A delicious chocolate and orange tart. Simply serve with crème fraiche and candied orange peel
For the pastry
220g plain flour
100g icing sugar
100g unsalted butter, softened
Zest of 1 orange
1 tsp mixed spice
2 egg yolks
2 tbsp orange blossom water
For the filling
50ml full fat milk
2 large eggs
2 tbsp sugar
250g dark chocolate, broken into pieces
Zest of 1 orange
To make the pastry
Cream the icing sugar and butter in a bowl until combined.
Sieve the flour into a separate bowl and add the mixed spice. Add to the butter mix and rub in well.
Using the bowl the flour was in, mix the egg yolks with the orange blossom water and orange zest. Gradually add to the flour mix until the pastry comes together. Wrap in cling film and refrigerate for at least 30 minutes.
Preheat the oven to 200°C/180° fan-assisted/gas mark 6. Remove the pastry from the fridge and roll out to the thickness of a £1 coin. Line a 23cm tart tin and blind bake for 20-25 minutes or until the pastry has completely cooked through.
To prepare the filling and cook
Heat the cream and milk until hot. Remove from the heat and add the orange zest, butter and chocolate. Stir until the chocolate is fully melted.
In a mixer, whisk the eggs with the sugar on high, until thick, light and fluffy. Carefully fold into the chocolate mixture.
Pour the mixture into the prepared pastry base and bake for 12-15 minutes until just set. Cool in the tin placed on a wire rack.
Serve at room temperature with some crème fraiche and candied orange peel.
Recipe by Jody Spencer
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