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Chocolate, orange and crème fraiche tart recipe

Chocolate, orange and crème fraiche tart recipe

5 ratings

Chocolate orange is a popular flavour combination and this decadent tart recipe makes the most of the perfect pairing. Use ready-made shortcrust to cut down on time and fill with a rich, orange-spiked chocolate filling then serve with gently sweetened crème fraîche laced with orange liqueur and whipped until light and airy. See method

  • Serves 8
  • 15mins to prepare and 50mins to cook
  • 443 calories / serving

Ingredients

  • ready-rolled reduced fat sweet shortcrust pastry
  • 2 eggs
  • 6tbsp crème fraiche
  • 50g butter
  • 50g (2oz) caster sugar
  • 200g (7oz) dark chocolate
  • Orange curls to garnish
  • 2tbsp orange liqueur

Each serving contains

  • Energy

    1845kj
    443kcal     22%

  • Fat

    29g 42%

  • Saturates

    16g 79%

  • Sugars

    16g 18%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 36.5g Protein 6.5g Fibre 3.5g

Method

Chocolate orange is a popular flavour combination and this decadent tart recipe makes the most of the perfect pairing. Use ready-made shortcrust to cut down on time and fill with a rich, orange-spiked chocolate filling then serve with gently sweetened crème fraîche laced with orange liqueur and whipped until light and airy.

  1. Grease a 23cm (9in) pie dish, or fluted tart tin, and line it with pastry. Line with a piece of nonstick baking paper inside, fill with baking beans and bake blind for 10 minutes while you make the filling.

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  2. Melt the chocolate and the butter in a bowl over simmering water, stirring occasionally. As soon as it starts to melt, remove it from the heat and stir. As soon as there are no lumps left fold in half of the crème fraîche. In a separate bowl whisk the egg yolk, the whole eggs and the sugar until they form a thick, white, frothy cream. Pour the chocolate mixture in, folding it through very thoroughly but without knocking too much air out.
  3. Pour into pastry case and cook for 30-40 minutes at Gas Mark 3, 160°C, fan 140°C until the middle has set.
  4. Lightly whip the remaining crème fraîche with the orange liqueur, and serve with the tart, along with some orange curls.

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