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Chocolate orange brownie tart with two slices cut out

Chocolate orange brownie tart

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A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6-8

Wow family and friends with this chocolate orange brownie tart. With a crumbly pastry base, it's a deliciously decadent dessert course or anytime treat

  • Freezable
  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal512
fat31g
saturates18g
carbs49g
sugars24g
fibre3g
protein6g
salt0.4g
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Ingredients

  • 320g pack ready-made shortcrust pastry
  • 120g dark chocolate, chopped
  • 120g butter, cubed
  • 2 eggs
  • 80g golden caster sugar
  • 80g light brown soft sugar
  • 80g plain flour
  • 1 orange, zested and juiced plus more zest to serve
  • crème fraîche to serve

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.

  • STEP 2

    While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.

  • STEP 3

    Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.

  • STEP 4

    Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.

  • STEP 5

    Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.12 ratings
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