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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Ingredients

    For the pastry

    • 175g butter
      Butter

      Butter

      butt-err

      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
      Eggs

      Egg

      egg

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

    For the filling

    • 5 egg
      Eggs

      Egg

      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
      Orange

      Orange

      or-ange

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

    • juice 1 lemon
      Lemon

      Lemon

      le-mon

      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
      Orange

      Orange

      or-ange

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

    • 200g caster sugar

    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.

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    Comments (23)

    mariabudgen's picture

    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.

    lizzielogs's picture

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

    karola's picture

    Point 5 is very hard to follow/understand!

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