Chocolate Orange Tart
Indulge in a delightful fusion of dark chocolate richness and zesty orange freshness with this decadent marble chocolate and orange tart. With a buttery, flaky pastry base, this dessert harmoniously combines the deep flavors of dark chocolate with the bright citrus notes of orange. A visually stunning treat, the marbled effect elegantly swirls the two fillings together, creating a striking contrast in every bite. Perfect for a special occasion or a sweet ending to any meal, this tart is sure to impress your taste buds with its luxurious blend of flavors.
— Constant Cookbook
Ingredients
- 100g/3½oz plain flour
- 50g/1¾oz icing sugar
- 50g/1¾oz butter
- 1 large free-range egg yolk
- 75g/2½oz butter
- 115g/4oz dark chocolate
- 115g/4oz golden caster sugar
- 55g/2oz plain flour
- 4 medium free-range eggs
- 25g/1oz butter
- 50g/1¾oz white chocolate
- 1 orange
- 35g/1¼oz golden caster sugar
- 25g/1oz plain flour
- 2 medium free-range egg yolks
Instructions
- Grease a 23cm/9in fluted tart tin with butter.
- For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough.
- Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.
- Preheat the oven to 200C(180C fan)/400F/Gas 6.
- Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin.
- Line the tin with the pastry. Donât worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes.
- Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked.
- To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand.
- To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug.
- Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect.
- Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre.
- Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 8
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