Chocolate and orange tart

This tart combines the zing of fresh oranges with the rich creaminess of dark chocolate.

4 - 6

Servings

Preheat oven to 190ºC and lightly grease a 22cm tart tin.
Lightly roll out pastry and press into tin. Trim off excess and bake tart shell blind for 20–25 min, then remove beans and baking paper and bake a further 10–15 min until golden. Allow to cool. Reduce heat to 170ºC.
Melt chocolate, butter and sugar in a saucepan over a low heat until sugar is dissolved.
Cool mixture for 10 min, then beat in eggs, zest, juice and flour until well combined.
Pour filling into pastry shell; bake 30–40 min or until the filling is just set to the touch.
Allow to cool before removing from the tin. It will rise a bit, but will collapse a little on standing.
To serve, top with sliced orange and a drizzle of golden syrup. Garnish with sprigs of mint.

CAPACITY		WEIGHT
1 milliliter	1/5 teaspoon	1 gram	0.035 ounce
5 ml	1 teaspoon	100 grams	3.5 ounces
15 ml	1 tablespoon	500 grams	1.10 pounds
100 ml	3.4 fluid oz	1 kilogram	2.205 pounds = 35 ounces
240 ml	1 cup
1 liter	34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon