Chocolate Orange Tart

chef hat
Easy
tray
6-8 Servings
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60 minutes bake time

Orange is a great flavour combination for chocolate. So why not try it in a simple pastry tart?


Ingredients

  • Small check mark in a circle icon 1 x 375g pack Jus-Rol Sweet Shortcrust Pastry
  • Small check mark in a circle icon 2 large eggs
  • Small check mark in a circle icon 200g light muscovado sugar
  • Small check mark in a circle icon 1tsp vanilla or orange extract
  • Small check mark in a circle icon 100g butter, melted
  • Small check mark in a circle icon 50g plain flour
  • Small check mark in a circle icon 50g cocoa
  • Small check mark in a circle icon 75g orange flavoured dark chocolate, chopped
  • Small check mark in a circle icon Zest of 2 oranges, plus 1 tbsp juice
Equipment required
  • Rolling Pin
  • Tart Tin
  • Greaseproof paper
  • Baking Beans
  • Electric Mixer

Method

  1. Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Roll out the pastry on a lightly floured surface until big enough to line a 20cm round loose-bottomed tart tin. Line the pastry with greaseproof paper, fill with baking beans and bake for 25 minutes. Remove the paper and beans and cook for 10 minutes more until sandy and golden. Set aside.
  2. Make the filling by beating the eggs and sugar together with an electric whisk to create a mousse-like texture. This will take a while. Stir in the vanilla or orange extract with the melted butter, then fold in the flour and cocoa. Stir through the chopped chocolate and pour the filling into the tart case. Bake for 20-25 minutes until firm, with a slight wobble in the middle.
  3. Serve just warm or at room temperature – it’s delicious with a dusting of cocoa, a scoop of vanilla ice cream and a dollop of orange curd.