Warm choc-orange tarts with orange ice cream

Name: Warm choc-orange tarts with orange ice cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 250 grams dark chocolate; 2 eggs, plus 1 white (leftover from pastry); 140 grams caster sugar; 85 grams melted butter; 85 grams plain flour; 1 serving little cocoa, to serve; 350 grams plain flour; 200 grams butter, cubed; 100 grams icing sugar; 1 zest orange; 1 egg yolk, mixed with 2 tbsp water; 500 milliliters whole milk; 300 milliliters double cream; 5 egg yolks; 1 zest 2 oranges, plus juice of

You can never have too many dessert recipes, so give Warm choc-orange tarts with orange ice cream a try. This recipe makes 8 servings with 1056 calories, 15g of protein, and 63g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours. It is a good option if you're following a lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Summer. If you have flour, flour, caster sugar, and a few other ingredients on hand, you can make it.

Instructions

Make the ice cream first.

Ingredients you will need

Ice Cream

Heat the milk and cream in a pan to just below boiling point. Stir together yolks and sugar, then gradually whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, and cool. Churn, then freeze until solid. Can be made up to a month ahead.

Ingredients you will need

Cream

Juice

Sugar

Egg Yolk

Milk

Equipment you will use

Whisk

Frying Pan

To make the pastry, whizz flour and butter in a food processor, then pulse in icing sugar. Pulse in zest with enough yolk mixture to bring the pastry together.

Ingredients you will need

Powdered Sugar

Butter

All Purpose Flour

Egg Yolk

Equipment you will use

Food Processor

Roll out and line 8 deep, individual tart tins. Chill for 30 mins.

Ingredients you will need

Roll

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Fill tarts with baking parchment and baking beans, and bake blind for 15 mins.

Ingredients you will need

Beans

Equipment you will use

Oven

Remove beans and paper and bake for 10 mins more.

Ingredients you will need

Beans

Equipment you will use

Oven

Remove from oven. When cool enough to handle, remove from tins and sit on a baking sheet. Turn oven down to 160C/140C fan/gas

Equipment you will use

Baking Sheet

Oven

For the filling, melt chocolate in a bowl over a pan of barely simmering water. Beat the 2 whole eggs, extra white and sugar until thick and pale about 5 mins. Fold in the chocolate, melted butter and flour, then divide between the tarts.

Ingredients you will need

Egg

Chocolate

Butter

All Purpose Flour

Sugar

Water

Equipment you will use

Bowl

Frying Pan

Let the mixture settle for a few mins, then bake for 25 mins. Leave to cool for 10 mins while scooping ice cream into balls. Dust the tarts with a little cocoa, top each with a scoop of ice cream.

Ingredients you will need

Ice Cream

Cocoa Powder

Equipment you will use

Oven

Equipment

Ingredients

Servings:

250grams

dark chocolate 2

eggs, plus 1 white (leftover from pastry)140grams

caster sugar 85grams

melted butter 85grams

plain flour 1serving

little cocoa, to serve 350grams

plain flour 200grams

butter, cubed 100grams

icing sugar 1

zest orange 1

egg yolk, mixed with 2 tbsp water 500milliliters

whole milk 300milliliters

double cream 5

egg yolks 1

zest 2 oranges, plus juice of

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.