This decadent and delicious chocolate orange tart is perfect for a dinner party dessert. Serve up generous slices on its own or with a scoop of good quality vanilla ice cream and cups of coffee!
For the Chocolate Pastry:
- 125g plain flour, plus extra for dusting
- 75g cold butter, diced and chilled
- 25g caster sugar
- 25g cocoa powder sifted (good quality)
- 1 large egg, beaten
For the Filling:
- 240ml cream
- 200g dark chocolate (70% cocoa solids), finely chopped
- 75g caster sugar
- 2 tblsp Grand Marnier or Cointreau (orange liqueur)
- Edible gold powder, to decorate (optional) or some orange zest
- To make the pastry, rub the flour and butter together in a bowl with your fingertips until the mixture resembles rough breadcrumbs. Stir through the cocoa powder, sugar and a little beaten egg until the mix comes together to form a ball. Press it into a flat oval, cover with cling film and place in the fridge to rest for 30 minutes.
- Preheat the oven to 180C. Dust a work surface with a little flour and roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, 4cm deep fluted tart tin with a removable base. Line the tin with the pastry and press it into the sides before trimming the edges. As you line the tin, if the pastry crumbles, don't panic, just patch it together.
- Prick the base with a fork all over and line with foil, shiny side down, and fill with baking beans. Place the pastry shell in the oven to blind bake for about 15 minutes until the pastry looks dry. Remove the tin from the oven, lift out the foil and beans and cook for a further 6-8 minutes until cooked through. Remove the tin from the oven again and allow it to cool on a wire rack.
- Prepare the filling by placing all the ingredients in a heatproof bowl over a pan of simmering water. Mix until smooth and then pour into the cooled pastry case. Allow to set in the fridge for 1 hour, before dusting with gold powder, if using or garnish with the orange zest, and serve cut into in generous slices on plates.