Dark Chocolate Orange Tart with Candied Orange
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A crisp orange-scented pastry case with a silky baked dark chocolate and orange filling, finished with candied orange slices.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- food processor
- small bowl
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- medium saucepan
- small frying pan
- heatproof bowl
- fine sieve
- silicone spatula
- wire rack
- zester
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 422 kcal |
| Protein | 5.2 g |
| Carbohydrate | 33.7 g |
| of which sugars | 18.9 g |
| of which free sugars | 17.6 g |
| Fat | 30.1 g |
| of which saturates | 18.2 g |
| Fibre | 2.8 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Pastry
- 1 large egg yolk
- 2 tbsp double (heavy) cream
- 150 g plain flour, plus extra for rolling
- 50 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp finely grated orange zest
- 90 g cold unsalted butter, cubed
Chocolate orange filling
- 300 ml double (heavy) cream
- 2 tsp finely grated orange zest
- 1 g fine sea salt or table salt a pinch
- 255 g dark chocolate (60-70% cocoa solids), finely chopped check the label for soya and milk
- 55 g soft unsalted butter, in thin slices
- 2 large eggs, beaten, at room temperature
Candied orange
- 1 small orange, sliced 3 mm thick
- 100 g caster sugar
- 120 ml water
- 1
Candied orange. simmer the sugar and water in the frying pan until dissolved, add the orange slices in one layer and simmer very gently 30-40 min, turning once, until the rind is translucent. Lift onto baking paper to cool. Gentle simmering keeps the slices whole.
- 2
Pastry. whisk the yolk with the 2 tbsp cream. Blitz the flour, sugar, salt and 1 tsp zest, add the butter and blitz to crumbs, then pour in the yolk mix and blitz until it gathers into a ball. Wrap and chill 30 min.
- 3
Line and blind bake. roll to a 30 cm round, line the tin and freeze 30 min. Heat the oven to 190 °C (170 °C fan), line the case with paper and beans and bake on the tray 20 min, then 5-10 min uncovered until golden. Reduce to 150 °C (130 °C fan).
- 4
Filling. heat the 300 ml cream with the 2 tsp zest and salt to a simmer, leave 10 min to infuse, reheat and strain over the chocolate. Cover 5 min, stir smooth from the centre, then mix in the butter and the eggs until glossy.
- 5
Bake. pour into the case and bake 20-25 min, until set at the edge with a faint wobble in the middle. It firms as it cools, so take it out with a slight wobble.
- 6
Finish. cool at least 2 h, then top with the candied orange slices and a little extra zest.
Storage
Keep covered in a cool place for 1 day, or in the fridge for up to 3 days; bring to room temperature before serving.
