Bitter Chocolate Citrus Tart recipe |
|
Rate it
10/17/2011
|
|
Click image to enlarge... 
Ingredients250g shortcrust pastry, unsweetened20g low sugar Orange Marmalade, warmed 1/2 teaspoon lemon zest, finely grated 1/2 teaspoon orange zest, finely grated 120ml skimmed milk 60g skimmed milk powder 60g cocoa powder, sieved 2 teaspoon Cointreau 4 teaspoon chocolate essence 1/2 a sachet of gelatine crystals 9 tablespoon Hot water 5 tablespoon granular Canderel 1/2 tsp vanilla Essence 4 egg yolks For the garnish: 16 orange segments 200ml low fat creme fraiche DirectionsRoll out the pastry and line a 9 inch loose bottomed tin. Chill for 30 minutes.Bake pastry at 180C for approximately 25 minutes or until golden brown. If the pastry bubbles whilst cooking, press down with the back of a spoon. Once the pastry is cool brush with the orange marmalade. For the filling, prepare the zest. Whisk the skimmed milk powder into the cold milk. Warm the milk mix; just before boiling, whisk in the cocoa powder, Cointreau, zest, vanilla and chocolate essence. Allow to cool. Dissolve the gelatine in 3 tablespoon of hot water and then add to the chocolate mix. Bring the remaining water to the boil. Whisk the egg yolks in a small metal bowl to blend. Gradually whisk in the boiling water. Place bowl over a pan of hot water, stirring constantly, until the egg mixture reaches 160F/71C approximately 4 - 5 minutes. Strain the mixture through a fine sieve into the chocolate mixture. Mix in the Canderel. Stir until smooth. Pour chocolate filling in to the pastry. Cover & chill overnight. Serve with creme fraiche & fresh orange segments. ServingsServes 8Recipe provided by Canderel. |
| views: 5356
avg rating: 3.10
votes: 120 |
Add to Favourites
Print version
Email to a friend
Facebook
Digg
Online services...
My Cookbook
Latest All4Women.co.za articles
Syndicate
 |
Search
