Chocolate Orange and Vanilla Tart by Thomas Leatherbarrow.   ​

Chocolate Orange and Vanilla Tart by Thomas Leatherbarrow. 

To make the dough:

 1000g        Plain Flour

400g           Unsalted Butter diced (Room Temperature)

450g           Caster Sugar

 80g            Cornflour

   8g             Table Salt

   4              Whole Eggs

 

Cream together the butter, sugar and salt

Add the flour, eggs and cornflour

Work together to form a smooth dough

Divide into 650g balls

Wrap and allow to rest in the fridge

Line a tart case with the pastry

Blind bake 165°

To make the filling:

 

 550g          Double Cream

175ml          Single cream

 600g           Dark Chocolate

     5g           Table Salt

  1. Large Orange, Juiced & Zested

        1          Ugandan Vanilla Pod
110ml           Semi Skimmed Milk

 

Boil both the creams, & remove from the heat

Whisk in the chocolate

Allow to cool slightly, whisk in the milk in 3 parts

Allow to cool some more, whisk in the table salt, orange, vanilla seeds

Pour into a blind baked tart case, bake gas mark 1, 41 minutes

Make sure she has a nice wobble, cool at room temp then refrigerate for 2 hours

Ugandan Vanilla Beans. Grade A. 16-17 cm

Ugandan Vanilla Beans. Grade A. 16-17 cm

£5.80Price