Chocolate orange tart
375g ready-made shortcrust pastry
125g butter
200g dark chocolate
5 eggs
220g golden caster sugar
2 oranges, 1 juiced, both zested
1 tsp orange esence, we used Steenbergs Organic
70g plain flour
Cocoa powder to dust
Candied peel cut into shreds or pieces to decorate (look for the boxes of whole pieces)
In a pan melt the butter and chocolate.
Whisk the eggs and sugar over a pan of simmering water until the mix begins to thicken, then fold in the chocolate mixture, orange juice, orange essence, zest, and flour.
Pour over the tart and bake for 15-20 minutes or until just set. Cool.
Sprinkle with cocoa powder and decorate with candied peel. Heat the oven to180°C/350°F/Gas 4.
Line a deep 24cm tart tin with the pastry (roll it as thin as you can).
Cover with greaseproof paper and weights.
Bake blind for 10 minutes, remove the the paper and the weights and bake for a further 10 minutes.
Serves
6-8
Main ingredients
Dairy, Flour, Chocolate, Fruit
Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining
Special Info
Vegetarian, Pregnant Mums
Level of Difficulty
Easy
