Orange Chocolate Cream Tart

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

   Tip: Ensure the oven rack is positioned in the center.

2. 2

   Roll out the pastry dough to a thickness of 3mm. Transfer to a 20cm tart pan with a removable bottom.

   Tip: Gently press the dough into the corners.

3. 3

   Prick the bottom of the pastry with a fork and line with parchment paper. Fill with baking beans.

   Tip: This prevents the pastry from bubbling during baking.

4. 4

   Bake for 15 minutes, then remove the parchment paper and baking beans. Return to the oven for an additional 10-12 minutes, or until lightly golden.

   Tip: Check the pastry periodically to avoid overbaking.

5. 5

   Allow the pastry to cool completely.

   Tip: This ensures the filling sets properly.

6. 6

   In a medium saucepan, combine the granulated sugar, orange juice, and orange zest. Bring to a boil over medium heat, stirring occasionally.

   Tip: Reduce the heat to low and simmer for 5 minutes.

7. 7

   Remove from heat and stir in the dark chocolate chips until melted. Add the heavy cream and stir until smooth.

   Tip: Let the mixture cool slightly before proceeding.

8. 8

   In a separate bowl, whisk together the eggs and orange extract.

   Tip: Add the egg mixture to the chocolate mixture and stir until combined.

9. 9

   Pour the filling into the cooled pastry shell.

   Tip: Smooth the filling with a spatula or knife.

10. 10

    Refrigerate for at least 2 hours or until set.

    Tip: Serve chilled, garnished with orange zest if desired.

11. 11

    Slice and serve.

    Tip: Enjoy your creamy orange chocolate cream tart!