Chocolate Tart

The Chocolate Tart Recipe is perfect for chocoholics! This chocolate tart has a tangy orange pastry crust. It can be served warm or cold with a dollop of ice cream or whipped cream. Variation Any flavor of jam works well in this recipe and can be substituted for the orange marmalade in Step 3. Serve: 8

Chocolate Tart
12 oz (350 g) ready-made shortcrust pastry
4 tbsp orange marmalade
7 oz (200 g) milk chocolate (broken into pieces)
2 large eggs (beaten)
¼ cup (50 g) sugar
½ cup (150 ml) heavy cream
Cocoa powder (for dusting)

Preheat the oven to 375˚F (190˚C). Using a rolling pin, roll out the pastry on a lightly floured surface and use it to line the pie pan. Chill for 15 minutes.

Prick the pastry with a fork, line with parchment paper, and fill with dried beans or scrunched-up aluminum foil. Place on the baking sheet and bake on the top rack of the oven for 15 minutes.

Remove the paper and beans from the pasty crust and return it to the oven for a further 5 minutes, until golden. While the crust is still warm, spread it with the marmalade.

Reduce the oven temperature to 325˚F (160˚C). Melt the chocolate in a heat-proof bowl over a saucepan of simmering water; stir continuously. Allow to cool slightly.

In a large mixing bowl, place the eggs and sugar and beat with an electric mixer or a whisk until pale and fluffy. Stir in the chocolate until thoroughly combined.

Stir in the cream with a wooden spoon. Pour the mixture into the crust. Bake for about 25–30 minutes on the top rack of the oven until the tart has just started to set.

Remove the tart from the oven. It will continue to set as it cools. Dust with cocoa powder. Serve in slices with a scoop of vanilla ice cream, whipped cream, or crème frâiche.

Chef’s Tip:
Placing the pan on a baking sheet will help to make the pastry crust crisp.
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