Heavenly Chocolate Orange Tart
This easy recipe combines the classic flavours of chocolate and orange in a delicious tart.
Sarah Butler
Sarah Butler
Recipe - Grange - Ryan's
Heavenly Chocolate Orange Tart
Prep Time20 Minutes
Servings8
Cook Time35 Minutes
Ingredients
1 sheet pre-made shortcrust pastry
120g dark chocolate, chopped
120g SuperValu butter, cubed
2 eggs
80g SuperValu caster sugar
80g light brown sugar
80g all-purpose flour
Juice and zest of 2 oranges
Whipped Cream (to serve)
Directions
- Preheat the Oven (180°C)
- Prepare the Crust: Unroll the pastry and line a 20cm (8-inch) tart tin. Press the pastry into the sides and trim the edges. Line the pastry with parchment paper and fill with pie weights or dried beans
- Blind bake for 15 minutes. Remove the paper and weights, and bake for an additional 5-10 minutes, or until golden brown.
- While the pastry bakes, place the butter and chocolate in a heatproof bowl set over a pan of simmering water. Let melt, then remove from heat and cool slightly.
- In a separate bowl, whisk together the eggs and sugars until light and fluffy (3-4 minutes).
- Stir the cooled chocolate mixture into the egg mixture.
- Fold in the Dry Ingredients: Sift the flour in two batches, gently folding it into the wet ingredients after each addition.
- Stir in the orange juice and zest.
- Assemble and Bake: Trim the pastry edges and pour the filling into the pre-baked crust. Bake for 30-35 minutes, or until the filling is set.
- Cool and Serve: Let the tart cool in the tin for 10 minutes before transferring to a serving plate. Serve with whipped cream and a dusting of powdered sugar, if desired.
20 minutes
Prep Time
35 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Jus Roll Pastry Blocks Shortcrust (500 g)
€4.25€8.50/kg
Lindt Excellence 70% Cocoa Dark Chocolate Bar (100 g)
€4.25€42.50/kg
SuperValu Irish Creamery Butter (454 g)
€3.39€7.47/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Light Golden Brown Sugar (500 g)
€1.05€2.10/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Large Loose Oranges (1 Piece)
6 for €2.50
€0.60
SuperValu Whipped Cream (350 ml)
€1.79€5.11/l
Directions
- Preheat the Oven (180°C)
- Prepare the Crust: Unroll the pastry and line a 20cm (8-inch) tart tin. Press the pastry into the sides and trim the edges. Line the pastry with parchment paper and fill with pie weights or dried beans
- Blind bake for 15 minutes. Remove the paper and weights, and bake for an additional 5-10 minutes, or until golden brown.
- While the pastry bakes, place the butter and chocolate in a heatproof bowl set over a pan of simmering water. Let melt, then remove from heat and cool slightly.
- In a separate bowl, whisk together the eggs and sugars until light and fluffy (3-4 minutes).
- Stir the cooled chocolate mixture into the egg mixture.
- Fold in the Dry Ingredients: Sift the flour in two batches, gently folding it into the wet ingredients after each addition.
- Stir in the orange juice and zest.
- Assemble and Bake: Trim the pastry edges and pour the filling into the pre-baked crust. Bake for 30-35 minutes, or until the filling is set.
- Cool and Serve: Let the tart cool in the tin for 10 minutes before transferring to a serving plate. Serve with whipped cream and a dusting of powdered sugar, if desired.