30 minutes 1 hour + 30 minutes to rest.
200 g/7 oz plain flour, plus extra for dusting 100 g/1 oz butter, diced, plus extra for greasing 50 g/1 oz icing sugar, sifted finely grated rind of 1 orange 1 egg yolk, beaten 3 tbsp milk.
FILLING & ORANGE CREAM
200 g/7 oz plain chocolate, broken into small pieces.
2 eggs, separated 100 ml/3 oz milk 100 g/2 oz caster sugar 8 amaretti biscuits, crushed 1 tbsp orange liqueur 1 tbsp finely grated orange rind 125 ml/4 1 oz double cream orange zest, to decorate.
To make the pastry, sift the flour into a bowl.
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Rub in the butter. Mix in the icing sugar, orange rind, egg yolk and milk. Knead briefly on a lightly floured work surface, then leave to rest for 30 minutes. Preheat the oven to 180‚°C/350‚°F/
Gas Mark 4. Grease a 23-cm/9-inch flan tin with butter. Roll out two-thirds of the pastry to a thickness of 5 mm/'A inch, and use it to line the tin.
To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water. Beat in the egg yolks, then the milk. Remove from the heat. In a separate bowl, whisk the egg whites until stiff, then stir in the sugar. Fold the egg whites into the chocolate, then stir in the biscuits. Spoon into the pastry shell. Roll out the remaining pastry, cut into strips and form a lattice over the tart.
Bake for 1 hour. To make the orange cream, beat together the orange liqueur, orange rind and cream. Remove the tart from the oven, decorate with orange zest and serve with the orange cream.