Yield: 1 Large chocolate tart
Preparation time: 50 minutes
Cooking Time: 20 minutes
For the pastry
- 500g cake flour
- 250g butter
- Zest of 1 orange or 1 lemon
- 30g castor sugar
- 2 egg yolks
- +/- 30ml ice-cold water
For the Chocolate Ganach:
- 100ml cream
- Zest of 1 Orange
- 30ml cocoa powder
- 300g finely chopped dark chocolate
- 25ml Triple Sec
For the Butternut and Amarula Mousse:
- Cream to ribbon 1 egg, 2 yolks, 75ml sugar
- Sponge 10g gelatine
- Blend and pass 70 – 80 ml amarula with 400g cooked butternut.
- Mix everything and fold in 188ml whipped cream.
For the Butternut and Amarula Mousse
- Cook 400g butternut in boiling water until completely soft.
- Drain liquid and allow to cool for a few minutes.
- In the kenwood with the whisk attachment, whisk the egg, egg yolks and sugar until thick and creamy.
- Sponge 10g gelatine in 20ml cold water and melt.
- Pour 80ml Amarula into the blender, add the cooked butternut and melted gelatine. Blend on high until smooth. Pass through a sieve into a large bowl with the creamed eggs and sugar.
- Whip the cream and fold into the butternut and egg mixture.
- Pour into a smaller bowl and set in the fridge until ready to serve – at least 1 hour.
For the Pastry Case
- Sieve the flour and rub in the butter to form fine breadcrumbs.
- Mix in the zest and castor sugar.
- Add the yolk and the cold water. Press the dough together. Add a few drops more of cold water if needed.
- Do not knead the dough.
- Press the dough into a flat disk. Wrap and refrigerate for 20 minutes.
- Roll out the dough on a lightly floured surface to the thickness of a R5 coin
- Line a large pie dish with the pastry. Roll the rolling pin over the surface of the pie dish to cut off the extra pastry.
- Place on a tray and refrigerate for another 20 minutes.
- Bake blind with baking beans at 180°C for 15 minutes.
- Remove the baking beans and finish baking the pastry case until lightly golden – another 15 minutes should do it.
For the Chocolate Ganach
- Scald the cream with the orange zest and cocoa powder. Don’t let the cream boil. Remove from the heat and allow to infuse for 10 minutes.
- Strain and pour the warm cream over the chocolate, stir to melt evenly.
- If the chocolate does not melt evenly, place the bowl over a pot of steaming (NOT BOILING) water.
- Stir until the chocolate is completely melted.
- Allow to cool for 10 minutes.
- Pour into the pre-baked pastry case.
- Allow to set at room temperature for a minimum of 2 hours.
- Slice the chocolate tarts into thin wedge slices.
- Place on small rectangular plates.
- Garnish with edible flowers, gooseberry coulis.
- Serve with a white chocolate and strawberry ice cream.