Dark Chocolate Orange Tart

• Vegetarian

• Produce

  • 1 tbsp Orange, zest

• Refrigerated

  • 3 Egg, large

• Baking & Spices

  • 1 cup (all purpose flour, plain
  • 1/2 cup Caster/granulated sugar
  • 1/2 cup Cocoa powder
  • 1 cup Dark chocolate
  • 1/2 cup Icing/powdered sugar
  • 1/4 tsp Salt

• Drinks

  • 5 tbsp Orange juice

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Heavy cream

Found on marshasbakingaddiction.com

Description

Ingredients

• 1 cup (125g) plain/all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (60g) icing/powdered sugar
• 1/2 cup (50g) cocoa powder
• 1 tablespoon orange zest
• 1/2 cup (115g) unsalted butter, chilled and diced
• 1 large egg, beaten
• 1 tablespoon orange juice
• 1 cup (175g) dark chocolate, broken into pieces
• 3/4 cup (175ml) heavy cream
• 1/2 cup (100g) caster/granulated sugar
• 2 large eggs
• 1/4 cup (60ml) orange juice

Directions

• Using a food processor, add the flour, salt, icing sugar, cocoa powder, and zest, and pulse to mix together. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter left. Add the egg, and orange juice, and pulse until the mixture begins to clump together. (Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece together with your fingers.) Bring together on a lightly floured surface with your hands, and shape into a 1-inch thick disc. Wrap in clingfilm, and chill for 1 hour. If you dont have a food processor, you can use a pastry cutter or a fork.
• On a lightly floured surface, roll out the pastry to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough. Roll the pin over the top of the tin to cut off the excess pastry. Prick the base all over with a fork. Chill for a further 1 hour.
• Preheat the oven to 180C/350F/Gas 4.
• Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 5 minutes. Brush the inside with beaten egg, and place back into the oven for 1 last minute. Leave to cool on a wire rack.
• In a microwaveable bowl, melt the chocolate in 20 second intervals, stirring after each one. Leave to cool for 5 minutes. In a separate bowl, mix together the cream, sugar, eggs and orange juice until combined. Gradually stir in the chocolate, then pour the mixture into the pie crust. Bake for 25 - 30 minutes, or until the top is set and the centre is no longer wobbly.
• Serve warm or cold.