Melt-in-the-mouth choc-orange tart Recipe

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8 - 10




10 min


30 min

Triple tested: Got room for orangey tart with a hint of dark choc? Course you have! Brought to you by Essentials magazine


  • 20cm ready-made sweet pastry case
  • 50g orange dark chocolate
  • 300g jar orange curd
  • 1 large orange
  • 2 large free-range eggs
  • 100ml double cream
  • Whipped cream


  • Heat oven to Mark 4/180°C. Put a 20cm ready-made sweet pastry case on a baking tray. Sprinkle with 50g orange dark chocolate, grated. Bake for 10 mins until melted, then remove from oven and cool.

  • In a bowl, whisk 300g jar orange curd, zest of 1 large orange, 2 large free-range eggs and 100ml double cream until smooth. Pour into pastry case, bake for 20 mins until filling is just set, cool, then chill for a few hours before serving with whipped cream.

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