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Chocolate Orange Tart

Serves 4-6

For the pastry:

190g plain flour, plus more for dusting

3 tbsps. cocoa powder

150g butter

55g icing sugar

1 large free-range egg

1 Orange, zest only


For the filling:

300ml double cream

Zest of 2 oranges

Vanilla extract

Orange essence

2 eggs

1-2 tbsp. triple sec

150g dark chocolate

80g milk chocolate


To Serve:

300ml whipping cream

Triple sec

Orange essence

Orange flavoured chocolate



For the pastry:

1. Preheat the oven to 180 C.

2. Add the flour, cocoa powder and icing sugar to the food processor and pulse to combine.

3. Add the butter and mix to a breadcrumb texture.

4. Add the egg and orange zest, pulse until it starts to come together, bring it together by hand to form a dough.

5. Wrap in cling film and chill.

6. Grease the tart tin with Trex.

7. Roll out and line the tart tin. Add baking paper and baking beans and bake for approx. 10 mins, remove the baking beans and cook for a further 5 mins.

For the filling:

1. Add the cream and zest to a saucepan and bring to just simmering.

2. Remove from the heat and stir through 230 g of the chocolate and the essences, taste.

3. Whisk a small amount of the chocolate mixture into the beaten eggs, then transfer that mix back into the remaining chocolate mix, whisk until smooth.

4. Pour into the prebaked case and bake for 10 mins approx.

5. Chill prior to serving.


For the cream:

1. Put the cream, extract and liqueur in a bowl and whip to the desired consistency.

2. Pipe onto the tart slice, grate over a little of the orange chocolate.

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