Warm choc-orange tarts with orange ice cream

Warm choc-orange tarts with orange ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 1 hr, 15 mins Cook: 1 hr Plus cooling, chilling and freezing

More effort

Makes 8
Elegant Jaffa-flavoured tarts that the whole family will want to indulge in

Nutrition and extra info

  • Freeze pastry and ice cream

Nutrition: per serving

  • kcal1107
  • fat68g
  • saturates38g
  • carbs116g
  • sugars75g
  • fibre3g
  • protein15g
  • salt0.64g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g dark chocolate
  • 2 egg, plus 1 white (leftover from pastry)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g caster sugar
  • 85g melted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g plain flour
  • little cocoa, to serve

For the pastry

  • 350g plain flour
  • 200g butter, cubed
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar
  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 egg yolk, mixed with 2 tbsp water

For the ice cream

  • 500ml whole milk
  • 300ml double cream
  • 5 egg yolk
  • 140g caster sugar
  • zest 2 oranges, plus juice of 1
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. Make the ice cream first. Heat the milk and cream in a pan to just below boiling point. Stir together yolks and sugar, then gradually whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, and cool. Churn, then freeze until solid. Can be made up to a month ahead.

  2. To make the pastry, whizz flour and butter in a food processor, then pulse in icing sugar. Pulse in zest with enough yolk mixture to bring the pastry together. Roll out and line 8 deep, individual tart tins. Chill for 30 mins.

  3. Heat oven to 190C/170C fan/gas 5. Fill tarts with baking parchment and baking beans, and bake blind for 15 mins. Remove beans and paper and bake for 10 mins more. Remove from oven. When cool enough to handle, remove from tins and sit on a baking sheet. Turn oven down to 160C/140C fan/gas 3.

  4. For the filling, melt chocolate in a bowl over a pan of barely simmering water. Beat the 2 whole eggs, extra white and sugar until thick and pale – about 5 mins. Fold in the chocolate, melted butter and flour, then divide between the tarts. Let the mixture settle for a few mins, then bake for 25 mins. Leave to cool for 10 mins while scooping ice cream into balls. Dust the tarts with a little cocoa, top each with a scoop of ice cream.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

mothertheresa's picture
5

Great little tarts.
I didn't make the ice cream, but the tarts were fab, really good pastry and filling.
served with vanilla ice cream (bought)
well worth making, not a crumb left (was dubious about the calorie/fat content as I am really careful, but on this occasion worth breaking the rules)!!
Give them a try.

Sopheez's picture
5

Quick and easy delicious tart.
Didn't make the ice cream, served the tart with a dollop of double thick cream and diced strawberries...yum!!!

rebeccamark24's picture
4

Only made the ice cream part and it didn't work too well. Well it was ok but i think the egg had cooked slightly but I will try it again! Any tips on how to stop the egg cooking slightly?

jillybaby's picture

You have to control the heat, heating gently and be careful not to let the mixture boil or the egg will scramble. They say the mixture is ready when it coats the back of a wooden spoon... but for a slightly more accurate measure ice cream mix is sterile and ready when it reaches 85 degrees. Just remember gently heat, otherwise the egg will scramble and you'll have to start over

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…