Cakes and Pastries Recipes - Chocolate and Candied Orange Peel Tart Recipe

Ingredients

Serves 4-6:

• 12 1/3 oz pie crust dough (refer recipe)

• 1/3 oz butter

• 3 tbsp apricot jam

• 2 tbsp orange liqueur

• 7 1/4 oz (200g) candied orange peel

• 4 teaspoons cocoa

Chocolate mousse:

• 5 1/2 oz (150g) dark chocolate

• 6 eggs

• 1 pinch sugar

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Method:

1. Preheat the oven to 350°F/180°C.

2. Roll out the dough to a thickness of 1/8 inch (3 mm). Line a greased tart pan. Cover with baking paper and dried beans. Bake blind for 10 min.

3. Discard the paper and the beans. Replace in the oven for 5 min; the pastry should not brown.

4. Prepare the chocolate mousse: melt the chocolate in a double boiler with 4 tablespoons of water. Separate the egg whites from the yolks. Remove from the double boiler and one by one add the yolks, whisking all the time. Whisk the whites together with the sugar until stiff. Fold slowly into the mixture. Refrigerate for 2 h.

5. Dilute the apricot jam with the orange liqueur and brush the bottom of the tart with this mixture. Sprinkle with chopped candied orange peel, setting some aside for decoration.

6. Whisk the chocolate mouse with a fork, and fill the tart crust with it. Decorate with candied orange peel and dust with cocoa.