Ingredients
14 ounces pie dough sweet, thawed if frozen
7 ounces chocolate
2 tablespoons butter
3 medium eggs
1 egg yolk medium
3/4 cup sugar
1 Orange
2 oranges peeled and cut into segments
cocoa powder
powdered sugar
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Preheat oven to 400F. Roll out the dough until thin enough to line a 9 inch deep flan pan. Line with greaseproof paper and baking beans. Bake blind for 10 minutes then remove beans and paper. Return to oven for 5 minutes until pale golden with a crisp base. Reduce oven temperature to 350F. Break chocolate into pieces. Melt with the butter in a bowl set over a pan of simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for 5 minutes until thick and mousse-like. Fold in the chocolate mixture and grated orange rind. Place half the orange segments in the pie crust. Spoon over the chocolate mixture. Bake for 30-35 minutes until the filling is puffed up. Remove from the oven and scatter over remaining orange segments. Cool for 20 minutes before removing from pan. Dust with cocoa powder and powdered sugar.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons