Chocolate and Orange Tart Recipe
Summary
Preparation Time30 MinCooking Time35 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Ingredients
| Basic shortcrust pastry dough - made with 175 g/6 oz flour | ||
| Marmalade | 1 1/2 Tablespoon (Base:) | |
| Soft tub margarine - 50 g/2 oz | ||
| Caster sugar | 50 Gram (Sponge:) | |
| Egg | 1 (Sponge:) | |
| Self-raising flour - 40 g/1 1/2 oz | ||
| Cocoa powder | 1 1/2 Tablespoon, sifted (Sponge:) | |
| Undiluted concentrated orange juice - 2 tablespoons | ||
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.
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.
Chef
