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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Line a deep 24cm tart tin with the pastry (roll it as thin as you can). Bake blind for 10 minutes, then remove the paper and weights. Bake for 10 more minutes.
2. Melt the butter and chocolate. Whisk the eggs and sugar over a pan of simmering water until the mixture holds a trail, then fold in the chocolate mixture, orange juice and zest, and flour. Pour into the tart case and bake for 15-20 minutes or until just set. Cool. Dust with cocoa powder and decorate with slices of candied peel.

Per serving

671 kcalories, protein 9.6g, carbohydrate 77.9g, fat 37.8 g, saturated fat 18.6g, fibre 2.1g, salt 0.89 g

Latest comments and suggestions

• cakelover

  11 January 2009

  cakelover commented on this recipe

  used pre made tart cases, but the filing was so easy to make and absolutely yummy- everyone gobbled these up!

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• Indra Bliss

  18 February 2009

  Indra Bliss rated and commented on this recipe

  

  It was moist which was great and it had so many great flavours.

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• mrsvandicamp

  24 February 2009

  mrsvandicamp rated and commented on this recipe

  

  I used a biscuit base in my flan tins instead of the puff pastry and also used individual 10" tins and they turned out fab would defo recommend stariaght from the oven with some Cointreau whipped double cream brill!!

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• chef seamus

  29 August 2009

  chef seamus commented on this recipe

  Gave this a whirl. I do have a sweet tooth so made a sweet crust pastry, and served it with some vanilla marscapone cream. Lush.

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• lemontart

  07 September 2009

  lemontart rated and commented on this recipe

  

  This was lovely and moist but next time I wouldn't bother with pastry.I will just use it as a cake mixture splitting it and putting fruit and cream inside.

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Ingredients

• 375g ready-made shortcrust pastry
• 125g butter
• 200g dark chocolate
• 5 eggs
• 220g golden caster sugar
• 2 oranges , 1 juiced, both zested
• 70g plain flour
• cocoa powder to dust
• candied peel cut into shreds or pieces to decorate (look for the boxes of whole pieces)

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 45 minutes plus cooling

Ingredients

• 375g ready-made shortcrust pastry
• 125g butter
• 200g dark chocolate
• 5 eggs
• 220g golden caster sugar
• 2 oranges , 1 juiced, both zested
• 70g plain flour
• cocoa powder to dust
• candied peel cut into shreds or pieces to decorate (look for the boxes of whole pieces)

Per serving

671 kcalories, protein 9.6g, carbohydrate 77.9g, fat 37.8 g, saturated fat 18.6g, fibre 2.1g, salt 0.89 g

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