You can use 70% or 50+% cocoa solids dark baking chocolate for the filling – or a mix of the two.
If you’d like to garnish with candied orange slices, see my Chocolate Torte recipe for instructions.
Serves: 12 – 16
For the pastry:
- 200g gluten-free plain flour, plus additional for rolling
- 1/2 tsp ground cinnamon
- 75g icing sugar
- 25g ground almonds
- 1 large orange:
– 1/2 finely grated zest
– 1/2 largely grated zest (save for the garnish)
– all of juice (save for the filling)
- 90g cold unsalted butter, cubed; plus additional to grease tin
- 1 large egg, beaten (64-70g when weighed in its shell)
For the filling:
- 1 large orange, juice only (see Pastry Ingredients), approx. 100ml
- 300ml soured cream
- 100ml whole milk
- 2 tsp instant coffee granules
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg or mace
- 1/4 tsp ground ginger
- 150g golden granulated or golden caster sugar (white will suffice)
- 300g dark baking chocolate, broken into squares
- 2 large eggs, beaten (120-130g in total when weighed in their shells)
For the garnish:
- 1/2 large orange, largely grated zest only (see Pastry Ingredients)
- 1 or 2 pinches of caster sugar (golden or white)
- Icing sugar – optional
- White chocolate, finely grated or curled – optional
- 1 large mixing bowl
- 3 small bowls (for beaten eggs and used baking beans)
- A round, loose-based pie/tart tin, 25cm diameter and 3cm deep (see Excess Ingredients footnote)
- Baking / parchment paper
- A rolling pin
- Baking beans or beads for blind-baking
- A pastry brush
- A large, heavy-bottomed saucepan
- A manual whisk
- A cooling rack
- An icing sugar duster (optional)
Making the pastry (see the Pastry footnote at the bottom):
- Stir the flour, cinnamon, sugar, almonds, and finely grated orange zest in a large bowl with a fork. Add the cold butter and rub in with your fingers until you have a consistency like breadcrumbs.
- Add no more than 1/4 of the beaten egg, and mix with your fingers just until fully combined. Pull it together into a ball – if it seems too terribly crumbly, add a drop or two more of the egg just until the ball holds together. Flatten it into a thick disc and wrap in clingfilm. Put into the fridge for at least an hour, or overnight (see Overnight Prep footnote).
- Preheat oven to 190 C (170 C fan-assisted). Lightly grease your tin and line generously with paper.
- Lightly flour a work surface and a rolling pin. Roll out the chilled dough approximately the thickness of a pound coin to fit the tin. If you’re using a fluted tin, ensure the pastry is pushed into each nook and cranny through the lining paper. Lightly prick all over with a fork.
- Cover the pastry with more baking paper, and pour in baking beads/beans. Blind-bake for 12 minutes, then remove from the oven. Tip out the beads/beans into a bowl to cool, and discard the covering paper. Return the tin to the oven and bake for 8-10 minutes, just until the pastry’s browned.
- Remove the tin from the oven, and brush the pastry all over with the remainder of the beaten egg to seal it for the filling.
Making the filling:
- Turn the oven down to 150 C (130 C fan-assisted).
- Heat the orange juice, soured cream, milk, coffee, spices, and sugar in a pot on the hob until it’s reaching the boil (ensure the coffee granules are dissolved), whisking regularly.
- Remove from the heat, add the chocolate pieces, and whisk until the chocolate is fully melted. Add the 2 beaten eggs a bit at a time, whisking vigourously all the while to avoid scrambling.
- Pour the filling into the pastry case. If you have bubbles, drop the tin – carefully! – from an inch height on the countertop once or twice.
- Bake 25-30 minutes, turning halfway through for even baking, until set – i.e., the centre has only the faintest wobble when you wiggle the tin. Remove the tin from the oven and place on a cooling rack; leave to cool for about 1 hour. (You can quick-chill in the fridge for 20-30 minutes.)
Making the garnish, and serving:
- When the tart has baked, turn the oven off. Spread the largely grated orange zest on an oven-safe plate, breaking up any clumps, and leave in the oven – door ajar – to dry out as the oven cools. Once dried, sprinkle over a pinch or two of caster sugar and mix with your fingers until all strands are coated.
- Turn out the fully cooled tart onto a serving plate, then sprinkle over the dried orange zest. You can dust with icing sugar, and/or grated/curled white chocolate if you like.
- It’s best to use a hot knife to slice this – run the knife under very hot water, then dry with a towel.
You don’t want the dough to be too damp, even though wetter pastry is easier to handle – it can be really tough in the baked tart, and it can also shrink out of shape when baked. Err on the side of just a teeny bit too crumbly – you’ll work it together when you roll it out, and you can always patch up in the tin.
It takes MUCH less egg than you think it will – so start with only 1/4 of a large beaten egg.
To save time on the day of baking, you can:
1) Make the pastry (Steps 1 & 2) the night before and leave in the fridge to chill.
2) Leave the largely grated orange zest on a plate overnight on the counter – you won’t need to dry it out in the oven if doing so.
3) Put the remaining beaten egg from the pastry in a sealed container in the fridge.
There is enough leftover pastry and filling to make another, very shallow (1.5 cm deep) 20cm diameter wide tart.
(Or you could use a 5cm deep, 25cm diameter tin and make 1 deeper tart using all the ingredients.)