Triple Layered Chocolate Tart Recipe - Great British Chefs

Step 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

Step 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

Step 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

Step 4

Meanwhile, blend the biscuits in a food processor until smooth. Add the butter and blend again

Step 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

Step 6

Pour the chocolate filling over the biscuit base and return to the fridge to set for at least 2 hours

Step 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

Step 8

While the sauce simmers, drop the gelatine leaves into a bowl of cold water then squeeze out any excess water when soft

Step 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

Step 10

Carefully pour the cooled glaze over the set torte and return the tart to the fridge for 30 minutes

Step 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

Step 12

Add the orange segments and cook gently until they soften and collapse slightly – this should take roughly 5 minutes

Step 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