Name: Warm choc-orange tarts with orange ice cream
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 3 h
Yield: Makes 8
Cuisine: British
Ingredients: 250g dark chocolate; 2 eggs plus 1 white (leftover from pastry); 140g caster sugar; 85g melted butter; 85g plain flour; little cocoa to serve; 350g plain flour; 200g butter cubed; 100g icing sugar; zest 1 orange; 1 egg yolk mixed with 2 tbsp water; 500ml whole milk; 300ml double cream; 5 egg yolks; 140g caster sugar; zest 2 oranges plus juice of 1

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Warm choc-orange tarts with orange ice cream

Warm choc-orange tarts with orange ice cream

Sarah Cook

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Makes 8

More effort

Prep: 1 hr and 15 mins

Cook: 1 hr

Plus cooling, chilling and freezing

A star rating of 4.9 out of 5.8 ratingsRate

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

Freezable (Freeze pastry and ice cream)

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Ingredients

Nutrition

Units:

MetricUS

250g dark chocolate
2 eggs

plus 1 white (leftover from pastry)
140g caster sugar
85g melted butter
85g plain flour
little cocoa

to serve

For the pastry

350g plain flour
200g butter

cubed
100g icing sugar
zest 1 orange
1 egg yolk

mixed with 2 tbsp water

For the ice cream

500ml whole milk
300ml double cream
5 egg yolks
140g caster sugar
zest 2 oranges

plus juice of 1

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Nutrition: per serving

kcal1107
fat68g
saturates38g
carbs116g
sugars75g
fibre3g
protein15g
salt0.64g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, April 2011

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A star rating of 4.9 out of 5.8 ratings

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