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

Method:

  1. Cream together the butter, sugar and salt
  2. Add the flour, eggs and cornflour
  3. Work together to form a smooth dough
  4. Divide into 650g balls
  5. Wrap and allow to rest in the fridge
  6. Line a tart case with the pastry
  7. 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

Method:

  1. Boil both the creams, & remove from the heat
  2. Whisk in the chocolate
  3. Allow to cool slightly, whisk in the milk in 3 parts
  4. Allow to cool some more, whisk in the table salt, orange, vanilla seeds
  5. Pour into a blind baked tart case, bake gas mark 1, 41 minutes
  6. Make sure she has a nice wobble, cool at room temp then refrigerate for 2 hours