
Chocolate Orange Tart
Orange is a great flavour combination for chocolate. So why not try it in a simple pastry tart?
Quick Stats
Easy
6-8 Servings
60 minutes bake time
Chocolate Orange Tart
Orange is a great flavour combination for chocolate. So why not try it in a simple pastry tart?
Ingredients
- 1 x 375g pack Jus-Rol Sweet Shortcrust Pastry
- 2 large eggs
- 200g light muscovado sugar
- 1 tsp vanilla or orange extract
- 100g butter, melted
- 50g plain flour
- 50g cocoa
- 75g orange flavoured dark chocolate, chopped
- Zest of 2 oranges, plus 1 tbsp juice
Equipment required
- Rolling Pin
- Tart Tin
- Greaseproof paper
- Baking Beans
- Electric Mixer
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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Method
- 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.
- 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.
- 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.