Choc tart’s a winner

Orange and chocolate tart

For this tart, use the best quality chocolate you can find. The filling is unsweetened, but adding sea salt helps enhance the chocolate’s inherent sweetness. Serves 12 For the crust: ■ 110g unsalted butter, melted and cooled ■ 1⁄4 teaspoon vanilla extract ■ Finely grated zest of 1⁄2 an orange ■ A pinch of sea salt ■ 140g spelt or white all-purpose flour ■ 30g icing sugar For the filling: ■ 200ml cream ■ 200g dark chocolate chips (70 per cent cocoa solids) ■ 1 teaspoon vanilla extract ■ Finely grated zest of 1⁄2 an orange ■ A generous pinch of sea salt For the decorations: ■ 1⁄2 cup roughly chopped, roasted hazelnuts ■ Strips of orange zest made from 1⁄2 an orange ■ Pinch of sea salt Preheat the oven to 180 degrees Celsius fan bake. Thoroughly grease a 20cm pie or tart tin (ideally with a removable base), and line the base of it with baking paper. First, make the crust. In the bowl of an electric mixer, combine all the pastry ingredients. It should just come together as a crumbly dough. Take care not to over mix. Press the crust into the greased pie tin. You want a thin layer along the bottom and up the sides. Bake for approximately 12 minutes, or until golden and firm. Allow to cool for 10 minutes, before removing from the tin and transferring to a rack to cool. Let the crust cool completely. Meanwhile, make the ganache filling. In a saucepan, heat the cream until small bubbles start to appear. Take it off the heat and pour in the chocolate. Let stand for 1 minute, then stir until smooth and glossy. Stir in vanilla extract, orange zest and salt. To assemble the tart, pour the warm chocolate mixture into the cooled tart shell. Chill for at least 1 hour, or until set and top with roughly chopped roasted hazelnuts, orange zest strips and extra sea salt. Serve chilled. Refrigerate in an airtight container for up to one week.