• 500g pack ready-made shortcrust pastry
  • 1 orange, zested
  • 4 tbsp icing sugar
  • for dusting plain flour
  • 284g jar (we used St Dalfour from Waitrose – if you can only get marmalade use a sweeter one not Seville) orange spread/jam
  • 250g dark chocolate, broken into pieces
  • 2 large eggs, plus 1 egg white
  • 140g golden caster sugar
  • 85g butter, melted
  • 85g plain flour


  • 300ml double cream
  • 1 oranges, juiced and zested
  • 2 tbsp icing sugar
  • to serve cocoa


  • STEP 1

    Dice the ready-made pastry into 2cm pieces and put in a food processor with the orange zest and icing sugar. Pulse until combined back into a ball of dough (you can skip this stage and use plain pastry, but it’s a clever way to pimp-up shop-bought). Roll out on a lightly-floured surface until big enough to line a 23cm tart tin (a loose-bottomed one will help you to serve). Chill for 20 minutes while you heat the oven to 200C/fan 180C/gas 6.

  • STEP 2

    Line the pastry case with baking paper, fill with baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for a further 10-15 minutes more until biscuity. Leave to cool while you make the filling and turn the oven down to 160C/fan 140C/gas 3.

  • STEP 3

    For the filling, melt the chocolate in a bowl over a pan of simmering water. Beat the whole eggs, egg white and caster sugar in another bowl until thick and pale then gently fold in the chocolate, melted butter and flour. Spread the orange spread or jam over the base of the pastry, and spoon the chocolate mixture all over the top. Bake for 30 minutes.

  • STEP 4

    Let the tart cool for 10 mins while you whip the double cream, orange zest and a splash of juice and icing sugar for serving. Dust the tart with a little cocoa and serve in thin-ish slices with a spoonful of the orange cream.



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