Chocolate and Marmalade Tart

I want to make my first post something extra delicious… So I have decided to start with my Chocolate and Marmalade Tart.

The indulgence of the rich chocolate and subtle hints of orange makes this tart a winner with anyone and everyone.

I am not ashamed to say that I have used this tart as a weapon in the past. I have baked it to win over colleagues at work, as a peacemaker with boyfriends… the list goes on. However, my point is, people cannot say no to this tart, so give it a go!

Chocolate and Marmalade Tart

250g plain flour
100g unsalted butter
Cocoa Powder for dusting

For the filling:
200g butter
300g plain chocolate
60g caster sugar
2 egg yolks
150g thick cut marmalade

1) Firstly make the shortcrust pastry. Some people may say this tart should be made with sweet pastry, however I find you can get shortcrust pastry alot thinner and with the richness from the chocolate you don’t need a sweet pastry. Place the flour and butter in a bowl and rub together until fine crumbs.

2) Add 2tbsp of water or enough until the pastry can be brought together. Place the pastry in the fridge for 1 hour to prevent the pastry from shrinking when baked.

3) Pre-heat the oven to 180 degrees and grease a 23cm loose bottomed flan tin. Take the pastry from the fridge, roll out and place in the flan tin. The thinner the pastry the better, however do ensure there are know holes as the filling will seep out. Place baking parchment on top of the pastry and fill with dried peas. Bake the pastry for 10 mins, then take the dried peas out and bake it again for another 5 minutes until golden brown. This will ensure you don’t get a soggy bottom. Nobody wants a soggy bottom!

4) Now make the filling. Melt the chocolate and butter in a bowl over simmering water. Whisk together the sugar, eggs and additional egg yolks then fold into the chocolate mixture.

5) Spread a thick layer of marmalade across the base of the pastry case. Pour your chocolate mixture on top and bake for 15 mins until set.

6) When cooled dust with cocoa powder and serve with a large dollop of mascarpone.