Chocolate & Orange Tart

Serves 8 – 12

Ingredients

1 packet ready rolled puff pastry
500ml orange juice
125g sugar
25cl crème fraiche
25cl single gream
100g milk chocolate
100g dark chocolate ideally 70% cocoa solids
25g butter

Method

Grease and line a 25cm flan dish. Put the pastry in it and bake blind ( prick the base with a fork, line with greaseproof paper and cover with baking beans, rice or coins will work if you have no baking beans) in a cool oven (i.e 150°C) for 1 hour, removing the baking beans after 40 minutes.
The pastry is cooked when golden. Set aside and allow to cool.
Add the sugar to the orange juice in a pan, heat gently until dissolved, then bring to the boil and reduce until only 5cl remain and the consistency is syrupy.
Add the cream and crème fraiche to the syrup and warm to about 70°C. Remove from the heat.
Break up the chocolates into small bits, add to the cream mixture and stir gently, the latent heat should melt the chocolate without it becoming grainy. When a smooth mixture has been achieved, add the butter and stir gently again until smooth.
Pour into the pastry case and carefully put in the fridge to set for 4 hours. Remove from the fridge about 20 minutes before serving.