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


  1. 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.
  2. Make a well and add the egg mixture and draw together to from the pastry (do not overwork the pastry)
  3. Wrap the dough in clingfilm and allow to rest for at least 30 minutes before using.
  4. Roll on a lightly floured board and use to line a 30cm loose based flan ring, do not trim the pastry at this stage.
  5. Blind bake in an oven that has been preheated to 180°C for approx. 10 – 12 minutes. 
  6. 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


  1. Preheat the oven to 180°C.
  2. Melt the chocolate gently until fluid, then add the balsamic.
  3. in a separate bowl mix the eggs & yolks together.
  4. Bring the milk and cream to the boil, pour this onto the egg mixture and combine well, strain the mix onto the chocolate.
  5. Carefully pour the mixture into the prebaked tart case.
  6. 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.
  7. If the tart seems a bit runny, turn the oven back on at 120°C for a few minutes to finish the tart.
  8. Serve with a blood orange salad and some mascarpone.