Whiskey Chocolate Tart with Blood Oranges & Mascarpone

Pastry Ingredients

• 250g plain flour, sifted
• 50g icing sugar, sifted
• 125g cold unsalted Butter. cubed
• 1 egg, beaten with a splash of milk

Method

1. In a large bowl mix the flour and sugar then add the cold butter, rubbing it in until you have a mixture that resembles fine breadcrumbs.
2. Make a well in the mixture, add the egg and gradually draw the two together to form 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 the dough 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/160°C Fan/Gas Mark 4 for approximately 10-12 minutes.
6. Allow to cool before trimming the edges.

Filling Ingredients

• 500g dark chocolate (70% Cocoa)
• 180ml whole milk
• 350ml double cream
• 2 whole eggs and 1 yolk
• 20ml Bushmills Whiskey Cask Aged Balsamic

1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
2. Melt the chocolate gently until fluid, then add the Balsamic.
3. In a separate bowl, mix the eggs and yolks together.
4. Bring the milk and cream to the boil, pour this onto the egg mixture, combine well then strain the mix onto the chocolate.
5. Carefully pour the mixture into the pre-baked tart case.
6. Place into the oven and turn the oven off. Leave it in the oven for approximately 45 minutes, without opening the door of the oven.
7. If the tart seems a bit runny, turn the oven back on at 120°C/100°C Fan/Gas Mark 1-2 for a few minutes to finish the tart.
8. Serve with blood oranges (sliced and in their juice) and some mascarpone.