Triple layered chocolate tart with orange compote
Item 1 of 1
- medium
- 10
- 1 hour 30 minutes
Good things always come in threes – and this is definitely true for Josh Eggleton's triple layered chocolate tart recipe. The dark glossy glaze conceals a world of velvety smooth chocolate filling that when sliced reveals a crumbly, buttery biscuit base. Served with a generous dollop of orange compote this dessert is a piece of unrivalled chocolatey goodness.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Chocolate filling
- 500g of dark chocolate, at least 70% cocoa
- 700ml of double cream
- 150g of caster sugar
- 3 tbsp of honey
- 2 tbsp of brandy
Chocolate base
- 500g of chocolate digestive biscuits, or similar biscuits
- 120g of unsalted butter, melted
Chocolate glaze
- 125g of water
- 175g of sugar
- 125ml of cream
- 55g of cocoa powder
- 2 1/2 sheets of bronze gelatine leaves
- 40g of dark chocolate, chopped
Orange compote
- 3 oranges, zest and the flesh cut into segments
- 100ml of orange juice
- 80g of caster sugar
- 1 star anise
- 1 pinch of flaky sea salt
SAVE RECIPE
Equipment
- 25cm loose bottom tart tin
- Sugar thermometer
- Food processor
- Blowtorch
Method
1
Line a the tart tin tightly with cling film (this is to stop any tart mixture
leaking out). Place onto a chopping board or flat baking sheet and lay a disc of greaseproof paper on top of the cling film
2
Dissolve the cream, sugar, honey and brandy over a low heat in a saucepan. Meanwhile, break the chocolate into a separate large heatproof bowl
- 500g of dark chocolate, at least 70% cocoa
- 700ml of double cream
- 150g of caster sugar
- 3 tbsp of honey
- 2 tbsp of brandy
3
Bring the cream mix to the boil then pour this over the chocolate pieces. Whisk until smooth and allow to cool to approximately 30°C
4
Meanwhile, blend the biscuits in a food processor until smooth. Add the butter and blend again
- 500g of chocolate digestive biscuits, or similar biscuits
- 120g of unsalted butter, melted
5
Tip the biscuit mixture into the pre-lined tart tin. Carefully smooth the surface with a spoon and place in the fridge to set for 20 minutes
6
Pour the chocolate filling over the biscuit base and return to the fridge to set for at least 2 hours
7
Meanwhile, make the chocolate glaze. Pour the water and sugar into a saucepan and bring to the boil. Add the cream and cocoa and simmer for 5 minutes
- 125g of water
- 175g of sugar
- 55g of cocoa powder
- 125ml of cream
8
While the sauce simmers, drop the gelatine leaves into a bowl of cold water then squeeze out any excess water when soft
- 2 1/2 sheets of bronze gelatine leaves
9
Remove the saucepan from the heat, whisk in the chocolate and gelatine and strain through a fine sieve into a jug. Leave to cool to about 30°C, stirring occasionally
- 40g of dark chocolate
10
Carefully pour the cooled glaze over the set torte and return the tart to the fridge for 30 minutes
11
For the orange compote, place the orange zest, juice, sugar, salt and star anise into a small saucepan. Bring to the boil, then turn the heat down and simmer for 3 minutes. Remove the star anise
- 3 oranges, zest and the flesh cut into segments
- 100ml of orange juice
- 80g of caster sugar
- 1 star anise
- 1 pinch of flaky sea salt
12
Add the orange segments and cook gently until they soften and collapse slightly – this should take roughly 5 minutes
13
Use a kitchen blowtorch to carefully heat and remove the tart ring. To serve, slice the tart with a hot knife and finish with a dollop of the orange compote
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024