Friday, 16 January 2015

Chocolate Orange Townie

'What on earth is a Townie??' I hear you say. Well I didn't know what it was either until I came across Sorted's video here where I learnt a Townie is a hybrid between a Tart and a Brownie. Best of both eh so I had to give this a go.
 Not only was it fairly quick to make but the contrast between the buttery pastry, the gooey brownie centre, a hint of orange and finally enrobed with chocolate ganache makes it all the more indulgent.

What I would say is because this is baked in a tart tin, it's best to use a loose bottomed one so it's easily removed without any concern over it breaking.





Pastry

  • 250 g plain flour
  • 125 g cold, salted butter
  • 90 g caster sugar
  • 1 eggs
  • 1 orange

Brownie Filling


    • 150 g plain chocolate
    • 100 g butter
    • 200 g soft brown sugar
    • 2 eggs
    • 1 orange
    • 75 g self-raising flour
    • 40 g cocoa powder

    Ganache
    • 150 ml double cream
    • 1 tbsp golden syrup
    • 100 g plain chocolate

    Method - Pastry

    1. Combine the flour and the icing sugar. Using your fingers, mix the cold butter into the flour and sugar until you get a breadcrumb consistency. Zest the orange into the flour mixture. Crack the egg into the mixture and combine until you get a soft dough. Roll the dough into a ball, wrap it in and leave in the fridge to rest for 30 minutes.
    2. Once rested, roll the dough to the 0.5cm thick, large enough to cover your tart tin. Roll the dough over the tin and press it tightly into the sides of the tin. Trim off most of the excess. Cover the tart case with a square of grease proof paper and weigh it down with baking beans or uncooked rice. Preheat the oven to 200ºC.
    3. Blind bake for 10 minutes, remove the beans and paper, then cook for another 5 minutes and allow to cool slightly. Turn the oven down to 180ºC.


    Brownie Filling

    1. Melt the chocolate, butter and sugar in a bowl over a pan of simmering water. Remove from the heat, allow to cool for a few minutes, then crack in the eggs, zest in more orange and add the flour. Beat together until combined and transfer to the baked pastry case. Bake for 20 minutes, then leave to cool.

    Ganache 
    1. Heat the cream up in a small pan along with the syrup until pretty warm, but not boiling. Crack the chocolate into smaller pieces in a clean bowl. Add the chocolate to the pan as you take it off the heat and leave to melt into the residual heat. Stir to make it glossy and pour over the brownie filling. Chill the tart for an hour before slicing and serving.


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