Chocolate, orange and frangipane tart recipe | delicious. magazine

Name: Chocolate, orange and frangipane tart recipe | delicious. magazine
Ingredients: For the pastry; 250g plain flour, plus extra to dust; 125g unsalted butter, chilled and cubed; 1 large free-range egg; 35ml cold water; For the frangipane filling; 125g unsalted butter, softened; 125g icing sugar; 15g plain flour; 125g ground almonds; 2 large free-range eggs; Finely grated zest 1 orange; 2 tsp dark rum; For the chocolate ganache; 100g good-quality dark chocolate (at least 70% cocoa solids), roughly chopped; 100g good-quality milk chocolate, roughly chopped; 200ml double cream; 20g butter; You’ll also need…; 23cm fluted or plain tart tin, greased with butter and sprinkled with plain flour

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For cake-maker and owner of Pudding Fairy Laure Moyle, this chocolate, orange and frangipane tart tart is emblematic of her childhood growing up in France.

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Ingredients

For the pastry
250g plain flour, plus extra to dust
125g unsalted butter, chilled and cubed
1 large free-range egg
35ml cold water
For the frangipane filling
125g unsalted butter, softened
125g icing sugar
15g plain flour
125g ground almonds
2 large free-range eggs
Finely grated zest 1 orange
2 tsp dark rum
For the chocolate ganache
100g good-quality dark chocolate (at least 70% cocoa solids), roughly chopped
100g good-quality milk chocolate, roughly chopped
200ml double cream
20g butter
You’ll also need…
23cm fluted or plain tart tin, greased with butter and sprinkled with plain flour