Chocolate orange tart
45 minutes + cooling
PER SERVING 671 kcals, protein 9.6g, carbs 77.9g, fat 37.8g, sat fat 18.6g, fibre 2.1g, salt 0.89g
- shortcrust pastry 375g, ready made
- butter 125g
- dark chocolate 200g
- eggs 5
- golden caster sugar 220g
- oranges 2, 1 juiced, both zested
- plain flour 70g
- cocoa powder to dust
- candied peel cut into shreds or pieces to decorate (look out for the boxes of whole pieces)
1.Heat the oven to 180c/fan 160c/gas 4. Line a deep 24cm tart tin with thinly-rolled pastry. Line with greaseproof paper and baking weights or dried beans.
2.Bake for 10 minutes, then remove the paper and weights. Bake for 10 more minutes.
3.Melt the butter and chocolate. Whisk the eggs and sugar over a pan of simmering water until the mixture holds a trail, then fold in the chocolate mixture, orange juice and zest, and flour.
4.Pour into the tart case and bake for 15-20 minutes or until just set. Cool.
5.Dust with cocoa powder and decorate with slices of candied peel.