Indulgent Chocolate & Orange Tart Recipe

Sweet Pastry

  • 150g Cold Unsalted Butter
  • 300g Plain Flour
  • 100g Icing Sugar
  • 1 Egg & 1 Yolk
  • Water


1. Dice the cold butter evenly then put it into a tub and refrigerate until it firms up again if it softens too much. Now add it into the plain flour and rub between your fingers until it becomes a crumb-like consistency.

2. Sieve in the icing sugar and mix so that everything is all evenly incorporated. Whisk up egg and the egg yolk and put in to the mixture. Bring together until this forms pliable dough, I have put water on the recipe as you might need a touch in the mixture.

3. Form into a disc shape and flatten down gently before wrapping in cling film and refrigerating for 15 minutes.

4. Spray your chosen tin with a little bake spray or a brush a touch of oil on it. Roll the pastry out on a floured surface and line your tin being careful not to tear it at all, now refrigerate for at least 30 minutes to firm up again. While the pastry is in the fridge pre heat your oven to 180c.

5. Make a cartouche with some greaseproof paper and fill with baking beans and bake for 20 minutes, carefully lift out cartouche and bake for another 10 until golden brown. Remove from oven and allow to cool for 30 minutes before using.

Chocolate & Orange Tart

  • 3 Eggs
  • 300g Light Brown Sugar
  • 150g Butter
  • 1 tsp Vanilla Extract
  • 50g Plain Flour
  • 50g Cocoa
  • 2 Oranges
  • 1 tsp Cointreau
  • 50g Dark Chocolate


1. Pre heat the oven to 180c. Beat the eggs and sugar together until a smooth aeriated mix is formed. Melt the butter slowly and sit to the side before stirring in the vanilla and the now slightly cool melted butter.

2. Sieve the plain flour and cocoa in and fold it into the mixture being careful not to knock out the air that has been generated earlier. Zest and segment the oranges, add the zest straight in and chop half the orange segments roughly adding them into the mix along with the Cointreau.

3. Give it 1 last mix before scattering the chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Serve at room temperature with some nice ice cream and the remaining segments of the orange.