Orange & chocolate drizzle tart - Master recipes

Orange & chocolate drizzle tart - Master recipes

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Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base...

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Ingredients

  • 375g pack sweet shortcrust pastry -
  • 2 tbsp cocoa powder -
  • plain flour , for dusting -
  • 5 medium oranges , zest and juice kept separate -
  • 200ml double cream -
  • 4 eggs , beaten -
  • 85g caster sugar -
  • 85g dark chocolate (70% cocoa solids) -
  • 100ml double cream -
  • 2 tbsp golden syrup -

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