Chocolate and Marmalade Tart RecipeOrigin: Britain Period: Modern |
Ingredients:
For the Pastry: 
Chocolate and Marmalade Tart Preparation:Method:Begin with the pastry case: Cube the butter and add to a bowl along with the flour. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Sift-in the icing sugar and mix thoroughly. Beat together the eggs and a few drops of vanilla extract and add to the butter and flour mix, combining thoroughly after each addition. Bring the dough together, wrap in clingfilm and refrigerate for at least 1 hour. When properly chilled, turn the pastry out onto a lightly-floured work surface and roll until thin enough to cover a 20cm loose-bottomed tart ring. Line the base with baking parchment, fill with baking beans and place in an oven pre-heated to 190°C. Bake blind for 15 minutes then remove from the oven, take out the beans and paper and allow to cool. Turn the oven down to 170°C. Meanwhile add the butter and chocolate to a bowl, place on saucepan of simmering water and allow to melt. Stir to combine then take off the heat. In a separate mixing bowl whisk together the sugar, whole eggs and egg yolks with a hand blender until pale and creamy. Now fold the egg mixture into the chocolate mixture. Spoon the marmalade into the pastry case and pour the chocolate mix over the top. Place in the oven and bake for 15 minutes before removing and allowing to cool. Serve with a dollop of natural yoghurt. |
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