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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Chocolate and orange is one of my favourite combinations. The chocolatey biscuit base of this tart is really easy and makes a great change from pastry. When I bake this I use Rita's Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd and with having zest in the curd recipe, I leave that out of the tart recipe. When mixing the ingredients, don't beat with an electric mixer, or too much air will be incorporated and the mixture will over-rise in the oven. Read more: /recipe/lemon-curd-stove-top-or-microwave-method-lime-or-orange-curd-61278#ixzz1FMca44vY Ingredients:
75 g butter |
100 g dark chocolate |
225 g digestive biscuits, whizzed into crumbs (or any other plain biscuits) |
150 ml cream |
3 eggs, lightly mixed |
15 ml orange zest |
325 g orange curd |
25 g dark chocolate, melted, to decorate |
Directions:
1. Heat the oven to 180 degrees Celsius.
2. In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
3. Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
4. Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
5. Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.
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