Chocolate and orange custard tart with caramel
- February 2015
- Serves 6-8
- Hands-on time 55 min, oven time 50 min, plus chilling and 1 hour cooling
The citrus flavours of this sweet tart recipe’s filling pair beautifully with the crisp chocolate pastry.
- 63.6g (36.8g saturated)
- 44.9g (29.3g sugars)
Chocolate pastry can be tricky to handle. If it falls apart when you’re lining the tin, gather it up, knead it a little, then roll again.
Bag, label and freeze the leftover egg whites to use in meringues. They will freeze for up to 3 months.
Make the pastry case and keep in its tin, wrapped in cling film in a cool place, for up to 2 days; or freeze for up to 1 month. Defrost before using.
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