47 Manna from Devon’s Cherry Chocolate and Orange Tart
Ingredients: Pastry:
• 150g plain flour • 100g ground almonds • 50g caster sugar • 125g unsalted butter (cold and cut into 1cm cubes) • Pinch of salt • 1 tsp lemon juice • 1 tbsp iced water • 1 medium egg yolk, lightly beaten. Filling:
• 600g cherries • 100g dark chocolate (I used 85% cocoa) • Zest of two oranges (One fine, one in ribbons for decoration)
• 300ml double cream • 100g caster sugar • 1 large egg • 2 large egg yolks • 1 tsp vanilla bean paste (or seeds from 1 vanilla pod) • Icing sugar for dusting Equipment: • 28cm x 4cm loose bottomed flan tin
Make the Pastry: Put the flour, sugar, almond, salt and butter into a food processor and blitz for a few seconds until it is an even, fine texture. Add the lemon juice, egg yolk and water and blitz again for just a few seconds. Scrape out and bring together by hand then wrap in cling film and refrigerate for an hour or two to firm up. Heat the oven: Heat the oven to 200C/180C fan. Roll out the pastry: On a well floured surface roll out the dough into a disc wide enough to line the flan tin with an overhang. Roll the pastry disc onto the rolling pin then unroll it over the flan tin and press gently to line the tin. The pastry will almost certainly break in places; this is fine. Patch it up with leftover bits and trim off the excess. Rest in the fridge for a further 20–30 minutes before using. Prepare the cherries and chocolate: A cherry/olive pitter is ideal here but it can be done by splitting each one and removing the pit. If using a chocolate bar cut it into small pieces. Cut about 20g of it into fine shreds and put this in the fridge for later. Make the custard filling: Whisk together the cream, sugar, zest of 1 orange, egg and egg yolks to make a smooth batter.
Assemble the tart: Spread the cherries and chocolate over the pastry base then pour over the custard batter. Bake: We baked the tart 200C for 15 minutes and then lowered the temperature gauge to 170C/150C fan for a further 30 minutes until it was set. Cover the tart with a piece of foil if it’ s browning too much and the pastry may be quite dark just around the top edge (it’s the sugar). Don’t worry, just trim off anything that looks too dark. Allow to cool completely before removing from the tin. Serve: When cooled dust with icing sugar then sprinkle with the reserved chocolate and strips of orange zest. Slice it up and enjoy as a dessert with cream or on its own with a cup of tea.
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