Chocolate Orange Custard Tart - The Baking Explorer

Chocolate Orange Custard Tart

After last week’s Great British Bake Off episode I found it hard to choose just one thing to make as pies and tarts are so damn delicious. So as well as the savoury Leek, Cheese & Potato Pie I made at the weekend, I also decided to make a sweet custard tart. Orange is my partner’s favourite citrus fruit, and I’ve not made a chocolate shortcrust pastry before, so I thought they would go together perfectly in this Chocolate Orange Custard Tart. Apologies for the bad photography, it had gone dark by the time the tart was ready and there was no way I could protect it from consumption before I got some natural light!

Jump straight to the recipe!

To make the pastry I rubbed butter into a mixture of plain flour, cocoa powder and golden caster sugar.

I added one egg and formed it into a dough. I wrapped it in cling film and chilled it in the fridge for 30 minutes.

When the hour was up I rolled out the pastry onto some cling film. This makes it really easy to lift the pastry into the tin.

 

I used a 25cm tin, lined it with the pastry, smoothing it out around the bottom and side. I gently pricked the bottom with a fork.

I lined the pastry with foil and poured in some baking beans. I baked it for 12 minutes.

I took it out of the oven, removed the beans and foil, and used a knife to trim the edges. Some of the pastry did break a little more than I would have liked. I returned it to the oven for 10 minutes.

To make the custard filling I started by whisking up eggs. I added in caster sugar, the juice of 3 large oranges and orange liquor.

Finally I whisked in double cream and the zest of the 3 oranges.

I put the pastry case in the oven and poured the custard into it. This ensures it doesn’t spill!

I baked it on 180C/350F/Gas Mark 4 for 30 minutes. The custard puffs up a lot, but sinks back down as it cools.

I dusted the Chocolate Orange Custard Tart with a little icing sugar before serving. The pastry baked really well, I may use this recipe again without the cocoa powder for regular shortcrust pastry. The Chocolate Orange Custard Tart had a great chocolate flavour which matched really well with the fruity custard filling. You can really taste the orange liquor and it is rather moreish! I was quite happy to have a couple of slices of this, as was everyone else!

Pastry recipe from Sweet Cook. Filling recipe adapted from Drink Society.


Chocolate Orange Custard Tart

Ingredients

For the pastry

  • 125 g Butter
  • 225 g Plain flour
  • 25 g Cocoa powder
  • 80 g Golden caster sugar

For the filling

  • 7 Eggs
  • 150 g Caster sugar
  • 3 Large oranges
  • 50 ml Orange liquor
  • 200 ml Double Cream

Instructions

  1. To make the pastry rub the butter into the plain flour, cocoa powder and golden caster sugar until it resembles bread crumbs.
  2. Add the egg and form into a dough.
  3. Wrap in cling film and chill in the fridge for 30 minutes.
  4. Roll the pastry out to bigger than a 25cm tin onto some cling film.
  5. Use the cling film to lift the pastry into the tin.
  6. Smooth the pastry out in the tin and gently prick the bottom with a fork.
  7. Line the pastry with foil and pour in some baking beans.
  8. Bake on 160C Fan/180C/350F/Gas Mark 4 for 12 minutes.

  9. Remove from the oven and remove the foil and baking beans.
  10. Use a knife to trim the edges of the pastry and neaten it up.
  11. Return to the oven for 10 minutes.
  12. To make the custard filling whisk up the remaining 6 eggs, add the caster sugar, the juice of the oranges and the orange liquor. Mix well.
  13. Then whisk in the double cream and the orange zest.
  14. Put the pastry case on the oven shelf first, then pour the filling in using a jug.
  15. Bake on 160C Fan/180C/350F/Gas Mark 4 for 30 minutes

You can find more of my Tart recipes by clicking here!

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