Orange & chocolate drizzle tart

Orange & chocolate drizzle tart

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(7 ratings)

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

More effort

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: per serving

  • kcal368
  • fat25g
  • saturates14g
  • carbs31g
  • sugars18g
  • fibre2g
  • protein5g
  • salt0.3g
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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
    Orange

    Orange

    or-ange

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

  • 200ml double cream
  • 4 eggs, beaten
    Eggs

    Egg

    egg

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

  • 85g caster sugar

For the chocolate drizzle

  • 85g dark chocolate (70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100ml double cream
  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

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.

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Comments, questions and tips

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Danlob69
7th Apr, 2015
1.3
Disappointing, didn't live up to it's looks - only an ok pudding and too sloppy by far
sarapb67's picture
sarapb67
16th Sep, 2014
I don't know whether it was me or the recipe, but I was not impressed with this tart. Pastry fell apart and filling was sloppy. It did look nice and tasted ok'ish. On the whole though I was really disappointed with how it turned out and would not make it again. Plus it took too long to make for such an average pudding. Best avoided.
Kay Wragg
20th Apr, 2014
Really lovely. Everyone commented on how good it was. Will definitely be making this again
harrish
29th Mar, 2014
1.3
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
18th Mar, 2014
3.8
made it and taste good!
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