Tarts

Warm chocolate and orange tart
1. 

500g ready-made shortcrust pastry
1 orange, zested
4 tbsp icing sugar
plain flour for dusting
284g orange spread/jam (if marmalade use a sweeter one, not Seville)
250g dark chocolate, broken into pieces
2 large eggs, plus 1 egg white
140g golden caster sugar
85g butter, melted
85g plain flour

TO SERVE
300ml double cream
1 orange, juiced and zested
2 tbsp icing sugar
cocoa to dust

Dice the ready-made pastry into 2cm pieces and put in a food processor with the orange zest and icing sugar. Pulse until combined back into a ball of dough (you can skip this stage and use plain pastry, but it's a clever way to pimp up shop bought). Roll out on a lightly floured surface until big enough to line a 23cm tart tin. Chill for 20 minutes while you heat the oven to 180C.

Line the pastry case with baking paper, fill with baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for a further 10-15 minutes more until biscuity. Leave to cool while you make the filling. Turn the oven down to 140C

For the filling, melt the chocolate in a bowl over a pan of simmering water. Beat the whole eggs, egg white and caster sugar in another bowl until thick and pale then gently fold in the chocolate, melted butter and flour.

Spread the orange spread or jam over the base of the pastry, and spoon the chocolate mixture all over the top. Bake for 30 minutes. Let the tart cool for 10 mins while you whip the double cream, orange zest and a splash of juice and icing sugar for serving. Dust the tart with a little cocoa and serve in thinish slices with a spoonful of the orange cream.

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