Chocolate and orange marmalade tart
Chocolate & Orange, a match made in heaven
This decadent tart is not for the faint hearted! This full and rich tart is wonderful for when guests arrive.
Prep time: 30 minutes
Cooking time: 15 minutes
Serves: 8
Ingredients
- For the base
- 85g plain flour
- 65g icing sugar
- 50g ground walnuts
- 6 tbsp softened butter
- 30g cocoa
- For the filling
- 290ml double cream
- 50g sugar
- 300g chopped chocolate
- 2 tbsp Folláin marmalade
- 2 tbsp candied orange peel
Method
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Sieve the flour and icing sugar into a bowl.
- Add in the ground walnuts, cocoa and butter and beat until a soft dough forms.
- Press the dough into an ungreased 9-inch tart tin with a removable base.
-
Bake in the preheated oven for 12 – 14 minutes, or until puffed up. Allow cooling completely in the tart
tin. - For the filling, place the cream and sugar in a medium saucepan and bring just to a boil, stirring occasionally. Remove from the heat and stir in the chocolate and Folláin Marmalade, allow to stand for 5 minutes, and then whisk until smooth.
- Transfer to a bowl, cover and refrigerate for 45 – 60 minutes or until the mixture is cooled and slightly thickened.
- Remove from the fridge and beat for about 30 seconds or just until the colour lightens slightly, and then spoon into the prepared case.
- Refrigerate until firm, for 24 hours if possible, and then remove from the tart tin, garnish with candied Orange peel and serve.
Ingredients
- For the base
- 85g plain flour
- 65g icing sugar
- 50g ground walnuts
- 6 tbsp softened butter
- 30g cocoa
- For the filling
- 290ml double cream
- 50g sugar
- 300g chopped chocolate
- 2 tbsp Folláin marmalade
- 2 tbsp candied orange peel
Method
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Sieve the flour and icing sugar into a bowl.
- Add in the ground walnuts, cocoa and butter and beat until a soft dough forms.
- Press the dough into an ungreased 9-inch tart tin with a removable base.
-
Bake in the preheated oven for 12 – 14 minutes, or until puffed up. Allow cooling completely in the tart
tin. - For the filling, place the cream and sugar in a medium saucepan and bring just to a boil, stirring occasionally. Remove from the heat and stir in the chocolate and Folláin Marmalade, allow to stand for 5 minutes, and then whisk until smooth.
- Transfer to a bowl, cover and refrigerate for 45 – 60 minutes or until the mixture is cooled and slightly thickened.
- Remove from the fridge and beat for about 30 seconds or just until the colour lightens slightly, and then spoon into the prepared case.
- Refrigerate until firm, for 24 hours if possible, and then remove from the tart tin, garnish with candied Orange peel and serve.
