Chocolate orange brownie tart
- Katie Hiscock
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Serves 6-8
Easy
Prep: 20 mins
Cook: 1 hr
plus cooling
A star rating of 4.7 out of 5.18 ratingsRate
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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
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Apple turnovers
A star rating of 4.7 out of 5.23 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving (8)
- kcal512
- fat31g
- saturates18g
- carbs49g
- sugars24g
- fibre3g
- protein6g
- salt0.4g
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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.
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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.
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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.
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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.
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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.
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A star rating of 4.7 out of 5.18 ratings
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