Ingredients

The following ingredients have 9 Servings
  • 1 packet (about 300g) dark chocolate shortcrust pastry
  • 120g castor sugar 
  • 1 orange, zest finely grated
  • 3 x 55g eggs 
  • 2 tsp salt flakes
  • 115g unsalted butter 
  • 60ml Cointreau 
  • 170g dark chocolate (70 per cent cocoa content), chopped
  • <b>&nbsp;</b>

Instruction

  • <p>1. Preheat the oven to 170C fan-forced or 190C conventional. Grease a 23-centimetre loose-bottomed tart tin.</p> <p>2. Line the prepared tin with the pastry, leaving a little overhanging the rim, and refrigerate for 20&nbsp;minutes – this will stop it shrinking when blind baking.</p> <p>3. Line the chilled pastry shell with baking paper, fill with baking weights or rice and bake for 15&nbsp;minutes (or according to the instructions on the packet – the oven temperature may vary too).&nbsp;Remove the paper and weights and bake for a further six minutes. Remove from the oven and set&nbsp;aside to cool.&nbsp;</p> <p>4. Turn the oven down to 160C fan-forced or 180C conventional.</p> <p>5. Add the sugar and zest to a small bowl and rub together with your fingertips.</p> <p>6. Add the eggs, salt and half the sugar-and-zest mix to the bowl of a stand mixer and whisk until it forms a&nbsp;ribbon consistency when you lift the beater.</p> <p>7. Add the butter, Cointreau and remaining sugar to a medium saucepan over medium heat. Once the&nbsp;butter has melted and the sugar has dissolved, remove from the heat and whisk in the chocolate until&nbsp;melted and combined. Fold through one-third of the egg mixture until combined, and then fold this&nbsp;into the remaining egg mixture until combined.</p> <p>8. Pour the mixture into the prepared tin and bake for about 15 minutes until the filling puffs slightly&nbsp;at the edges. Set aside at room temperature to cool completely before serving.</p> <p><b>Tips</b></p> <p>1. You could also use regular shortcrust pastry for this recipe.&nbsp;</p> <p>2. Smashed Easter eggs and small edible flowers or petals would make great garnishes.</p> <p>3. If you need the tart to set more quickly, you can place it in the fridge for 40 minutes to cool.&nbsp;</p> <p><b>To serve: </b>Serve the tart as is, or garnish with chopped chocolate tossed with cocoa powder, chocolate-dipped dried orange segments or chocolate coated figs – I've used all of these here! Or top with whatever else takes your fancy.</p>