CHOCOLATE ORANGE TOWIE

Method

Combine the flour and the icing sugar. Using your fingers, mix the cold butter into the flour and sugar until you get a breadcrumb consistency. Zest the orange into the flour mixture. Crack the egg into the mixture and combine until you get a soft dough. Roll the dough into a ball, wrap it in clingfilm and leave in the fridge to rest for 30 minutes.

Once rested, roll the dough to the 0.5cm thick, large enough to cover your tart tin. Roll the dough over the tin and press it tightly into the sides of the tin. Trim off most of the excess. Cover the tart case with a square of grease proof paper and weigh it down with baking beans or uncooked rice. Preheat the oven to 200ºC.

Blind bake for 10 minutes, remove the beans and paper, then cook for another 5 minutes and allow to cool slightly. Turn the oven down to 180ºC.

Melt the chocolate, butter and sugar in a bowl over a pan of simmering water. Remove fromt eh heat, allow to cool for a few minutes, then crack in the eggs, zest in more orange and add the flour. Beat together until combined and transfer to the baked pastry case. Bake for 20 minutes, then leave to cool.

Heat the cream up in a small pan along with the syrup until pretty warm, but not boiling. Crack the chocolate into smaller pieces in a clean bowl. Add the chocolate to the pan as you take it off the heat and leave to melt int eh residual heat. Stir to make it glossy and pour over the brownie filling.

Cut the peel off of an orange and slice into really small julienne. Boil in 100ml of water and 100g of sugar for 5 minutes to soften, then scoop them out of the syrup and allow to cool before scattering over the tart.

Allow the tart to set up then slice into small pieces to serve.