Sieve together the flour and salt.
Chocolate Orange Souffle Tart
A crispy short crust pastry flavoured with orange and allspice with a light chocolate orange filling, served with creme fraiche and fresh sliced oranges marinated in a cardamom orange syrup
How it's doneDirections
Cut the butter into cubes.
Zest the orange
Add the flour, butter and salt to a bowl or food processor, blend until the contents form a crumb.
Empty the contents of the food processor into a large bowl.
Add the icing sugar, the allspice and zest.
Mix a tbsp of cold water into the egg yolk, add the egg mixture to the crumb.
Mix using a few swift movements.
Form a ball and flatten, place pastry in a bag and place in the fridge to cool.
Set the oven to 180C 350F or gas mark 4
Lightly dust a clean work surface with flour.
Roll out the pastry into a circle to fit the flan dishes.
Fit pastry into flan dish, trim the pastry to fit the flan dish.
Prick the pastry cases, place in the fridge to cool for 15 minutes.
8 - 10 Minutes
Bake blind by adding parchment and baking beans into the tart dish.
Bake for 8 to 10 mins then remove from the oven.
8 - 10 Minutes
Remove the beans and paper.
Return to the oven and bake for 8 to 10 mins or until golden brown.
Remove from the oven and set aside.
Set the oven to 220C 425F or gas mark 7
Finely chop 1/3 of the chocolate, spread over the flan base.
Zest and squeeze the orange.
Place the remaining dark chocolate, white chocolate, butter and zest in a heatproof dish over a pan of simmering water until the chocolate has melted.
Add the orange juice
Set aside to cool.
Whisk the eggs and egg yolks and sugar, until light and fluffy.
15 - 20 Minutes
Fold the chocolate mixture into the egg mixture.
Pour the mixture into the pastry case, cook for 15 mins to 20 mins.
Remove from the oven.
Cool then refrigerate for 1 hour.
Juice the lime.
Remove the seeds from the cardamom.
Place the orange and lime juice in a pan, add the water, cardamom seeds and honey.
Boil and then simmer for 5 minutes.
Strain the mixture with a sieve.
Add the icing sugar until the sauce is syrupy then set aside to cool.
Cut top and bottom off the oranges.
Cut off the peel and cut out the segments.
Place the oranges in the sauce.
Place the tart on the plate, serve a slice of tart.
Dust with icing sugar
Serve with the orange syrup and some creme fraiche.
What you needIngredients
- 1 Food Processor
- 1 Medium Bowl
- 1 Chopping Board
- 1 Large knife
- 2 Flan Dishes
- 1 Rolling Pin
- 50 grams Butter
- 100 grams Plain Flour
- 30 grams Caster Sugar
- 1 Egg Yolk
- 1 pinch Allspice
- 1/2 Orange
- 1 tbsp Water
- 1 pinch Salt
- 250 grams Dark Chocolate
- 150 grams White Chocolate
- 100 grams Butter
- 1 Orange
- 4 Egg Yolks
- 2 Eggs
- 100 grams Caster Sugar
- 250 ml Orange Juice
- 2 Limes
- 150 ml Water
- 6 tbsp Honey
- 6 Cardamom
- 4 tbsp Icing Sugar
- 4 Oranges