We love Raglan Road Irish Pub and Restaurant. So much so that we subscribe to their monthly news letter. This month, Master Chef Kevin Dundon shares his recipe for Chocolate and Orange Tart.
Chocolate and Orange Tart
125ml/4fl oz/generous ½ cup cream
60ml/2fl oz/generous 3/8 cup milk
75g/2¾oz/2¾ squares dark chocolate
75g/2¾oz/2¾ squares milk chocolate
55g/2oz/¼ cup butter
55g/2oz/¼ cup superfine sugar
125g/4½oz/generous ½ cup, firmly packed plain flour
2 oranges, zest and juice
55g/2oz/¼ cup sugar
To prepare the Sweet Pastry
Cream the butter and sugar together, then add the sifted flour. Stir in the beaten egg and, using a knife, combine the ingredients together. Wrap in cling film and refrigerate for at least 2 hours. Grease a 23cm/9-inch fluted pie dish. Roll out the pastry on a lightly floured surface. Roll the pastry onto the rolling pin and line over the pie dish. Pre-bake at 180˚C/350˚F for 20 minutes.
Remove the zest from the orange and cut into thin strips. Blanch the zest for 2 minutes in some boiling water. Drain and set aside to cool. Repeat the operation again, using clean water each time, to get rid of the bitterness. Make a sugar syrup using the sugar and 2 tablespoons water.
Add the orange zest to the syrup and allow to cook over a low heat for about 30 minutes. Remove from the heat and allow the orange to cool and dry for a few hours.
Bring the cream and milk to the boil and add the chocolate pieces. Whisk together to obtain a smooth cream-like consistency. Whisk the egg in a small bowl before adding to the creamy chocolate mixture. The mixture should ideally be at around 35˚C/95˚F
Assembling the tart
Arrange the candied orange at the bottom on the base of the cooked pastry. Pour the chocolate ganache over the orange and pastry and bake in the oven at 180˚C/350˚F/Gas Mark 4 for 10 minutes. Allow to cool, and then refrigerate. Remove from the fridge at least 10 minutes before serving.
For more Raglan Road Irish Pub and Restaurant recipes, visit our Downtown Disney recipe page.