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Chocolate and seville orange tart

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    Well, it had to be a chocolate recipe this week. We might not as a community celebrate the martyrdom of an obscure saint, but I do not think too many of us are going to refuse a service station red rose, heart card or chocolates. Unless it's that box of After Eight that has reputedly been in constant circulation since the mid-'60s.

    Chocolate does the business whichever way you cut the cake. Chocolate is always there for you: it cheers when you are feeling down or feeling good or somewhere in between. It can be relied on to soothe the savage breast, especially when you have just drunk-texted your exes.

    This is also the brief season for Seville oranges. I'm sure you all make your own marmalade, so keep one aside to use in this rich mousse-type tart. The choc-orange combo is one we all know and love, but the Seville accent gives extra nip and tuck.

    Ingredients

    Pastry
    ● 175g plain flour
    ● 25g cocoa
    ● Pinch of salt
    ● 40g icing sugar
    ● 125g unsalted butter, chilled and diced
    ● Grated zest of 1 Seville orange
    ● 1 large egg yolk mixed with 2 tbsp cold water

    Filling
    ● 150g dark chocolate
    ● 225ml double cream
    ● 4 large egg yolks
    ● 60g caster sugar
    ● Juice of 1 Seville orange
    ● Icing sugar or candied orange peel/slices (to decorate)

    Method

    ● Sift the flour, cocoa, salt and icing sugar. Rub in or process the butter and zest until the mixture resembles fine breadcrumbs.
    ● Add the yolk to make the dough. Gather into a ball, wrap in Clingfilm and chill for an hour.
    ● Roll out and place in a 20cm tart tin. The pastry is quite soft, so you may need to gently press it out to fit the tin. Prick the base with a fork and chill for two hours.
    ● Preheat the oven to 190°C, gas mark 5
    ● Line the case with foil and baking beans and bake blind for 15 minutes. Remove the foil and beans and bake for a further 5 minutes. Remove from the oven and leave to cool.
    ● Place the chocolate in a heatproof bowl over simmering water until melted. Take off the heat and stir the cream in until well blended.
    ● Beat the egg yolks and sugar until fluffy and add to the chocolate. Replace over the pan of water and stir until it thickens.
    ● Add the juice and stir for a few minutes more until it thickens further but does not boil. Pour into the pastry case and chill until set.
    ● Decorate as wished.

    ClarissaHyman.co.uk

    Method
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