You are here

Chocolate And Orange Tart

Ingredients
  Basic shortcrust pastry dough 1 (made with 175 g/6 oz flour)
  Marmalade 1 1⁄2 Tablespoon
  Soft margarine 2 Ounce (tub, 50 g)
  Caster sugar 2 Ounce (50 g)
  Egg 1 , beaten
  Self raising flour 1 1⁄2 Ounce (40 g)
  Cocoa powder 1 1⁄2 Tablespoon, sifted
  Concentrated orange juice 2 Tablespoon, undiluted
Directions

Pre-preparations
1) Preheat an electric oven to 190°C/375°F or Gas oven at Mark 5.
2) Roll out the dough on a floured surface and line a 7 inch flan ring placed on a baking sheet, reserve the dough trimmings.

MAKING
3) Spread the marmalade at the bottom of the prepared flan ring.
4) In a bowl, beat all the sponge ingredients together, until thoroughly mixed.
5) Turn the mixture over the marmalade in the prepared pastry shell.
6) Roll out the dough trimmings and cut into 1/4 inch strips to make a lattice on top of the flan.
7) Brush the ends of the strips with water, arrange over the sponge in a lattice pattern.
8) Bake in the preheated oven for 30 to 35 minutes, or until the sponge is firm.
9) Allow to cool on a wire rack and then remove the flan ring.
10) If you wish to freeze the recipe do it at this stage. Freeze, then place in a freezer bag , seal, label and freeze.

SERVING
11) Serve the Chocolate and Orange Tart on a serving platter.
12) If using the frozen dish, unwrap, then thaw at room temperature for 4 hours and serve as indicated in step 11.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes

Rate It

Your rating: None
4.0675
Average: 4.1 (20 votes)