Chocolate and Clementine Tart with Amaretto Whipped Cream

Serves 6)

Ingredients 550g 70% cocoa Chocolate, broken into small pieces
3 whole Eggs
220ml Milk
300ml Double Cream 250g Sweet Pastry

15 Clementine Oranges, squeezed for their juice
50g Sugar
400ml Whipping Cream A splash of Amaretto

Preheat the oven to 1800C. Start by rolling out the pastry thin enough to line an 8-inch tart mould. Line the mould with grease proof paper and sprinkle a handful of baking beans on top. Bake the pastry until golden brown. Then pour the juice from the oranges into a saucepan, add the sugar and reduce the mix to a thick syrup. Once thickened, pour the syrup into the pastry shell and spread out evenly.

To make the tart mix, place the chocolate in a bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Pour the milk and double cream into a medium size saucepan and bring to the boil. Add the eggs and whisk quickly until incorporated into the cream, then pour the mixture over the melted chocolate and again whisk together thoroughly. 

Pour the chocolate mix over the syrup and fill to as close to the top of the pastry shell as possible. Pop it back in the oven and then turn the oven off. Leave the tart in the oven until the chocolate mix takes on a texture like custard. Remove and cool until you’re ready to serve.

Whisk the whipping cream until it forms soft peaks and then gradually add the Amaretto to taste. Serve a generous slice of the tart on to dessert plates. (You can glaze the tart using a blow torch if you prefer) Spoon on a dollop of Amaretto Cream and tuck in – gorgeous!