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
Recipe is great with...
Nothing But Fruit
Orange Marmalade - nothing but fruit
Alternatives:
-
Alternatives:
- Seville Thin Cut Orange Marmalade - traditional recipe,
- Whiskey Marmalade - traditional recipe or
- Orange Marmalade medium cut - traditional recipe
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For the base85g Plain flour65g Icing sugar50g Ground walnuts6 tbsp Softened butter30g CocoaFor the filling290ml Double cream50g Sugar300g Chopped chocolate2 tbsp Folláin Marmalade2 tbsp Candied orange peel
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- 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.
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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.
