Orange chocolate tart

Orange chocolate tart

A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding

Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr 30 mins

plus chilling
Freezable

Method

  1. Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
  2. Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
  3. Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
  4. Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
  5. For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
Try

To transport

Carry in its tin, wrapped in cling film, then lift onto a plate when you arrive. Take the syrupy oranges in a plastic tub, and spoon over at the last minute.

PER SLICE

666 kcalories, protein 10g, carbohydrate 91g, fat 32 g, saturated fat 17g, fibre 0g, sugar 70g, salt 0.43 g

Recipe from Good Food magazine, January 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo KarolasFaves

    17 December 2008

    KarolasFaves commented on this recipe

    Point 5 is very hard to follow/understand!

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  • Binder photo Lizzielogs

    18 December 2008

    Lizzielogs commented on this recipe

    .. and step 4 is a bit strange... return to the oven and then pour in the mixture???

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  • Binder photo Maria Budgen

    18 December 2008

    Maria Budgen commented on this recipe

    Haven't made this yet (am considering it as a poss alternative to traditional Xmas pud for Xmas Day) but re step 4, I think the idea is that you pour the custard in once the tart is back in the oven, so that you don't have to carry it to the oven and end up slopping the liquid over the sides of the case, plus by pouring it in once back on the oven shelf, you can get the custard to go right to the top.

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  • Binder photo bakerboy

    21 December 2008

    bakerboy commented on this recipe

    Step 4 now makes sense, thanks. This was delicious and rich. Will make again

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  • Binder photo elise

    22 December 2008

    elise rated and commented on this recipe

    2 stars

    The conbination of flavours is brilliant, and the chocolate in the bottom of the pastry is yummy BUT..... Maybe is because i didn't use a food processor that the pastry was just wrong (I had to make a new one using my sweet shortcrust pastry recipe...Still works well!) Then I started doubting the custard recipe: 5 eggs? It sounded more like a frittata.... I had to make my own filling aswell! I look forward to find your comments.... Merry Xmas!

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  • Binder photo griff25uk

    29 December 2008

    griff25uk rated and commented on this recipe

    5 stars

    This tastes superb. It does take a little effort to make. Make sure that you cover all the pasty that is open to the oven with chocolate so it does not burn. I also did not bother putting the chocolate on in 2 layers with a brush. Put it on in one layer - much easier!!! You definitely need all the eggs that it says. It is basically an egg custard and it sets perfectly just as the recipe suggests. I also did not do the decorations in step 5 at all. Perhaps I lack refinement but I think in terms of taste I do not the decorations.

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  • Binder photo sarah

    29 December 2008

    sarah rated and commented on this recipe

    1 stars

    Must have been me, but I am usually a very competent cook and very rarely have disasters. This one though was hopeless, the chocolate melted in the pasty case causing the custard to sit on top and not set properly. Tasted OK but was not good for the dinner party is was meant for. Meant I had to cook it for well over the time which resulted in the pasty round the edge becoming rock hard Instructions to make were unusually not as clear as other Good Food Recipies.

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  • Binder photo Sprocket

    31 December 2008

    Sprocket rated and commented on this recipe

    5 stars

    Made this for boxing day and it started off with a disaster as I made the pastry too soft but this was quickly sorted. I added the chocolate in a single layer ensuring a good thick coverage and made sure that it was fully set before adding the cold custard. It cooked perfectly and was complemented by the bitter caramel oranges. Would definately make again even though I have a pastry making phobia!

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  • Binder photo poysie

    10 January 2009

    poysie commented on this recipe

    Also had some trouble with the pastry and also ended up cooking it for far longer than stated which did cause the pastry to harden. I also forgot the lemon juice which made it a little sweet! BUT I would definitely try again. Perhaps a proper measure of the juice to be added to the custard would help or perhaps I will just put less in next time. Delicious inspiteof all the above!

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  • Binder photo wendy

    25 January 2009

    wendy commented on this recipe

    i too thought the instructions were unclear, not sure whether this desert was meant to be served warm or cold!! it was ok but not sure it was worth the efforts required.

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  • Binder photo Madmol

    19 May 2009

    Madmol commented on this recipe

    Help what did I do wrong? The pastry turned out ok, and the chocolate bit and the filling - although I panicked as I thought it was too runny - but turned out ok. But the caramel sauce was a disaster!!! I nearly used a full bag of sugar after numerous attempts. I stirred it whilst boiling, then I had another go without stirring - in both cases I ended up with a huge sugar cube of solidified sugar with my poor wooden spoon welded into it! The only solution was to pour boiling water onto it to melt it from the pan. After a few more attempts with less sugar-more water I gave up in defeat! Can anyone please tell me what I was doing wrong.

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  • Binder photo Fiona

    23 June 2009

    Fiona rated and commented on this recipe

    4 stars

    Tastes like a giant Jaffa Cake! I also missed out step 5, it was fine without. I had a little too much filling for the pastry case so kept the leftover filling in the fridge and bought some small ready made cases the next day and made mini versions.

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  • Binder photo Caro1986

    26 June 2009

    Caro1986 rated and commented on this recipe

    5 stars

    I made this as an alternative pudding at Christmas, it does take alot of effort but I think it shows, I put a little too much chocolate on I think as it was a bit rich but everyone loved it and would make again as long as I had a few hours to spare!

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  • Binder photo kerry0411

    24 December 2009

    kerry0411 rated this recipe

    4 stars

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  • Binder photo chaumurky

    20 January 2010

    chaumurky rated this recipe

    5 stars

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  • Binder photo Boo

    28 February 2010

    Boo rated this recipe

    3 stars

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  • Binder photo SABRICK

    20 March 2010

    SABRICK rated this recipe

    5 stars

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  • Binder photo chaumurky

    23 October 2010

    chaumurky commented on this recipe

    This is now my second favourite cake ever.. its intensely orangey, with a wonderful mix of flavours. The last batch at my parents house lasted about 2 minutes! I recommend taking the effort to do the topping, it really does make a difference, as its very sharp and zesty. However it goes soggy after a while, so add it just before serving. Tip for stopping the chocolate melting into the pastry: After baking the pastry case, brush the inside with beaten egg, then pop back in the oven for a minute to set. This shold "waterproof" the pastry case and prevent the chocolate or filling making it go soggy. (Also works for quiches)

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  • Binder photo katrina

    14 February 2011

    katrina commented on this recipe

    agree point 5 not too clear. Enjoyed it my dad loved it rest of us not sure it was ok. Was going to make one to take to a "ladies WOT lunch " but change mind as not 100% sure

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  • Binder photo Tricia

    24 April 2011

    Tricia commented on this recipe

    Help!!!! Mine was a disaster the custard was very liquid and certainly didn't need to be scraped into the jug. I tried twice but failed. I whisked the eggs and sugar until it doubled in volume but when I added the juice it was soooo runny. Any advice??

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Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr 30 mins

plus chilling
Freezable

Ingredients

FOR THE PASTRY

  • 175g butter
  • 100g caster sugar
  • 250g plain flour , plus extra for dusting
  • 25g ground almonds
  • 1 egg , beaten

FOR THE FILLING

  • 5 eggs
  • 200g caster sugar
  • juice and finely grated zest 4 oranges
  • juice 1 lemon
  • 142ml pot double cream
  • 140g dark chocolate , chopped

FOR THE CARAMELISED ORANGE SALAD

  • 2 oranges , peeled and zest finely shredded
  • 200g caster sugar
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PER SLICE

666 kcalories, protein 10g, carbohydrate 91g, fat 32 g, saturated fat 17g, fibre 0g, sugar 70g, salt 0.43 g

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