For the dough
50 gms icing sugar
150 gms butter in cubes
280 gms plain flour
Filling for the chocolate tart
500 ml cream
1 tsp cocoa powder
Zest of 3 oranges
400 gms dark chocolate
70 gms butter
2 gms Maldon salt
1 piece of dehydrated orange slice
1 scoop of vanilla ice-cream
7 ml chocolate sauce
Add flour, butter, sugar in a mixing bowl and combine until it's like bread crumbs.
Then add the egg and mix well, do not over mix, otherwise the crust will get hard.
Shape the dough in roundels and wrap in cling film.
Allow it to rest in the fridge for the next 30 minutes until well chilled but still pliable. Then roll the pastry using a rolling pin, dust some flour as you go and keep moving the dough around as you roll it out. The idea is to roll it to a little larger than the size of the tart mould.
Once done, roll the dough onto the pin, lift it up gently and transfer it to the tart mould. Then push the dough in from the edge. Don't stretch it out, just push it in. Then gently press against the fluted edge. Now, it's time to remove the excess dough using a knife. Scrape the dough gently. Then, allow the tart to rest in the fridge for 20 - 25 minutes. The tart shell should be hard at this point.
Now, it's time to bake. Put the tart in the oven and bake it at 160 C for 25 to 30 minutes.
Once done, allow it to cool for a further 30 minutes.
Filling for chocolate tart
Place all the ingredients - cream, choco powder, orange zest, dark chocolate, Maldon salt, except butter, in a metal bowl over a pot of simmering water. Note: This is also known as the double boiler method.
Melt the chocolate until you get a uniform thick sauce texture.
Strain the mix to remove the orange zest.
Stir in butter and allow to slightly cool.
Pour the mix into the tart that keep aside to cool down.
Set in refrigerator until firm.
Slice the chocolate tart.
Assemble the plate by placing the chocolate tart first, drizzle chocolate sauce, and scoop on the vanilla ice cream and dehydrated orange slice. Enjoy!
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