Today, I bring you another recipe that combines two of my favourite flavours – chocolate and orange. I bring you my Dark Chocolate Orange Tart!
This tart is luxuriously rich and creamy, it is just divine. The crust is definitely a favourite part of this tart for me. It’s deliciously flaky and buttery (see those specks of butter? Yum!), wonderfully chocolatey, and infused with orange (zest and juice). Your kitchen will smell amazing just making the crust!
The chocolate orange crust is blind-baked before adding the filling. All you need is some foil or parchment paper, and some baking beans. Line the pastry-lined tin with foil, then fill with the baking beans. Bake for 15 minutes, then remove the foil and beans and bake for a further 5 minutes. Brush with beaten egg, and bake again for 1 minute. And you’re done!
Be sure to keep the dough cold at all times. This helps achieve a flaky crust, and helps prevent shrinkage during baking. I like to chill the dough for an hour before lining the tart tin, and then another hour after lining the tin.
Now, for the filling. The filling only contains 5 ingredients – dark chocolate, cream, sugar, eggs, and orange juice. Simply melt the chocolate, then combine all the ingredients together. Pour the filling into the baked tart crust, and bake for 25 – 30 minutes until the top is set and the centre is no longer wobbly.
The chocolate orange filling is seriously melt-in-your-mouth goodness. It’s incredibly creamy and velvety, making this tart a chocolate lover’s dream dessert. Trust me, you’re going to LOVE this tart!
Make this Chocolate Orange Tart for your next party, it’ll be gone in no time! 😉
Dark Chocolate Orange Tart
A buttery, flaky chocolate orange-infused crust filled with a luxuriously creamy chocolate orange pudding!
Using a food processor, add the flour, salt, icing sugar, cocoa powder, and zest, and pulse to mix together. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter left. Add the egg, and orange juice, and pulse until the mixture begins to clump together. (Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.) Bring together on a lightly floured surface with your hands, and shape into a 1-inch thick disc. Wrap in clingfilm, and chill for 1 hour. If you don't have a food processor, you can use a pastry cutter or a fork.
On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork. Chill for a further 1 hour.
Preheat the oven to 180C/350F/Gas 4.
Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes. Brush the inside with beaten egg, and place back into the oven for 1 last minute. Leave to cool on a wire rack.
For the Filling
In a microwaveable bowl, melt the chocolate in 20 second intervals, stirring after each one. Leave to cool for 5 minutes. In a separate bowl, mix together the cream, sugar, eggs and orange juice until combined. Gradually stir in the chocolate, then pour the mixture into the pie crust. Bake for 25 - 30 minutes, or until the top is set and the centre is no longer wobbly.