Chocolate, orange and frangipane tart
- March 2019
- Serves 10-12
- Hands-on time 40 min, oven time 45-55 min, plus chilling and setting
For cake-maker and owner of Pudding Fairy Laure Moyle, it was her father’s sweet tooth and love of chocolate that steered her passion for baking. This chocolate, orange and frangipane tart is emblematic of her childhood growing up in France.
- 40.1g (21.2g saturated)
- 38g (20.7g sugars)
This is best served at room temperature. I don’t think it needs anything on the side, but feel free to add your own twist!
Make the pastry case up to 2 days ahead (to the end of step 3), then keep in an airtight container somewhere cool. Make the frangipane filling up to 2 days ahead and keep covered in the fridge. Bring to room temperature, then spoon into the cooled pastry base (step 4) before completing the recipe. The finished tart will keep for 2 days, covered, in the fridge.
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