QUICK BITES

Vibrantly orangey in flavour, this stunning tart is a great way to use seasonal citrus fruit while still cleverly cutting a few corners on pastry making

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Orange & chocolate drizzle tart

Serves 12 Prep 30 mins plus 5 hrs chilling and cooling Cook 30 mins 59p a portion 368 kcals, 25g fat, 14g sat. fat, 18g sugar 375g pack sweet shortcrust pastry 2 tbsp cocoa powder plain flour, for dusting

FOR THE ORANGE FILLING

5 medium oranges, zest & juice (separate) 200ml double cream 4 eggs, beaten 85g caster sugar

FOR THE CHOCOLATE DRIZZLE

85g dark chocolate (70% cocoa solids) 100ml double cream 2 tbsp golden syrup 1 Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6. 2 Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool. 3 250ml Strain into the a orange heavy-basedjuice, then saucepan. measure Add the cream and bring to the boil. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook for about 5 mins on a medium heat, whisking, until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set. 4 Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.