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Chocolate Orange Custard Tart

Chocolate Orange Custard Tart

Chocolate pastry, chocolate orange custard filling, whipped cream and chocolate orange pieces

Course Dessert
Cuisine British
Keyword Dessert
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 8
Author thebakingexplorer

Ingredients

For the pastry

  • 100 g Butter
  • 210 g Plain flour
  • 20 g Cocoa powder
  • 1 tbsp Caster sugar
  • 45 ml Milk or water

For the filling

  • 5 Eggs large
  • 125 g Caster sugar
  • 3 tsp Orange extract
  • 120 g Dark chocolate broken into pieces
  • 215 ml Double Cream

For decoration

  • 200 ml Double Cream
  • 1/2 tbsp Icing sugar
  • 1/2 tsp Vanilla extract
  • 13 Segments of Terry's Chocolate Orange

Instructions

  1. To make the pastry, put the plain flour, cocoa powder and caster sugar in a bowl and stir together

  2. Add the butter in chunks and use your fingers to rub the butter and flour mixture together until it resembles bread crumbs

  3. Add the milk little by little (you may not need it all, or you may need a little bit more) and form into a dough

  4. Wrap in cling film and chill in the fridge for 30 minutes

  5. Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 5

  6. Using a light dusting of flour on your surface and rolling pin, roll the pastry out to fit a 9" tart tin

  7. Smooth the pastry out in the tin and prick the bottom with a fork

  8. Scrunch up some baking paper and cover the pastry, then add baking beans. Bake it for 15 minutes

  9. Remove the pastry from the oven and remove the baking paper and baking beans. Put it back in the oven and bake it for 10 minutes

  10. Once it comes out of the oven, reduce the temperature to 160C Fan/180C/350F/Gas Mark 4

  11. To make the custard filling warm the double cream in a pan on a low-medium heat

  12. Once it starts steaming, take it off the heat and add the chocolate. Leave it for a few minutes, then stir until smooth and all of the chocolate is melted. Leave to cool for 5 minutes

  13. Whisk the eggs and sugar together, add the orange extract and whisk in

  14. Slowly pour the chocolate and cream mixture into the egg and sugar mixture whisking as you pour. Once mixed, transfer to a jug

  15. Put the pastry case on the oven shelf first, then pour the filling in using the jug

  16. Bake for 30 minutes, then leave to cool completely before decorating

  17. To decorate, whip the cream with the vanilla and icing sugar using an electric whisk

  18. Pipe onto the tart, or spread on with a spoon

  19. Decorate with some Terry's Chocolate Orange slices if you like

  20. Serve immediately, store leftovers in the fridge and eat within 2 days