ORANGE CUSTARD TART WITH CHOCOLATE CRUST
Recipe Raphaella Frame-tolmie
1 cup cake flour ½ cup cocoa powder ¼ cup caster sugar 114g unsalted butter 1T vanilla extract 3T ice-cold water 2 large egg yolks 55g flour 60g sugar 180ml milk 30ml cream 4T orange zest 2 oranges, peeled and sliced
Sift the flour, cocoa powder and caster sugar into the bowl of a food processor and combine. Add the butter and blend until the mixture resembles fine breadcrumbs. Gradually add the vanilla extract and water to form a soft pastry, taking care not to over mix. Wrap the pastry in clingfilm and refrigerate for at least 20 minutes.
Preheat the oven to 180°C. Lightly grease a 33×9cm rectangular tin with a removable base. Roll the pastry out on a lightly floured surface, line the tin with the pastry and refrigerate for a further 20 minutes. Line the pastry with baking paper and fill with rice or baking beads and bake for 20 minutes. Remove the baking paper and rice, and bake for a further 10 minutes until crisp and cooked through. Place on a wire rack and, once cool, remove the shell from the tin.
To make the custard, combine the egg yolks, flour and sugar in a heat-proof bowl. Place the milk and cream in a saucepan, add the orange zest and bring to the boil. Remove from the heat and temper the egg mixture with the hot milk. Add the egg mixture to the milk and return to the stove. Cook over a medium-low heat, whisking constantly until the custard has thickened. If it tastes floury, add a little more milk and cook until thickened again. Allow the orange custard to cool completely then spoon it into the pastry case, filling it to the top. Decorate it with slices of orange.