Chocolate Orange Custard Tart


For the pastry

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

For the filling

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


  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