Fudge Tart

[Desserts]

a deep 20cm/8in shortcrust pastry tart case, baked and cooled

FOR THE FILLING

140g/5oz plain chocolate, finely chopped

170g/6oz unsalted butter, cut into small pieces

340g/12oz granulated sugar

95g/3½oz plain flour

6 eggs, lightly beaten

FOR THE CRÈME ANGLAISE

570ml/1 pint milk

1 vanilla pod

170g/6oz granulated sugar

6 egg yolks

2 teaspoons cornflour

2 tablespoons brandy

FOR THE ORANGE SAUCE

170ml/6fl oz freshly squeezed orange juice

2 tablespoons Grand Marnier

225g/8oz granulated sugar

1 tablespoon grated orange zest

1. Preheat oven to 180°C/350°F/Gas mark 4.

2. Make the filling, melt the chocolate and butter together in a bowl over a pan of simmering water. When melted remove from heat and stir well to mix. Set aside to cool.

3. Mix together the sugar, flour and eggs in a bowl and whisk until well blended. Stir in the chocolate and butter mixture. Pour the filling into the tart case and bake for 50 minutes, until the filling has just set. Remove from the oven, place on a wire rack and leave to cool completely.

4. Make the crème anglaise, put the milk and vanilla pod into a pan. Bring to the boil. Turn off the heat and leave on the ring to infuse for 6 minutes. Remove the vanilla pod. Using an electric mixer, beat the sugar and egg yolks together until thick and fluffy. Add the cornflour. Mixing on a low speed, gradually add the milk. When thoroughly mixed transfer the mixture to a saucepan. Cook over a low heat, stirring continuously, until the sauce thickens to a light, creamy consistency. Do not let the mixture boil. Remove from the heat and whisk in the brandy. Strain through a fine sieve and cool. Refrigerate until ready to use.

5. Make the orange sauce, mix together the orange juice, Grand Marnier and sugar in a saucepan and cook over a low heat, stirring constantly, until thick and syrupy and reduced by half. Remove from the heat and stir in the grated zest and leave to cool.

6. To serve, place a slice of tart on a plate and spoon some crème anglaise around it. Drizzle a small amount of orange sauce into the crème anglaise in swirls.