Orange Chocolate Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection oven for an extra crispy crust.

2. 2

   Make the pastry: In a large bowl, combine the flour, confectioners' sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs. Add the melted butter and mix until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 10 minutes.

3. 3

   Roll out the pastry on a lightly floured surface to a thickness of about 3 mm. Transfer the pastry to a 23cm tart pan with a removable bottom. Trim the edges and press the pastry into the corners of the pan.

4. 4

   Make the filling: In a large bowl, whisk together the granulated sugar, orange juice, and orange zest. Add the eggs one at a time, whisking well after each addition. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Whisk the melted chocolate into the orange mixture until well combined.

5. 5

   Pour the filling into the pastry-lined tart pan and smooth the top. If using orange extract, whisk it in at this stage. Bake the tart for 20-25 minutes, or until the edges are set and the center is still slightly jiggly.

6. 6

   Let the tart cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

7. 7

   Once the tart is cool, melt the confectioners' sugar in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth. Drizzle the confectioners' sugar over the top of the tart and serve.

8. 8

   Optional: Top the tart with fresh orange slices or whipped cream for an extra-special touch.