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CHOCOLATE TART WITH CARAMEL MANDARINS

CHOCOLATE TART WITH CARAMEL MANDARINS

This decadent chocolate tart is so good and the caramel mandarins add a lovely texture and complexity to this dessert.

Prep: 45 minutes
Cook Time: 15 minutes
Serves: 8

Method

For the caramel, stir the sugar and 100ml water in a saucepan over medium-high heat to dissolve sugar. Then bring to the boil and cook until dark brown in colour (10-15 mins).

Reduce heat to low and add the mandarin segments and juice (be careful as the hot caramel will spit).

Cool to room temperature and set aside until ready to serve. Roll out pastry on a lightly floured surface to 5mm thick.

Line a 24cm-diameter, loose-bottomed tart tin, trim the edges and refrigerate to rest for 30 mins.

Preheat oven to 180°C. Blind bake tart, by lining the tart with baking paper filled with baking weights. Place on a baking tray and cook for 10-12 mins, remove paper and beans and cook the shell for a further 10 mins, or until firm, and set aside.

For the chocolate filling:

Combine the milk and cream in a small saucepan and bring to the boil then remove from the heat.
In a medium-sized mixing bowl, whisk the yolks with the sugar until well combined. Pour half the hot milk and cream mixture into the egg mixture and whisk thoroughly.

Pour the egg and milk mix back into the pan with the rest of the hot cream and cook over medium heat until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat, and stir in the chocolate until melted and well combined.

Pour into cooked tart shell and refrigerate for 2 hours to set. Cut and serve with the caramelised mandarins. 

*Note: The Pastry in the image may differ slightly from the one in the recipe. We recommend using Paneton savoury or sweet pastry, defrosted.

Ingredients

For the tart case:
1 packet Paneton savoury pastry, defrosted

For the chocolate filling:
150 ml Lewis Road milk
150 ml Lewis Road cream
3 free-range egg yolks
50 g caster sugar
200 g Chocolate Brown dark chocolate minimum 64% cocoa solids, chopped

For the burnt caramel mandarins:
250 g caster sugar
3 mandarins, peeled and segmented
Juice of 1-2 mandarins

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