Method
Prep:15min  ›  Ready in:15min 

1. Preheat the oven to 180 C / Gas 4. Grease and line a 20cm fluted loose bottom tart tin.
2. Roll the pastry out until its about the thickness of a pound coin then gently line the prepared tart tin.
3. Blind bake the pastry for about 20 minutes or until the pastry is cooked through.
4. Pour the cream into a medium pan and bring to the boil. Make sure the cream does not burn and take off the heat after about 15 seconds of boiling.
5. Pour the cream into a mixing bowl and, using a whisk, mix in the chocolate and butter until both have melted leaving a lovely shiny bowl of goodness (do not be tempted to dig in just yet, even though it will look amazing).
6. Add in the orange zest and mix well, the result should be a nice hint of orange in the background. Taste as you add the zest so that it does not become overpowering.
7. Pour the ganache into the prepared pastry case you made earlier. If there are bubbles in your ganache after you pour it into the pastry dish tap the pastry times on the work surface a few time until all the bubbles have disappeared.
8. Pop the whole thing in the fridge to set for about 1 1/2 hours depending on your fridge temperature. Remove from the fridge then slice and serve.

Tip

Serve with cream or ice cream or possibly a nice red fruit reduction. Don’t get to carried away with the portion sizes, this is a very rich desert so you want want to much. When adding the pastry to the tin, make sure pastry is not too sticky and roll it over your rolling pin, then move it over the tin and unroll it. This will prevent the pastry from breaking when you move it.