Recipe by Christian Ørner, www.salt-co.co.uk

Chocolate Tart with Vanilla Pastry, Burnt Orange and Candied Zest

VANILLA PASTRY

(makes 10 individual 5cm fluted tart moulds)
45g Salted butter at room temperature
33g Caster sugar
1 Tsp Vanilla bean paste (usually available at supermarkets)
2 Large egg yolks
105g Type 00 pasta flour (can use plain flour if you can’t find Type 00)

METHOD

  • Cream together butter, sugar and vanilla bean paste until light and fluffy using an electric whisk.
  • Add yolks and cream them in.
  • Weigh the flour directly into the bowl and mix together until a dough forms.
  • Roll the pastry out straight away. Aim for approximate thickness of a 50p piece.
  • Use a pastry cutter larger than the size of your moulds to cut the size of the pastry needed.
  • Line your pastry moulds.
  • Leave to rest for a minimum 30 minutes.
  • Pre heat oven to 150c fan.
  • Once dough has rested and oven is heated bake for 20 minutes, (no need for baking beans).

CANDIED ORANGE ZEST

1 Large orange
50g Caster sugar
50g Water

METHOD

  • Using a peeler, peel the outside of the orange.
  • Thinly slice the peel using a sharp knife.
  • Add to a saucepan and add sugar and water.
  • Bring everything to the boil and immediately lower to the lowest temperature on your stove.
  • Cook for 45 minutes, then turn off heat and leave to cool in the pan.
  • Once cool, pass liquid through a sieve and pat dry the candied zest.

BURNT ORANGE SEGMENTS

1 Orange

METHOD

  • Once the candied peel has been made, use a knife to cut away the bitter white pith of the orange so you are left with the orange flesh.
  • Cut in a ‘V’ shape in between the lines on the orange to remove the segments.
  • Remove any pips and put the segments on a heatproof tray.
  • Using a blowtorch, heat the segments until they start to caramelise.

DARK CHOCOLATE CREMEAUX

(Makes 10 individual 5cm tart moulds)
150g Double cream
150g Full fat milk (also works with semi skimmed milk).
3 Egg yolks
25g Caster sugar
125g 70% Dark chocolate
1 pinch of Maldon Sea Salt

METHOD

  • Bring to the boil the milk and double cream.
  • Mix egg yolks and sugar together to form a paste.
  • Once boiled, pour the hot cream and milk onto the yolk and sugar mix, stir to combine.
  • Pour it back into the pan and back on the heat until it reaches 80c on a digital temperature probe.
  • As soon as it reaches 80c, pour through a sieve into a clean bowl and add the chocolate and the salt.
  • Whisk this all together to form the creameaux.
  • Place in fridge to set.
  • When set, pour it all into a piping bag and pipe into the cooked and cooled tart shells.
  • Top with burnt orange segments and candied orange zest.
  • Enjoy with friends, or on your own in one or more sitting.

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