Chocolate Orange tart with drambuie

This is probably not as good as the chocolate and pear recipe I used to do, but it’s worth a try. I’d probably double the filling ingredients if you’re serious about using a 9 inch flan case. As usual, everything’s available at your local Lidl!

Ingrients:

Pastry;

• 150g plain flour
• 75g butter
• tablespoon cocoa-powder
• rind of 1 orange
• 1 egg yolk
• 30g sugar (pref. icing sugar)
• splash milk

Filling;

• 150g dark chocolate (Lidl does a great range of single-estate Amazonian chocolate for 89p)
• 1 pot double cream (around 300ml)
• 30g sugar
• Splash of drambuie
• 1 tablespoon orange juice
• knob of butter

Method:

•  Make the pastry by rubbing flour into the butter, then adding the rest of the ingredients to the mixture
• Blend and cool in the fridge if you have time
• Roll out and line pastry case (chill again if you have time)
• Bake blind at 180c for 15-20 minutes

• For the filling, heat the double cream in a saucepan, whisking all the time
• When it starts simmering, turn the heat down and add the chocolate – broken up in pieces
• Once the chocolate has melted, the mixture will turn thick and seriously tempting. Don’t be tempted to eat it yet.
• Add everything else, cool for a few minutes then pour into pastry case
• Wait until the mixture has cooled, then transfer to fridge for 3 hours.

An alternative would be to miss out the orange altogether, and chop a pear into slices putting these in with the pastry to bake. This would make for a thicker tart, otherwise I’d recommend doubling the filling mixture.