Orange & chocolate drizzle tart

Use blood oranges or normal oranges to make this zesty, elegant dessert.

▪ Serves 12 ▪ Prep 30 mins plus 5 hrs chilling and cooling ▪ Cook 30 mins

375g pack sweet shortcrust pastry 2 tbsp cocoa powder plain flour, for dusting

FOR THE ORANGE FILLING

5 blood oranges, zested and juiced 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. Line a 23cm fluted tart tin with the pastry and prick the base several times with a fork. Chill or freeze until very firm.

2 Heat the oven to 200C/180C fan/gas 6.

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. Leave to cool.

3 Strain 250ml of the orange juice into a heavy-based saucepan. 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 into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, to set.

4 Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the drizzle warm for spooning with the chilled tart.

PER SERVING 368 kcals, fat 25g, saturates 14g, carbs 31g, sugars 18g, fibre 2g, protein 5g, salt 0.3g