Taste Buds magazine logo
Chocolate and Orange tart recipe

Chocolate and Orange tart

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

  • 250ml cream
  • 50ml full fat milk
  • 2 large eggs
  • 2 tbsp sugar
  • 250g dark chocolate, broken into pieces
  • 25g butter
  • Zest of 1 orange


To make the pastry

  1. Cream the icing sugar and butter in a bowl until combined.
  2. Sieve the flour into a separate bowl and add the mixed spice. Add to the butter mix and rub in well.
  3. 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.
  4. 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

  1. 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.
  2. In a mixer, whisk the eggs with the sugar on high, until thick, light and fluffy. Carefully fold into the chocolate mixture.
  3. 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.
  4. Serve at room temperature with some crème fraiche and candied orange peel.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

July August 2024 issue out now

Try before you buy. View digital edition

Go to Shop
Taste Buds JulAug24 front cover