Ingredients
Serves 6-8Pastry
325g unsalted butter
225g caster sugar
565g plain flour
Zest 1 orange
3 large free range eggs
80g Cocoa powder
Filling
200ml whole milk
565mL double cream
65 g caster sugar
350g 70% Cocoa dark chocolate (Cadbury’s)
2 large eggs
Cherry Sauce
100g pitted cherries
3 tbsp caster sugar
2 tbsp lemon juice
20g butter
250ml double cream
Method
Pastry
Grease a loose bottom 28cm tart tin.
Cream together butter, sugar and salt, then fold in the flour and orange zest, eggs and coco powder. This can be done in food processor.
Once the mix resembles bread crumbs, work it into a small ball.
Wrap pastry in cling film, and place in fridge for an hour.
Pre-heat oven to 180˚C.
Roll out pastry and place in tart tin.
Blind-bake the pastry (by lining with baking paper and filling with dried beans) for 15 minutes.
Filling
Put milk, cream and sugar into a saucepan and bring to the boil.
Take off the heat, and add the chocolate.
Add eggs, and whisk again.
Pour filling into baked over tart.
Bake for 15 minutes at 180˚C or until filling is slightly wobbly.
Cherry Sauce
Melt butter in a saucepan
Add cherries and mash.
Add sugar and combine until the mixture thickens.
Add lemon juice to taste.
Cook for about 5 minutes until cherries break down into a sauce.
Allow to cool, then chill in refrigerator.
Before serving stir in some double cream.