Chocolate Orange and Vanilla Tart by Thomas Leatherbarrow

To make the dough:

• ​1000g Plain Flour
• 400g Unsalted Butter diced (Room Temperature)
• 450g Caster Sugar
• 80g Cornflour
• 8g Table Salt
• 4 Whole Eggs

Method:

1. Cream together the butter, sugar and salt
2. Add the flour, eggs and cornflour
3. Work together to form a smooth dough
4. Divide into 650g balls
5. Wrap and allow to rest in the fridge
6. Line a tart case with the pastry
7. Blind bake 165°

To make the filling:

• 550g Double Cream
• 175ml Single cream
• 600g Dark Chocolate
• 5g Table Salt
• 1 Large Orange, Juiced & Zested
• 1 Ugandan Vanilla Pod
• 110ml Semi Skimmed Milk

Method:

1. Boil both the creams, & remove from the heat
2. Whisk in the chocolate
3. Allow to cool slightly, whisk in the milk in 3 parts
4. Allow to cool some more, whisk in the table salt, orange, vanilla seeds
5. Pour into a blind baked tart case, bake gas mark 1, 41 minutes
6. Make sure she has a nice wobble, cool at room temp then refrigerate for 2 hours