Chocolate marmalade tart with spelt pastry
A combination of citrus and chocolate I like to think of this as a grown up dinner party appropriate version of the Terrys Chocolate orange. Although double layered it is in fact incredibly simple to prepare with the filling only requiring a melt and a mix before being left to cool and set. If you are really pushed for time you could even buy the pastry but I promise my recipe is incredibly easy. If you don’t have a food processor do it the traditional way in a bowl and by hand. I love to serve this tart with a dollop of crème fraiche and sliced oranges (doused in a little Cointreau if you like).
You will need a 23-25cm deep loose bottomed tart tin
For the pastry
230g spelt flour (or regular flour)
1 tbsp icing sugar
150g cold butter, cubed
1 large egg, lightly beaten
1-2 tbsp ice cold water
For the filling
300ml double cream
30g caster sugar
pinch of salt
300g dark chopped chocolate or chocolate chips
50g soft butter
To make the pastry place the flour, icing sugar and butter into a food processor. Pulse until it resembles fine breadcrumbs. Add the egg and water and pulse again until it forms a ball.
Roll out onto a floured surface to a disk about 2 inches wider than the tin. Line the tart with the pastry allowing the extra pastry to hang over the sides. Place onto a baking tray and place in the fridge to chill for 30 minutes.
Preheat your oven to 200C/fan setting. Line the pastry shell with parchment and fill with ceramic baking beans or dry rice. Bake for 15 minutes (this is what is called ‘baking blind’).
Remove the parchment paper and beans and bake for a further 12 minutes. Remove and allow to cool completely.
Once cooled warm the marmalade in a saucepan over a low heat until it is in a liquid state. Pour into your cooled tart shell and allow it to set in the fridge.
Place the cream, sugar and pinch of salt in a saucepan over a medium heat. Stir to help the sugar dissolve and allow it to come just the boil.
Remove from the heat, add the chocolate and soft butter. Stir until smooth and chocolatey. Pour into the tart shell and allow to chill for at least two hours in the fridge.
To serve allow the tart to sit at room temperature for 20 minutes. Grate over fresh orange zest if you wish. Serve with crème fraiche.