Chocolate fudge tart
- 340g ready-made shortcrust pastry
- 65g plain flour, plus extra for rolling out
- 100g Asda Organic Dark Chocolate (70% cocoa solids)
- 115g unsalted butter
- 4 large eggs
- 200g caster sugar
- 2 tsp Camp coffee essence (optional)
- 150g granulated sugar
- 4 clementines
- 6 level tbsp orange marmalade
- 6 tbsp orange juice
- 2 level tbsp sugar
- 1 level tsp cornflour
- 4 tbsp Cointreau
Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes.
Prick the base with a fork, lay baking paper inside and add dry beans. Bake for 10 minutes. Take off the paper and beans and bake for 4 minutes. Reduce the temperature to 160C/140C Fan/Gas 3.
Break the chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure the base of the bowl doesn't touch the water, until melted. Remove the bowl, stir until smooth and set aside for 15 minutes.
Whisk the eggs, caster sugar, coffee essence (if using) and flour until mixed. Whisk in the chocolate mixture. Pour into the flan case and bake for 25-30 minutes or until set. leave to cool.
Put granulated sugar in a large pan with 200ml water and heat gently until dissolved. Simmer for 2 minutes. Cut 4 clementines into slices and drop into the syrup. Simmer for 5 minutes or until the rind looks translucent.
Lift out and cool on a plate in a single layer. Arrange on top of the tart just before serving.
Heat the orange marmalade, orange juice and 2 level tbsp sugar, stirring, until the sugar has dissolved.
Mix cornflour with 1 tbsp water and stir in. Heat until simmering. Pour into a jug and add the Cointreau. Leave to cool. Add to the tart just before serving.