Bob's Whiskey Chocolate Tart with Blood Oranges & Marscapone
Whiskey Chocolate Tart with blood orange salad & Mascarpone
Ingredients for the pastry
- 250g Plain Flour sifted
- 50g Icing Sugar sifted
- 125g Cold Unsalted Butter cubed
- 1 Egg beaten with a splash of milk
Method
- In a large bowl mix the flour and sugar then add the cold butter, rub it in until you have a mixture that resembles fine breadcrumbs.
- Make a well and add the egg mixture and draw together to from the pastry (do not overwork the pastry)
- Wrap the dough in clingfilm and allow to rest for at least 30 minutes before using.
- Roll on a lightly floured board and use to line a 30cm loose based flan ring, do not trim the pastry at this stage.
- Blind bake in an oven that has been preheated to 180°C for approx. 10 – 12 minutes.
- Allow to cool before trimming the edges.
Ingredients for the filling
- 500g Dark Chocolate 70% Cocoa
- 180ml Whole Milk
- 350ml Double Cream
- 2 Whole Eggs + 1 Yolk
- 20ml Burren & Bushmills Whiskey Barrel Balsamic
Method
- Preheat the oven to 180°C.
- Melt the chocolate gently until fluid, then add the balsamic.
- in a separate bowl mix the eggs & yolks together.
- Bring the milk and cream to the boil, pour this onto the egg mixture and combine well, strain the mix onto the chocolate.
- Carefully pour the mixture into the prebaked tart case.
- Place into the oven and turn the oven off, leave in the oven for approximately 45 minutes, do not open the door of the oven.
- If the tart seems a bit runny, turn the oven back on at 120°C for a few minutes to finish the tart.
- Serve with a blood orange salad and some mascarpone.