Chocolate & Orange Tart

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For the pastry

  • 6oz plain flour
  • 1oz cocoa
  • 1oz icing sugar
  • 4.5oz butter

For the filling

  • The grated rind and juice of 2 oranges
  • 5.5oz caster sugar
  • 5 eggs
  • 200ml double cream


Mix together the pastry ingredients to form a crumbly mixture, stir in 1 egg yolk and 2-3 tbsp of water to form the pastry. Wrap in cling film and chill for 30 minutes.

Roll out the pastry and line a 23cm flan dish. Chill until ready for the filling.

In a bowl whisk together the ingredients for the filling and pour into the prepared pastry case.

2, 3, and 4 Oven AGA: Bake on the floor of the roasting oven for approximately 30 minutes, adding the cold plain shelf on the 3rd set of runners or onto the floor of the baking oven after 15 minutes.

Decorate with melted chocolate and orange rind.


By David Pengelly

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