After last week's Great British Bake Off episode I found it hard to choose just one thing to make as pies and tarts are so damn delicious. So as well as the savoury Leek, Cheese & Potato Pie I made at the weekend, I also decided to make a sweet custard tart. My boyfriend also insisted on there being two pies! Orange is his favorite citrus fruit, and I've not made a chocolate shortcrust pastry before, I thought they would go together perfectly. Apologies for the bad photography, it had gone dark by the time the tart was ready and there was no way I could protect it from consumption before I got some natural light!
To make the pastry I rubbed 125g butter into a mixture of 225g plain flour, 25g cocoa powder and 80g golden caster sugar.
I added one egg and formed it into a dough. I wrapped it in cling film and chilled it in the fridge for 30 minutes.
When the hour was up I rolled out the pastry onto some cling film. This makes it really easy to lift the pastry into the tin.
I used a 25cm tin, lined it with the pastry, smoothing it out around the bottom and side. I gently pricked the bottom with a fork.
I lined the pastry with foil and poured in some baking beans. I baked it on 180C/350F/Gas Mark 4 for 12 minutes.
I took it out of the oven, removed the beans and foil, and used a knife to trim the edges. Some of the pastry did break a little more than I would have liked. I returned it to the oven for 10 minutes.
To make the custard filling I started by whisking up 6 eggs. I added in 150g caster sugar, the juice of 3 large oranges and 50ml orange liquor.
Finally I whisked in 200ml double cream and the zest of the 3 oranges.
I put the pastry case in the oven and poured the custard into it. This ensures it doesn't spill!
I baked it on 180C/350F/Gas Mark 4 for 30 minutes. the custard puffs up a lot, but sinks back down as it cools.
Dust with a little icing sugar before serving. The pastry baked really well, I may use this recipe again without the cocoa powder for regular shortcrust pastry. It had a great chocolate flavor which matched really well with the fruity custard filling. You can really taste the orange liquor and it is rather moreish! I was quite happy to have a couple of slices of this, as was everyone else!
print recipe
- 125g Butter
- 225g Plain flour
- 25g Cocoa powder
- 80g Golden caster sugar
- 7 Eggs
- 150g Caster sugar
- 3 Large oranges
- 50ml Orange liquor
- 200ml Double Cream
Add the egg and form into a dough.
Wrap in cling film and chill in the fridge for 30 minutes.
Roll the pastry out to bigger than a 25cm tin onto some cling film.
Use the cling film to lift the pastry into the tin.
Smooth the pastry out in the tin and gently prick the bottom with a fork.
Line the pastry with foil and pour in some baking beans.
Bake on 180C/350F/Gas Mark 4 for 12 minutes.
Remove from the oven and remove the foil and baking beans.
Use a knife to trim the edges of the pastry and neaten it up.
Return to the oven for 10 minutes.
To make the custard filling whisk up the remaining 6 eggs, add the caster sugar, the juice of the oranges and the orange liquor. Mix well.
Then whisk in the double cream and the orange zest.
Put the pastry case on the oven shelf first, then pour the filling in using a jug.
Bake on 180C/350F/Gas Mark 4 for 30 minutes. The custard puffs up a lot, but sinks back down as it cools.DetailsPrep time: 1 hour 30 mins Cook time: 52 mins Total time: 2 hour 22 mins Yield: 1 large tart
Pastry recipe from Sweet Cook. Filling recipe adapted from Drink Society.