Recipe: Chocolate Orange Tart

Rating: 4.2 stars based on 1175 reviews

Serves 4-6


    For the pastry

    • 225g plain flour
    • 100g butter
    • 50g icing sugar
    • 1 egg yolk, beaten

    For the filling

    • 400ml double cream
    • 50g sugar
    • 400g orange-flavoured chocolate
    • Zest of 1 orange
    • 40g butter
    • Dash of vanilla

    To serve

    • Mascarpone
    • More orange zest


    • In a bowl, rub together the flour and butter until it looks like damp breadcrumbs.
    • Stir in the icing sugar, then add 50ml water, or just enough needed to bring together into a dough.
    • Wrap in cling film and chill in the fridge for 30 minutes.
    • Preheat the oven to 200C/gas mark 6.
    • On a floured surface, roll the pastry out to pound coin thickness, then use to line a 20cm tart tin.
    • Line the pastry case with baking paper and fill with baking beans or dry rice.
    • Bake for 15 minutes, then remove the paper and beans, brush with egg yolk and bake for another 10 minutes. Allow to cool completely.
    • For the filling, bring the cream and sugar to the boil, then pour over the chocolate, orange zest, butter and vanilla, and whisk well until glossy.
    • Spoon or pour into the tart case and chill for at least 3 hours.
    • Serve with mascarpone and more zest sprinkled over.


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