If you like dark chocolate and white chocolate and cheesecake and tarts then this combination is perfect for you. Oh, I nearly forgot to mention the tangy orange that adds just enough citrus bite to complement the sweetness.
Serves: 12 medium pieces, 15 small
Time: About an hour + at least 3 hours of “fridge” time
Level: Easy – Moderate
Equipment: 1 x 23cm fluted flan tin, preferably loose bottomed
Calories: Approx. 6,180 total (12 pieces – each = 515. 15 pieces – each = 412)
- 300g ready-made shortcrust pastry
- Zest from one orange
- 60 – 70g dark chocolate (preferably orange flavour), broken into small pieces
- 250ml double cream
- 350g white chocolate, broken into small pieces or grated
- 200g mascarpone or full fat cream cheese or a mixture
- Zest of another orange
- 50g dark chocolate, broken into small pieces or grated (to decorate)
- Orange food colouring (optional – see 7a below)
- Orange essence (optional)
1. Heat oven to 200C/fan 180C fan/gas 6. Lightly grease the tin and line the base with baking paper. Dust lightly with plain flour.
2. Divide the pastry into two halves and, on a lightly floured surface, roll out one half to a circle about 15cm. Sprinkle with the orange zest. Set aside. Roll out the second half and lay it on top of the first, then roll out to combine the pieces and to enlarge into a circle to fill the flan tin (about 33cm diameter.) Line the flan tin. Chill in the fridge for at least 30 minutes.
3. Blind bake the pastry case for 10 – 12 minutes then remove the beans and foil and bake for a further 10 – 12 minutes – until the pastry is golden. Set aside to cool.
4. Meanwhile, melt the dark chocolate in a bain marie or the microwave. When the pastry has cooled, brush the inside with the melted chocolate. Place in the fridge for at least 30 minutes while you make the filling.
5. For the filling, bring the cream to a boil, stirring all the time to prevent sticking. Cool slightly, then add the white chocolate and stir until fully melted and combined.
6. When the mixture has cooled, stir in the mascarpone and orange zest. Beat as necessary to obtain a thick, but fluid mixture.
7. Pour the mixture into the pastry case, smooth the surface and place in fridge for at least 2 hours or overnight.
7a. An option would be to take off about 50g of the mixture before it goes into the pastry case and colour this orange, possibly adding in ½tsp orange essence. Pour the main mixture into the pastry case then add this part and swirl it with a cocktail stick.
8. To make chocolate curls, melt the second batch of dark chocolate and pour it onto a cold surface (a marble slab for example). Use a spatula to spread it thinly then leave to set at room temperature. Use a scraper (e.g. a metal dough scraper) to push through the chocolate at an angle of about 25 degrees. Put the curls in the fridge to chill as you make them then use to decorate the cake when ready. Broken pieces can also be used, possibly around the edge of the tart.