Chocolate Orange Tart
By Greg
Total Time: 0 min
Chocolate Orange Tart
The crisp pastry of this tart, delicately flavored with orange zest, is topped with a sophisticated dark chocolate, liqueur and cream filling, which is cooked until just set. Serve it with a spoonful of créme fraîche to balance its richness.
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 13 April, 2004
Adjust Servings
Ingredients
Instructions
- To make the pastry, put the flour, salt, and butter into a processor and pulse until the mixture resembles breadcrumbs. Add the icing sugar and grated orange zest, pulse again to mix, then add the egg yolks and pulse until mixture just comes together to form a soft dough.
- Turn the dough out on to a lightly floured work surface and knead gently to form it into a ball. Flatten slightly, then wrap in cling film and chill for at least 30 minutes.
- Roll out the pastry on a surface lightly dusted with flour, then use to fill a 20cm loose-bottomed tart tin. Prick the base all over with a fork, then put the tin on a baking sheet and chill for 30 minutes. Preheat the oven to 190°C (170°C for a fan oven).
- Line the tart with greaseproof paper and fill it with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 to 10 minutes until the pastry is dry to the touch.
- Reduce the oven to 170° (150°C for a fan oven). To make the filling, melt the chocolate in a bowl suspended over a pan of just-boiled water. Cool for 10 minutes.
- Put the cream, sugar, eggs and liqueur into a bowl and stir, using a wooden spoon to mix thoroughly. Slowly add the chocolate and stir in, then pour the mix into the pastry case and bake for 30 minutes until just set.
- The tart is wonderful either warm or cold. Cut it into slices, dust it liberally with icing sugar and serve with créme fraîche.