Serves 4-6

Ingredients:-

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

Method:-

• 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.