Adapted from The Australian Women's Weekly 'Wicked Sweet Indulgences' Cookbook
3 eggs
1 tbs finely grated orange rind
2/3 C thickened cream
3/4 C caster sugar
60g dark chocolate, melted
2 tbs cocoa powder
2 tbs Grand Marnier {I used a 1/4 tsp orange essence}
140g dark choc, coarsely chopped, extra
1/4 C thickened cream, extra
1 ready made short crust tart base {I used Pampas}
Blind bake tart case for 10 mins in mod-hot oven
using ceramic pie weights {or rice or beans}
{line case with baking paper first}
then remove, weights and paper and and bake a further 10 mins and cool
Whisk eggs, rind, cream, caster sugar, chcolate, cocoa and liqueur
{or essence} in medium bowl until combined
Reduce oven temp to moderate. Pour choc mixture into pastry case
Bake in moderate oven about 30 minutes or until filling set, cool
Place extra chocolate and cream in small pot, stir over a low heat until smooth
Spread warm chocolate mixture over top of cold tart
Refrigerate until set
Just before serving decorate as you wish..Easter eggs or other chocolates
The original recipe called for Ferrero Rocher chocolates, halved
Deliciously Rich and it keeps well in the fridge {I'm sure this won't be necessary! :O)}
PASTRY Recipe ~ If you would like to make your own
1.5 C plain flour
1/4 C icing sugar
125g cold butter, chopped
2 egg yolks
2 tsp iced water , approx
Grease 24cm round loose based flan tin
Blend or process flour icing sugar and butter until crumbly
Add egg yolks and enough water to make ingredients just come together
Knead pastry on floured surface until smooth
cover with plastic wrap, refrigerate 30 mins
then follow the steps above re blind baking
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