Not enough eggs....

-
We were one egg short for the chocolate clafoutis that Lynsey wanted to make for her mum and dad. So I came up with a different dessert suitable for the ginger and chocolate ice-cream. Chocolate tart with Roasted Oranges.

However, a few days and a few more bottles of wine have passed my lips since then, and I can't remember the exact quantities. But here is the approximate method. The basic theory is to make a Bakewell Tart with Chocolate Spread where the Jam usually is and chocolate-orange frangipan where the almond filling usually is.

Method
  1. Make some short-crust pastry by your favourite method. Add ½ tsp of ground ginger per person to the pastry mix. Leave to chill, then roll out and line a tart case. Blind bake and leave to cool.
  2. Melt some very dark (85% cocoa) chocolate with a little (5g perhaps) butter. Stir and pour into the pastry case. Leave to cool.
  3. Follow a recipe for frangipan (egg, sugar, flour, ground almonds). Add 1-2 tbsp of cocoa powder in exchange for some of the flour. Don't add any almond extract, but do add ½ tsp of orange oil. Pour into the chocolate-bottomed pastry case and bake for 30-40 mins.
  4. Slice and orange very thinly, sprinkle icing sugar over the slices and roast for 20-30 mins.
If everything has gone right, your tart will still be goo-ey and your orange slices will be entirely edible (peel and all). Serve up the tart garnished with orange zest and the roasted orange slices - I mounted my scoops of ice-cream on mine.

This is probably the most effort I've ever put into presentation of a dessert, it looked perfect. I then forgot to take a picture.

Comments

Post a Comment

Popular posts from this blog

Summery Salmon

-
Image
This is probably the first "summery" meal I've cooked this year. It's well and truly time the casserole dishes were left in the cupboard and the salad bowl was getting more use, but the weather hasn't exactly been normal. This is a quick and easy salmon dish for one - my wife (less fish-loving) had some chilli con carne from the freezer. 1 salmon fillet (or similar) 1 courgette 1 pepper 2 tomatoes or handful of cherry tomatoes balsamic vinegar Roughly chop the courgette, pepper and tomatoes (if using large, or leave whole if cherry). Add to a roasting dish, toss with oil, season with salt and pepper. Roast for 40 mins on 170°C (fan). 10 minutes before the veg is done, heat a little oil in an oven safe frying pan, place the salmon skin side down in the pan. Turn off the heat, allow approximately 1 minute and transfer the pan to the oven. Drizzle the veg with balsamic vinegar. Serve, pouring the balsamic glaze from the roast veggie...
Read more

Autumn Sausage Surprise

-
Autumn is Apples. So, with a little inspiration from the River Cottage Everyday series I created this. The surprise is the slightly wacky ingredient. Ingredients 4 free-range Pork Sausages 1 Onion 2 large Carrots 1 Apple 1 tbsp Balsamic Vinegar 100 mL Ginger Beer Method Peel or scrub the carrots, slice into batons, drizzle with oil and a generous grinding of black pepper. Put in an oven at 180 °C to cook for 1 hour. Lightly fry the sausages, just to add colour, for 1-2 minutes. Allow a little of the pork fat to colllect in the frying pan. Add to the carrots when there is 30 minutes of cooking time remaining. Peel, core and cut the apple into 8 pieces. Gently fry these in the residual pork fat until the sides have coloured. This will give them some protection against turning to pulp in the oven and also give them a meaty flavour. Add to the carrots and sausages 10-15 minutes before serving. Finally, fry the sliced onion in any residual pork fat, on a medium heat. Allow the onion to colo...
Read more