Triple layered chocolate tart with orange compote

Not yet rated

Good things always come in threes – and this is definitely true for Josh Eggleton's triple layered chocolate tart recipe. The dark glossy glaze conceals a world of velvety smooth chocolate filling that when sliced reveals a crumbly, buttery biscuit base. Served with a generous dollop of orange compote this dessert is a piece of unrivalled chocolatey goodness.

First published in 2016

Ingredients

Metric

Imperial

Chocolate filling

Chocolate base

  • 500g of chocolate digestive biscuits, or similar biscuits
  • 120g of unsalted butter, melted

Chocolate glaze

Orange compote

Equipment

  • 25cm loose bottom tart tin
  • Sugar thermometer
  • Food processor
  • Blowtorch

Method

1
Line a the tart tin tightly with cling film (this is to stop any tart mixture leaking out). Place onto a chopping board or flat baking sheet and lay a disc of greaseproof paper on top of the cling film
2
Dissolve the cream, sugar, honey and brandy over a low heat in a saucepan. Meanwhile, break the chocolate into a separate large heatproof bowl
3
Bring the cream mix to the boil then pour this over the chocolate pieces. Whisk until smooth and allow to cool to approximately 30°C
4
Meanwhile, blend the biscuits in a food processor until smooth. Add the butter and blend again
  • 500g of chocolate digestive biscuits, or similar biscuits
  • 120g of unsalted butter, melted
5
Tip the biscuit mixture into the pre-lined tart tin. Carefully smooth the surface with a spoon and place in the fridge to set for 20 minutes
6
Pour the chocolate filling over the biscuit base and return to the fridge to set for at least 2 hours
7
Meanwhile, make the chocolate glaze. Pour the water and sugar into a saucepan and bring to the boil. Add the cream and cocoa and simmer for 5 minutes
8
While the sauce simmers, drop the gelatine leaves into a bowl of cold water then squeeze out any excess water when soft
  • 2 1/2 sheets of bronze gelatine leaves
9
Remove the saucepan from the heat, whisk in the chocolate and gelatine and strain through a fine sieve into a jug. Leave to cool to about 30°C, stirring occasionally
10
Carefully pour the cooled glaze over the set torte and return the tart to the fridge for 30 minutes
11
For the orange compote, place the orange zest, juice, sugar, salt and star anise into a small saucepan. Bring to the boil, then turn the heat down and simmer for 3 minutes. Remove the star anise
12
Add the orange segments and cook gently until they soften and collapse slightly – this should take roughly 5 minutes
13
Use a kitchen blowtorch to carefully heat and remove the tart ring. To serve, slice the tart with a hot knife and finish with a dollop of the orange compote
First published in 2016

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

Get in touch

Please sign in or register to send a comment to Great British Chefs.