BITTER CHOCOLATE & MARMALADE TART

Ingredients :

1 Empire Pastry Chocolate Tart Shell, blind baked (see notes)

150g unsalted butter, cut into small cubes

300g plain dark chocolate (60% or more cocoa solids)

60g caster sugar

2 eggs

2 egg yolks

150g orange marmalade

Mascarpone or whipped cream (to serve)

Method :

Step 1: Preheat oven to 160˚C

Step 2: Melt the butter and chocolate together in a heatproof bowl placed over a saucepan of gently simmering water, stir until melted and well combined.

Step 3: Whisk together the sugar, eggs and egg yolks; stir into the chocolate mixture.

Step 4: Spoon the marmalade into the pastry shell and spread evenly across the base.

Step 5: Pour the chocolate mixture into the case, level and bake for 15-20 minutes or until just set.

Step 6: Remove the tart from the oven and cool on a wire rack.

NOTES:

OPTIONAL GARNISH:

Step 1: Melt extra chocolate and spread over a clean, flat surface. Leave to set.

Step 2: Using a large cook’s knife, scrape the blade of the knife across the chocolate to create curls and flakes.

Step 3: Scatter over the cooled tart to serve.

TO BAKE BLIND:

Step 1: Preheat oven to 190°C

Step 2: Line tart shell with baking paper and fill with baking beans. (You can use raw chickpeas, rice, kidney beans, or any other dried grain or legume). Scrunch the baking paper up and then “un-scrunch” it before lining the pastry shells – it makes it softer and less likely to cut into the pastry.

Step 3: Bake tart shell for 10-12 minutes.

Step 4: Carefully remove paper and beans and bake for another 3-5 minutes until the pastry is cooked through (no damp bits on the bottom).

Step 5: Store cooled baking beans in an airtight container; they are no longer suitable for consumption but can be re-used multiple times for baking blind.