Just try it! The orange filling is divine. But be careful with custard (orange filling) my first attempt ended with scrambled eggs.
- 375 g pack sweet shortcrust pastry
- 2 tbsp cocoa powder
- flour for dusting
For the orange filling
- 5 medium oranges, zest and juice kept separate
- 200 ml double cream
- 4 eggs, beaten
- 85 g caster sugar
For the chocolate drizzle
- 85 g dark chocolate ( 70% cocoa)
- 100 ml double cream
- 2 tbsp golden syrup
Put the pastry into a food processor, add the cocoa, pulse until combined, the knead on a floured surface until evenly brown.
Use to line a 23 cm fluted tart tin, and prick the base with a fork. Chill for 30 minutes.
Heat the oven to 200 ° C. Line the pastry case with baking parchment. Fill with baking beans and bake for 15 minutes. Remove the beans and parchment, then bake for 10 – 15 minutes more until the pastry feels dry all over. Leave to cool.
For the orange filling, strain the orange juice, then measure 250 ml into a saucepan. Add the cream and bring to the boil. Whisk the eggs and sugar in a bowl. Then gradually whisk the hot cream into the mix. Return the custard to the pan and cook for about 5 minutes whisking on a medium heat. Should be thick enough to coat the back of a spoon.
Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool and chill ideally over night.
Melt the chocolate with cream and golden syrup until smooth. Spoon over the tart. Done!
Recipe by Jane Hornby