Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer

twisted christmas!

Tue, Dec 15 2009

christmas is a time when oranges seem to come into their own. foods flavoured with oranges. oranges made into decorations and beautiful clementines still with fragrant leaves attached which look so festive! I love this recipe. in fact, my dad had it in a lovely village restaurant in deepest france and we both have made our own version. so, a lovely seasonal treat the product of chinese whispers. perhaps, if christmas pud is not a favourite, try this to bring your lunch to an end with a bit of a twist!

Divine orange tart

Serves 4

For the pastry

175g plain flour

100g butter, cubed

1 tbsp icing sugar

3 tbsp cold water

For the filling

75g dark fairtrade chocolate

1 large orange about 150g

1 freerange egg

75g golden granulated sugar

100g melted butter

50g chocolate, dark and white is nice

You will need an 11 x 35cm loose bottomed flan tin

Preheat the oven to 180˚c/gas mark 4.

Place the flour in a large bowl and rub in the butter. Add the icing sugar and stir through. Pour in the water and with a round bladed knife stir thoroughly until the mixture comes together into a dough. Finally bring together with your hand then leave in a covered bowl to rest for 30 minutes.

Roll out the pastry and use to line the tin. Prick the base and fill with greaseproof paper and baking beans, then bake blind for 15minutes. Remove the paper then place back in the oven for a further five minutes.

Carefully melt the chocolate in a bain marie or a microwave and spread evenly over the pastry base. Cool until set.

Cut a generous 2cm slice from each end of the orange, discard and cut the oranges into 6. Place in a food processor and whiz until pureed. Add the rest of the ingredients and process again until you have a fairly smooth mix. Pour over the chocolate and bake in the preheated oven for 20-25 minutes until the filling is set.

Melt the rest of the chocolate and drizzle generously over the top of the tart.

Serve at room temperature with a dollop of crème fraiche.

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