Once again, Chef Phillip has outdone himself in the kitchen with a delectable tart that will change the way you see dessert forever. Chocolate and orange have always paired well together, but the combination in these tartlets is sheer perfection. Make them at home and experience a sample of the Makweti magic in your own kitchen.
250g cake flour
65g icing sugar
150g butter or margarine
1 jumbo egg white, for brushing
The Chocolate Orange Filling
250ml freshly squeezed orange juice, strained
30ml orange jelly powder
Grated rind of 1 orange
400g good quality dark chocolate
3 jumbo eggs
50g caster sugar
15ml orange liqueur
Icing sugar for serving (optional)
Preheat oven to 200 degrees Celsius.
Coat six 23cm, loose based tart tins with Spray & Cook and set aside.
To Make The Pastry
Sift the flour, salt and icing sugar into a chilled mixing bowl.
Rub in the butter or margarine with your fingertips until the mixture resembles breadcrumbs.
Knead the dough until smooth.
Shape pastry into a ball, wrap in cling film and refrigerate until ready to use.
Line the base and the sides of the prepared tins with the pastry and refrigerate for 20 minutes.
Prick the bases and bake blind for 10 minutes.
Remove from oven and brush with egg white and set aside to cool.
To Make The Filling
Heat the orange juice and jelly powder in a small heavy-based saucepan and bring to the boil.
Remove from the heat and set aside to cool.
Stir in the orange rind.
Place the tart tins on a baking sheet and pour in the cooled jelly.
Refrigerate until set.
Melt the chocolate in a heatproof bowl over simmering water and stir in the butter. Remove from the heat and set aside.
Whisk the eggs and caster sugar in a food mixer until light and creamy in colour.
Stir in the liqueur.
Add the chocolate mixture to the egg mixture and spoon the mixture onto the jelly.
Refrigerate until ready to serve (+- 4 hours)
Candied Orange Peel
1 3/4 cups white sugar
Using a small, sharp knife or vegetable peeler, cut the peel off the oranges in long strips.
Cut off any white pith on the peel then cut the peel into thin strips.
Combine 3/4 cup of the sugar and 3/4 cup of water in a medium saucepan over medium heat and stir until the sugar dissolves.
Add the orange peel and cook until the peel is tender and the syrup thickens, about 20 minutes.
Transfer the peel and syrup to a small bowl and refrigerate until cold.
The orange peel can be served with some of the syrup or without the syrup or it can be drained and sugared.