Ingredients
| FOR THE CHOCOLATE TART BASE | |
| 200g plain flour | |
| 25g cocoa powder | |
| 75g icing sugar | |
| 150g cold butter, diced | |
| 1 egg plus 1 egg yolk | |
| FOR THE CHOCOLATE FILLING | |
| 275g 70% dark chocolate | |
| 275ml milk | |
| 275ml cream | |
| 12 egg yolks | |
| 100g sugar | |
| FOR THE CANDIED MANDARIN | |
| 2 mandarins | |
| 220g caster sugar | |
| 250ml water | |
| mascarpone, to serve |
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Instructions
| 1. | FOR THE CHOCOLATE TART BASE |
| 2. | Put the plain flour, cocoa powder and icing sugar into a food processor and mix on a low setting. |
| 3. | Add the diced butter one piece at a time until it reaches a crumbly consistency. |
| 4. | Add the egg, then the egg yolk. |
| 5. | Remove from the food processor and wrap the mixture in plastic wrap and rest for 2-3 hours. |
| 6. | Heat the oven to 160°C. |
| 7. | Use a floured rolling pin to roll out to a ½cm thickness and place into a greased 25cm-diameter tart tin. |
| 8. | Bake blind with rice or weights for 25 minutes, then remove the weights and bake for a further 5 minutes. Allow to cool. |
| 9. | FOR THE CHOCOLATE FILLING |
| 10. | Melt the chocolate over a water bath and keep warm. |
| 11. | Bring the milk and cream to the boil. |
| 12. | Whisk the egg yolks and sugar together and add slowly to the milk mixture, while stirring off the heat. |
| 13. | Return the egg and cream mixture to a medium heat, stirring continuously, until it reaches 82°C. |
| 14. | Add the melted chocolate and blend with a stick blender. |
| 15. | Pour into the tart base and allow to set in the fridge (about 2 hours). |
| 16. | FOR THE CANDIED MANDARIN |
| 17. | Thinly slice the mandarins, keeping the skin on. |
| 18. | Put the sugar and water in a large frying pan over a medium heat and bring to a simmer. |
| 19. | Add enough mandarin slices to fill the pan, reduce the heat to low and cook for 6 minutes. |
| 20. | Remove from the pan and place on a tray lined with baking paper to cool. |
| 21. | Repeat with the remaining mandarin slices. |
| 22. | Reduce the syrup by a quarter, then let it cool. |
| 23. | Place syrup and mandarin slices in an airtight container and store until ready to serve. |
| 24. | To serve, top a slice of tart with mandarin, drizzle with syrup and spoon some mascarpone on the side. |
Recipes & food styling Perrin Yates / Photography Tony Nyberg