Chocolate Marmalade Tart

Jaffa cakes and the like never having appealed to me, I had always thought that chocolate orange wasn't the best combination, until I tried this when out for supper. It is utterly delicious! So rich, and full of flavour, it is best served with creme fraiche to add a sharper contrast to the warming taste of the mousse. Serves 8. The recipe, which I got from a cousin, is from Bill Sewell's 'Feasts from the Place below' - a celebration of London's vegetarian restaurants. 

Ingredients:

 

For the sweet pastry:

  • 100g butter
  • 175g plain white flour
  • 40g caster sugar
  • 1 small egg, lightly beaten

For the filling:

  • 100g butter
  • 100g good quality dark chocolate
  • 1 egg
  • 3 egg yolks
  • 25g caster sugar
  • 200g marmalade

Method:

 

For the Pastry:

1. Preheat the oven to 200 degrees celsius

 

2. Whizz together the butter and flour in an electric mixer, or rub together using your fingertips until they resemble breadcrumbs

 

3. Mix in the sugar

 

4. Add the eggs and mix until the crumbs stick to form a dough. If the mixture is very dry and crumbles when you pick it up, add a little water

 

5. Cover in clear film and chill before using, if possible

 

6. Roll out the dough and line a 23cm pastry tin

 

7. Blind bake - with baking beans if you have them - for 10-15 minutes until the edges are golden-brown and shrinking away from the sides of the tin

For the Filling:

1. Once the pastry has cooked, turn the oven down to 190 degrees celsius

 

2. Melt the butter in a pan over a low heat

 

3. Break up the chocolate and stir until melted into the hot butter

 

4. Remove pan from heat

 

5. Whisk together the egg, egg yolks and sugar until the top is covered with bubbles. Don't worry if the sugar is at the bottom: just scrape remember to scrape it all out

 

6. Fold the chocolate and butter into the egg mixture

 

7. Spread the marmalade evenly over the pastry case

 

8. Then spread the chocolate mousse mixture evenly over the marmalade

 

9. Bake in the oven for about 15 minutes, until there is a thin crust on top, but still a gooey mousse inside

 

 

10. Serve warm or completely cold, with creme fraiche