Page 200 - COMING UNSTUCK by Sara tuck
P. 200
bitter chocolate The dark, rich chocolate in
this tart is a perfect match
whisky tart for the smoky whisky and
sweet orange.
Serves 8-10 Put 1 cup of the flour, ¼ cup of the cocoa and the icing sugar
into a food processor. Add the cold butter and whizz to form
Chocolate shortcrust pastry: fine breadcrumbs. Add the egg yolk and iced water and pulse
1 cup plain flour plus 1 tbsp until the mixture starts to come together in large clumps. If
¼ cup dark Dutch cocoa necessary, add ½-1 teaspoon more iced water. Tip the mixture
powder plus 1 tbsp out onto a clean bench and pat together into a flat pastry disc.
½ cup icing (powdered) sugar Wrap in plastic wrap and refrigerate for 15 minutes. Remove
100g (3½ oz) cold butter, the pastry from the fridge. Mix the remaining cocoa and flour
cut into 2cm (¾ in) cubes together and sift onto the bench. Roll the pastry out on this
1 cold egg yolk mixture into a 32cm (12½ in) circle then use a fish slice to make
1 tsp iced water sure it is released from the bench before laying into a 26cm
finely grated zest of (10 in) loose-bottomed tart tin. Press the pastry into the base
1 spray-free orange and sides, patching any tears as you go. Trim the top and prick
the base lightly with a fork. Refrigerate while the oven preheats
Filling: to 180˚C (350˚F). Cut a 32cm (12½ in) circle of baking paper
380ml (13 oz) heavy cream and line the pastry with it. Fill the tin with baking beans or raw
350g (12 oz) 70% cocoa rice and bake for 15 minutes. Remove the baking paper and
solids dark chocolate, weights and cook a further 12 minutes. Leave to cool.
roughly chopped
100ml (3⅓ oz) whisky For the filling, put the cream in a large microwave-proof jug
⅓ cup orange marmalade and heat for 1-1½ minutes until it is hot but not boiling.
Add the chocolate and leave to sit for 2 minutes. Whisk gently
Orange swirl ice cream (see until the mixture is smooth – if some chocolate remains un-
p247) to serve melted, microwave for a further 30 seconds. Once the mixture
is smooth, add the whisky and whisk gently to combine.
(At this point try not to be too vigorous as you want to avoid
creating air bubbles.) Leave the chocolate mixture to sit at room
temperature for 20 minutes. Remove the tart base from the tin,
and spread orange marmalade evenly over the base. Tap the
chocolate jug on the bench to pop any air bubbles then pour
the chocolate filling on top very slowly. Leave the tart to set
at room temperature, and avoid refrigeration if possible, for
a glossier finish. The tart can be prepared up to 1 day in
advance. Serve the tart cut into wedges with a generous scoop
of orange swirl or vanilla bean ice cream.
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