Jaffa Tart
Pastry
8 oz self-raising flour, Pinch salt, 1 tsp unrefined caster sugar, 3 oz very cold unsalted butter, grated, 1 tsp mandarin or orange zest, cold orange juice – egg white to brush over pastry case
Sift the flour, salt and sugar into a bowl, rub in the butter using fingertips only until mixture resembles fine breadcrumbs, stir in the zest and a little orange juice to bring the mixture together, form into a disc, cover with clingfilm and refrigerate
Sponge
2 eggs and their weight in – self-raising flour, butter (softened) and caster sugar, 1 tsp orange juice, 1 rounded tsp baking powder
Sift flour, baking powder and sugar into the bowl of a food mixer, add the remaining ingredients and mix until fully combined. The mixture should drop easily off a spoon, if too stiff add a little more orange juice
To finish:
Set oven to 160 degrees Celsius
Roll out the pastry and line a shallow 9″ spring-form cake – prick base with a fork, chill for 20 minutes, line with baking parchment and fill with baking beans then cook for 20 minutes or until the pastry is a pale golden colour, remove the paper and beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes, leave to cool slightly
Spread 2 heaped tbsp of Mandarin Marmalade in an even layer over the base of the pastry case, carefully spoon the sponge over the marmalade and spread level, bake in a preheated oven for 15 to 20 minutes, or until golden and set
Leave to go completely cold
Meanwhile make the chocolate ganache
Chocolate ganache
6 oz grated dark chocolate (70% cocoa solids), 6 fl oz single cream, finely pared rind from 1 medium unwaxed orange
Put the orange and single cream into a saucepan over a low heat, gently warm until bubbles appear around the edge of the pan, strain through a sieve set over a bowl, tip chocolate into the cream and stir with a wooden spoon or spatula to combine then leave to cool for about 20 minutes
Spread over the sponge, leave to set
The idea for this “tart” was born out of my love for the humble Jaffa Cake with a cup of tea – I just love them, but it has to be the original manufacturer not the cheap imitations! I can’t get them in Spain and I haven’t the faintist idea how to go about making them – though I could import some. The results don’t taste a bit like the original Jaffa cake, but … well its okay. If anyone manages to “refine” and/or “improve” the recipe, let me know.
There is just one point I would make, this is my own recipe and whilst I have no objection to people using it, that´s why it´s on the web, I do object most strongly to so called professional chefs pinching my recipe and using it as their own. Whilst we all look to other people´s recipes and then change them to suit our taste, we only claim original recipes as our own.
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