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.