Orange & chocolate drizzle tart

Orange & chocolate drizzle tart

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins plus 5 hrs chilling and cooling

Skill level

Moderately easy

Servings

Serves 12

This stunning dessert will show off your skills, but uses a clever cheat when making the pastry base

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
368
protein
5g
carbs
31g
fat
25g
saturates
14g
fibre
2g
sugar
18g
salt
0.3g

Ingredients

  • 375g pack sweet shortcrust pastry
  • 2 tbsp cocoa powder
  • plain flour, for dusting

For the orange filling

  • 5 medium oranges, zest and juice kept separate
  • 200ml double cream
  • 4 eggs, beaten
  • 85g caster sugar

For the chocolate drizzle

  • 85g dark chocolate (70% cocoa solids)
  • 100ml double cream
  • 2 tbsp golden syrup

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Method

  1. Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
  2. Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
  3. Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
  4. Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.

Recipe from Good Food magazine, March 2014

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Comments

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Kay Wragg's picture

Really lovely. Everyone commented on how good it was. Will definitely be making this again

harrish's picture
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Nothing special. Made my own chocolate pastry which was nice but the tart filling wasn't that great & wasn't worth the effort. Wont be making it again

liudin's picture
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made it and taste good!

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