Charlotte’s Chocolate Gingerbread Tart with Orange Curd

Serves 10

Ingredients

Gingerbread

175g soft brown sugar

85g golden syrup

100g salted butter

400g plain flour

1 egg

1 tbsp ground ginger

1/2 tsp ground cinnamon

Zest of 1 orange

Orange Curd

100g butter

200g caster sugar

4 eggs

50g corn flour

Zest of 2 oranges

Juice of 1 orange

Juice of half a lemon

Chocolate Creme Mousseline

250ml whole milk

1 egg

50g caster sugar

25g corn flour

100g dark chocolate

250g butter

Chocolate Glaze

150ml double cream

150ml water

75g cocoa powder

75g dark chocolate

50g caster sugar

50g golden syrup

24g powdered gelatine

Method

Gingerbread

1. Melt the butter, sugar and golden syrup.

2. Sift the flour and spices in a mixing bowl and add the orange zest. Add the melted butter/sugar mixture and mix until a dough forms.

3. Roll the pastry out to a thickness of 5mm. Line a 9″ pastry ring, leaving some pastry hanging over the edge to prevent shrinkage. Line the raw pastry with baking parchment and weigh down with uncooked rice. Re-roll the offcuts and cut out some shapes to decorate the finished tart.

4. Bake the pastry at 180’C for 10 minutes, turning half way through. After 10 minutes, remove the rice and bake the tart for a further 5 minutes. When the tart case comes out the oven, use a sharp knife and carefully trim the edges, using the pastry ring as a guide.

5. Allow the tart case to cool completely before removing from the metal ring.

Orange Curd

1. Melt the butter in a bain marie. Mix the juices, zest and cornflour together and add to the melted butter.

2. Whisk the eggs and sugar into the mixture and continue cooking on a low heat until the curd thickens enough to coat the back of a spoon. Set aside to cool.

Chocolate Creme Mousseline

1. In a bowl, mix the egg, cornflour and sugar into a paste.

2. Place the milk in a pan and carefully bring to the boil.

3. Pour the hot milk into the egg mixture, whisking constantly. Transfer this mixture back to the pan and cook on a low heat, stirring constantly until the mixture is thick.

4. Pour the creme patisserie into a clean bowl and whisk in the chocolate, followed by 80g of the butter. Leave to cool to room temperature.

5. Once the creme patisserie has cooled, place the remaining butter into the bowl of a stand mixer and whip until pale and fluffy. Add the creme patisserie a spoonful at a time until all combined.

Chocolate Glaze

1. Bloom the gelatine in 50g of cold water.

2. Place the water, cream, cocoa, sugar and golden syrup in a saucepan and bring to the boil.

3. Remove from the heat and whisk in the chocolate, followed by the gelatine.

4. Pass the glaze through a fine sieve and set aside to cool to room temperature.

Assembling the Tart

1. Spread a layer of orange curd on the base of the tart.

2. Pipe the mousseline on top of the curd and smooth with the back of a spoon or a small palette knife. Place in the freezer for at least one hour.

3. Check the temperature of the glaze, it should be warm enough to pour but not hot enough to melt the mousseline. If necessary, gently warm the glaze in a bain marie until it’s runny enough to pour.

4. Pour a layer of glaze over the mousseline to meet the top of the tart case.

5. Leave the tart to set in the fridge for 30 minutes before decorating with gingerbread and seasonal fruit.

 

  • Share: