Recipe Alexandra Earl Styling Kim Hoepfl Photograph Graeme Borchers
for the pastry 200g butter 100g caster sugar 1 egg 100g rye flour, sifted 100g rice flour, sifted 100g ground almonds for the filling 400g 70% dark chocolate 340ml milk (at least 2%) 160ml double cream zest of 1 orange 2 eggs
Preheat the oven to 180°C. Cream the butter and sugar until white and fluffy, then add the egg. Mix in the sifted flours and then the ground almonds, and beat until the mixture comes together to form a ball. On a lightly rice-floured surface, gently knead the dough until smooth. Cover in clingfilm and rest in the fridge for 30 minutes. Roll out the dough on a lightly rice-floured surface and line a 28cm greased tart tin with a removable base. Return to the fridge for 30 minutes. Line with foil, fill with rice or beans and bake blind for 15 to 20 minutes, until the centre is dry. Break the chocolate into pieces and place in a bowl. Bring the milk, cream and orange zest to the boil, then immediately remove from the heat. Pour the mixture over the chocolate and allow to melt, stirring until combined. Whisk in the eggs. Strain the mixture and pour into the pastry case. Bake at 150°C for about 20 minutes in a convection oven (fan off), until set. The tart will wobble slightly when removed from the oven, but will become firm. Serves 12 This recipe was originally published in the 2012 House and Leisure Food issue.