CHOCOLATE CUSTARD TART WITH CARAMELISED ORANGES

Serves 8-10

For the chocolate pastry

● 150g (5½oz) plain flour

● ¼tsp salt

● 75g (2¾oz) cocoa powder

● 100g (3½oz) icing sugar, plus extra for dusting

● 150g (5½oz) unsalted butter, chilled and diced

● 2 medium egg yolks

For the custard filling

● 500ml (18fl oz) double cream

● 75g (2¾oz) caster sugar

● 8 medium eggs, yolks only For the caramelised oranges

● 4 oranges or blood oranges

● 100g (3½oz) caster sugar

To make the pastry case, whizz the flour, salt, cocoa and icing sugar in a food processor. Add the butter and blitz to a crumb texture. Add the yolks and 1tbsp water and blitz until the mixture comes together to form a soft dough, adding a splash more water if needed. Dust your work surface with a little icing sugar, turn out the pastry onto it and gather into a ball. Roll out to roughly 3mm thick and then drape over the rolling pin and transfer to a 23cm loose-bottomed, fluted flan tin, trimming any excess.

Chill for 30 minutes, then preheat the oven to 190°C/fan 170°C/gas 5. Cut a circle of baking parchment large enough to line the pastry in the base of the tin. Fill with baking beans or uncooked rice and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more.

Zest one of the oranges, then cut the peel and pith off the other oranges. Using a sharp knife, cut between the membranes to remove the orange segments. Set aside with any juices. For the filling, warm the cream in a pan. Whisk the sugar and yolks (keep the whites to make a meringue) in a bowl then pour over the warm cream, whisking well to get a smooth custard. Stir in the zest. Place the tart on the oven shelf and carefully pour in the custard. Reduce the oven to 150°C/fan 130°C/ gas 2. Cook for 30 minutes or until just set, with a slight wobble in the centre.

For the caramelised oranges, place the sugar in a pan and heat gently until melted. Increase the heat until the sugar caramelises to a pale brown colour. Add the orange segments and any juices. Shake the pan to combine and serve with the tart.