Chocolate pie with candied orange peels

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Chocolate pie with candied orange peels

Chocolate pie with candied orange peels

Ingredients Chocolate pie with candied orange peels
Number of persons

200 g flour

100 g icing sugar

candied orange peels (can be found in supermarkets)

1 egg yolk

150 g soft butter

Cold water

400 g Côte d'Or milk chocolate

40 cl of liquid cream with 15% fat content

2 eggs

Preparation Chocolate pie with candied orange peels
Total time: 1h45
Preparation: 1 h
Cooking time: 45 min
Prepare the dough in a bowl: hand knead flour, sugar, orange peel cut into small cubes, egg yolk, butter and water. Adjust according to taste and consistency by adding flour, water or sugar to obtain a ball. Cover with plastic film and leave to rest for 20 minutes in a cool place.
Preheat the oven to 170°C.
Roll out the dough fairly thin (about 3 mm thick) and line a mould with it (31 cm in diameter for example). Prick with a fork. Place a sheet of baking parchment on the dough and cover with dried vegetables (e.g. flageolets, mojettes, etc.). Bake the dough for 20 to 25 minutes. During this time, prepare the filling: melt the chocolate in a bain-marie. At the same time, lightly boil the cream. Mix the two together then add the lightly beaten eggs. Mix well to obtain a smooth mixture.
Take out the tart cooked in white and put the oven at 150°C. Remove the pulses and pour in the chocolate cream. Bake for about 20 minutes. The tart is cooked when small bubbles form on the surface of the chocolate.
Do not remove from the mould until it has cooled completely. Enjoy cold.

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