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BakingEasyKids friendlyRecipesShane Smith

Chocolate & Raisin Tart

40 mins Cook
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We all know that chocolate and raisins are a winning combination but add in some orange and a buttery tart shell and you’re on to a winner. This irresistible baked chocolate tart is the perfect weekend bake or a decadent dinner party dessert

Special thanks to Shane Smith for creating this delicious recipe for Tesco’s “Keep Ireland Baking” event from Sept. 14th to Oct. 18th.

Enjoy this recipe and please don’t forget to share your creations with us by tagging us on Social Media using #GemBakes. Find us on Instagram, Facebook & Youtube!

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Chocolate & Raisin Tart

Chocolate & Raisin Tart

agnesgempackfoods-ie
prep time
30 mins
cooking time
40 mins
servings
8

Equipment

  • round tart tin (9” x 1.5” deep)

  • 1 small bowl

  • 3 medium bowls

Ingredients

  • For the pastry:

  • 125g butter

  • 125g Gem caster sugar

  • 1 medium egg

  • Dash vanilla essence

  • 250g Gem plain flour

  • For the filling:

  • 240g Gem Gourmet Raisins

  • 30ml Orange juice

  • 80g butter

  • 110g Gem dark chocolate chips

  • 1 medium orange zest

  • 100g Gem muscovado sugar

  • 4 medium eggs

  • For garnish:

  • 250ml double cream

  • 1 orange zest

Instructions

1
To begin, soak the Gem Gourmet raisins in the orange juice and set aside for 1 hour.
2
For the pastry, cream the butter and Gem caster sugar until soft and pale.
3
Add the egg and vanilla, mix well.
4
Finally, add the Gem plain flour and mix to combine.
5
Wrap & chill the pastry for 30 minutes.
6
Butter and flour a loose bottom round tart tin (9” x 1.5” deep).
7
Roll the rested pastry on a lightly floured work surface to ½ cm in thickness and line the pastry case. You will have extra pastry remaining but you can chill/freeze it for further use.
8
Place the lined tart in the fridge to chill for 15 minutes.
9
Preheat the oven to 180C/160C fan.
10
Line the tart case with parchment and fill with baking beans/rice and blind bake for 15 minutes or until the edges of the pastry turn golden brown.
11
Carefully remove the baking beans and bake for a further 4-5 minutes to cook the base.
12
Remove and allow to cool slightly.
13
Drop the oven to 170C/150C fan.
14
For the filling, melt the Gem dark chocolate and butter in a bowl in the microwave for 45-60 seconds.
15
In another bowl, whisk the eggs, Gem muscovado sugar and orange zest until combined.
16
Mix both of these together along with the soaked Gem Raisins and orange juice.
17
Pour this into the cooled baked pastry case and place in the preheated oven and bake for 40 minutes.
18
Remove and allow to cool at room temperature for 20 minutes and then place in the fridge for a minimum of 2 hours.
19
To serve, top with some whipped cream and orange zest.

Notes

1. The tart can also be served warm after it’s baked. Allow to rest for a minimum of 10 minutes.

2. You can also soak the raisins in some dark rum or whiskey instead of orange juice for an added adult flavour.

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