It is no secret that anything chocolate is probably as good as anything cheesecake in my universe. Even when a little bit of dough is involved. Although I usually scrape out the content of the tart, this recipe is probably one of a few exceptions when tart crust is likely to be consumed together with the filling. It is light and crumbly, perfectly holding the wonderfully-rich chocolate-orange goodness.
- 225g flour, plain
- 40g icing sugar
- 125g cold butter
- 2 egg yolks
- 3 eggs
- 2tsp iced water
- 1tbsp orange zest
- 160ml cream (35%)
- 150g sugar
- 60g dark chocolate
- 2tbsp cocoa powder
- 2tbsp Cointreau
- 140g dark chocolate, extra
- 60ml cream (35%), extra
- 20 Ferrero Rocher chocolates, halved
Grease 24cm round loose-bottom tart tin.Process flour, chopped butter and icing sugar until crumbly.
Add egg yolks and enough water to make ingredients just come together. Place pastry on floured
Knead pastry until smooth. Cover with plastic wrap, refrigerate 30mins. Roll the pastry between two
sheets of baking paper until large enough to fit in the tin.
Lift pastry into tin. Press into side. Trim the edges using a rolling pin. Refrigerate 30mins. Preheat
oven to 200C.
Cover pastry with baking paper, fill with baking beans or dried rice. Bake around 10mins.
Remove paper and beans. Bake further 10mins or until pastry is browned lightly. Cool. Reduce oven
to 180C. Grate the orange.
Whisk eggs, zest, cream, sugar, chocolate, sifted cocoa powder and liqueur in a bowl until combined.
Pour into the pastry case.
Bake for about 30mins or until filling is set, cool. Place extra chocolate and extra cream in small
saucepan. Stir over low heat until smooth.
Spread warm chocolate mixture over top of cold tart. Refrigerate until set. Before serving, decorate
with Ferrero Roche halves.