Orange chocolate tart

Prep: 40 mins Cook: 1 hr, 30 mins Plus chilling

More effort

Cuts into 10 slices
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

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal666
  • fat32g
  • saturates17g
  • carbs91g
  • sugars70g
  • fibre0g
  • protein10g
  • salt0.43g
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    For the pastry

    • 175g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 5 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g caster sugar
    • juice and finely grated zest 4 oranges



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • juice 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 142ml pot double cream
    • 140g dark chocolate, chopped

    For the caramelised orange salad

    • 2 orange, peeled and zest finely shredded



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 200g caster sugar


    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.

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    Comments (23)

    lindabenedetto's picture

    40 mins prep time!!!
    I am yet to taste the tart, but 4 hours after I started, it is finally out of the oven. I am now going to make the caramelised oranges and hopefully by tomorrow it will be ready to serve.
    The bowl scrapings of the orange custard were yummy.

    lou746's picture

    This was not good. Orange flavoured scrambled egg quiche! Should have had some butter or cornflour to stop it curdling. Really unpleasant texture and the pastry was rock hard by the time it was twice cooked. No stars from me. I'm quite a good cook and this wasn't difficult to make. Only good thing was the classic flavour of choc orange.

    tandcake's picture

    Tasted wonderful and the custard set perfectly after 50 minutes in the oven and several hours chilling. I think it's important to make sure the chocolate is solid before pouring in the custard but a quick spell in the freezer sorted that out.

    I too had problems with the pastry - it was far to crumbly to roll despite feeling quite wet and having been chilled. I found it much easier to press the dough into the tin with my hands but it's hard to get thin. Next time I'll use a different pastry recipe.

    karendrage's picture

    This recipe is absolutely fabulous and went down a storm at a dinner party. It really is worth the effort ( and the calories !). My only problem was making the caramel, my sugar was boiling down nicely and getting very sticky. I was expecting it to start to color any second but it suddenly went dry, back to sugar! I put in some of the water I had soaked the orange zest in and it was rescued. The sauce was delicious and an orange colour so all was not lost. I made 2 in an aga. The one higher up almost curdled but still tasted great so watch the heat. It is well worth doing the chocolate in layers. Had not probs with soaking in to the pastry. Putting the flan in the ovens saves the liquid sloshing everywhere. Thanks

    rubymunir's picture

    Very dissapointing. Pastry came out fine however like Tricia my filling was also very runny and despite leaving it in the oven for well over an hour and chilling overnight it still didn't set. Any advice?

    Olga_J's picture

    I did use half a tbsp of cornflower and the filling set perfectly. However, I didn't have to use all the filling in a 24cm tart tin.

    petherick's picture

    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??

    Olga_J's picture

    Try 1/2 a tbsp of cornflower or 1 tbsp. Hope it works the third time :)

    katvic's picture

    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

    chaumurky's picture

    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)

    caro1986's picture

    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!

    fmcroberts's picture

    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.

    madmol's picture

    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.

    wendyboyden's picture

    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.

    poysie's picture

    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!

    blan3242's picture

    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!

    theparkers's picture

    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.

    griff25uk's picture

    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.

    grazzini's picture

    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!

    chris_mclaren's picture

    Step 4 now makes sense, thanks.

    This was delicious and rich. Will make again


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