Chocolate Orange Tart

Ingredients

Chocolate Orange Pastry
  • 5oz-150g lard/unsalted butter (cold & cubed)
  • 11oz-300g plain flour (sifted)
  • 1 medium egg yolk (free-range)
  • 5oz-140g golden caster sugar
  • 1 tablespoon almond extract
  • ½ tablespoon vanilla extract
  • 1 tablespoon orange flavouring
  • 1 tablespoon cocoa powder
  • 3 tablespoon cold water
Filling
  • 3oz-80g light brown soft sugar
  • Zest of 2 oranges
  • Juice of 1 large orange
  • 2oz-50g cocoa powder
  • 7oz-200g dark orange chocolate (melted)
  • 2 tablespoons orange flavouring
  • 7 fl oz-200ml double cream
  • 2 medium eggs (free range)
Decoration (optional)
  • Edible gold glitter spray

Method

  1. ***Note: very soft pastry, don't worry if it falls apart, squish it back together in the tin using your fingers evenly***
  2. Start by preparing the pastry. In a large mixing bowl add the cold butter and flour. Use stand mixer with beater on low setting for 2 mins or use your fingers and thumb to rub together until mixture resembles fine breadcrumbs. If doing this manually, take your time to get the effect and be patient
  3. Add the sugar & cocoa powder and stir through using a spoon
  4. Add the vanilla, orange and almond extract along with the egg yolk and water and stir through with a knife before continuing to knead together with your hands. When thoroughly combined, roll into a smooth ball and wrap in cling-film. Pop in the fridge for one hour
  5. When the hour is up, grease a fluted tart pan (or loose bottomed flan tin) and set to one side. Flour a surface and the rolling pan and roll out the pastry mix evenly and thin. Transfer the sheet of pasty (see note) to the tine and press into the grooves and base. Cut off any overhanging pastry from the sides. Prick the base several times with a fork and pop back into the fridge for one hour
  6. Pre-heat oven to 355˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  7. Place a circle of baking paper on top of the base of the tart. Pour in the baking beads (or rice if you don't have any) and pop into the oven for 10 minutes. When time is up, remove the beads/rice and paper. Pop back into the oven for a further 5 minutes
  8. Remove the tart and set to one side, reduce the oven temperature to 325˚f/170˚c regular oven or 300˚f /150˚c fan assisted oven
  9. Melt the chocolate using your desired method and set to one side to cool
  10. Meanwhile, in a large mixing bowl add the cream, eggs, sugar and orange extract and mix together using a stand mixer/electric hand whisk on allow setting or by hand. Do not over mix!!! Just let it thicken a little but not until it is holding shape
  11. Add the orange juice, zest, cocoa powder, melted cooled dark choc and combine again
  12. Pour mix into the pastry crust and pop into the oven for 30 minutes
  13. Remove and allow to cool for 10 minutes before fully removing from the tin. When cooled, decorate to your preference (I used edible gold glitter) and serve
  14. Best served with cream or ice-cream. Very rich, very naughty

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