Blood Orange Chocolate Tart with Jelly Top
Inspired by techniques from America's Test Kitchen.
A cocoa pastry case filled with blood orange ganache and topped with a glossy ruby blood orange jelly.
Always check the labels of the products you use.
Method
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Equipment
- small bowl
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- wire rack
- 2 small saucepans
- whisk
- silicone spatula
- fine sieve
- paring knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 393 kcal |
| Protein | 4.2 g |
| Carbohydrate | 39 g |
| of which sugars | 23.7 g |
| of which free sugars | 22.1 g |
| Fat | 25.4 g |
| of which saturates | 15.6 g |
| Fibre | 2.7 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Cocoa pastry
- 1 large egg yolk
- 1 tbsp double (heavy) cream
- ½ tsp vanilla
- 140 g plain flour, plus extra for rolling
- 20 g cocoa powder
- 75 g icing sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 115 g cold unsalted butter, diced
Ganache
- 180 ml double (heavy) cream
- 1 tsp finely grated blood orange zest
- 0.5 g fine sea salt or table salt a pinch
- 115 g dark chocolate (60-70% cocoa), chopped check the label for milk and soya
- 40 g soft unsalted butter
- ½ tsp vanilla
Blood orange jelly
- 1 tsp beef gelatine powder (about 3 g)
- 240 ml blood orange juice (about 4 oranges), divided
- 1 tsp finely grated blood orange zest
- 100 g caster sugar
- 0.5 g fine sea salt or table salt a pinch
To finish
- 1 blood orange, for segments
- 1
Cocoa dough. whisk the yolk, cream and vanilla. Pulse the flour, cocoa, icing sugar and salt, scatter the butter over and pulse about 15 times, then add the yolk mix with the motor running until it gathers. Wrap and chill 1 h.
- 2
Shape the shell. roll to a 28 cm round, line the tin, trim the top and freeze 30 min. Heat the oven to 190 °C (170 °C fan).
- 3
Bake blind. fill with paper and beans and bake on the tray about 30 min, then 5 min uncovered, until dry and fragrant. Cool fully, about 30 min.
- 4
Ganache. bring the cream, zest and salt to a simmer, take off the heat, add the chocolate and cover for 5 min. Whisk smooth, then whisk in the butter and vanilla. Spread in the case and chill at least 2 h.
- 5
Jelly. sprinkle the gelatine over 60 ml of the juice and leave 5 min. Warm the remaining juice with the zest, sugar and salt for about 3 min, just until the sugar dissolves. Whisk in the soaked gelatine off the heat, sieve, and cool 15 min. Pour only when it is cool, or it will melt the ganache.
- 6
Pour. trickle the cool jelly gently over the set ganache and chill about 3 h, until firm.
- 7
Serve. cut the peel and pith from the last orange, slice out the segments and arrange them in a small pinwheel in the centre just before slicing. Add the segments at the last minute so their juice does not run.
Storage
Keep in the fridge for up to 1 day after adding the jelly. Do not freeze.
