves

    fourteen

    • Difficulty

      Medium

    • Ready in

      32 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

Chocolate and orange, think of Terry’s “tap-it-and-unwrap-it” Chocolate Orange, one of the tastes of Christmas. The sorbet could be clementine, which is equally festive, of course. A very rich and indulgent tart, but the refreshing sorbet eases the conscience... slightly!

Ingredients

For the Pastry

  • 175 g plain flour
  • 10 ml cocoa powder
  • 25 g icing sugar
  • 2.5 ml salt
  • 115 g unsalted butter, diced
  • 15 ml water

    Method

    Pastry

    In a mixing bowl, mix all dry ingredients together. Add the diced butter and work the mixture until it resembles breadcrumbs. Add water and work to a soft dough. Let the dough chill for approx 15 minutes. Roll the dough out thinly, enough to cover a 30 cm greased flan tin. Once you have carefully lined your tin, chill in a fridge for 1 hour. Remove and bake blind in the oven for 10 minutes at 180°C/gas mark 4. Lift the parchment and baking beans out, and bake again for 5 more minutes to dry out slightly, and allow to cool.

    Chocolate Tart Filling

    In a heavy-based saucepan, heat the cream until it begins to simmer, and remove straight away. Pour the hot cream over the chocolate and stir the mixture until you get a smooth texture. In another mixing bowl, beat the eggs and milk together. Add the egg mixture to the chocolate and mix well. Allow the mixture to cool.

    Pour the mixture into the pastry case and bake at 200°C/gas mark 6 for approx 20 minutes. The tart filling should appear not to be liquid. Check by inserting a sharp knife. If clean on removal, it will be ready.

    Satsuma Sorbet

    In a saucepan, heat the water, sugar and glucose until all the sugar has melted. Peel the satsumas, do not leave any pith on the fruit as it may make the sorbet bitter. In a food processor, purée the satsumas until smooth. Now add the purée to the water and sugar liquid. Strain the liquid so that pips or any other bits are removed. Allow the mixture to cool. Now place the mixture into an ice-cream machine and churn until ready.

    To Assemble

    With a warm knife, cut a slice of chocolate tart and place onto a plate. Place a scoop of sorbet next to it and serve, if you wish, with some griottine cherries or a sauce of berries.