Introduction

This chocolate orange brownie tart is a rich and zesty dessert perfect for any occasion. Combining the deep flavors of dark chocolate with fresh orange zest, it offers a delightful balance of sweet and tangy in every bite.

A round tart with a light golden crust forms the base layer, holding a smooth, rich dark chocolate filling as the top layer. The surface of the chocolate filling is decorated with thin spirals of bright orange zest scattered evenly across it. Two slices have been cut from the tart and slightly pulled out, showing the even thickness of the chocolate layer and the crumbly texture of the crust underneath. The tart sits on a white plate with a black rim, placed on a white marbled texture. Next to the tart is a knife with some crumbs on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

320g pack Jus-Rol™ Shortcrust Pastry Sheet
120g dark chocolate, chopped
120g butter, cubed
2 eggs
80g golden caster sugar
80g light brown soft sugar
80g plain flour
1 orange, zested and juiced plus more zest to serve
Crème fraîche to serve

Instructions

Step 1: Heat the oven to 180C/fan 160C/gas 4. Unravel the Jus-Rol™ Shortcrust Pastry Sheet and use it to line a 20cm tart tin. Press it into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, then fill with raw rice or baking beans. Bake for 15 minutes, remove the paper and weights, then bake for another 5-10 minutes until the pastry is dry.
Step 2: While the pastry is cooking, melt the butter and dark chocolate together in a heatproof bowl set over a pan of just-simmering water, stirring often. Once melted, remove from the heat and allow to cool slightly. Add a pinch of salt if your butter is unsalted.
Step 3: In a bowl, whisk the eggs together with the golden caster sugar and light brown soft sugar until combined. Stir in the melted chocolate and butter mixture.
Step 4: Sieve the plain flour over the mixture and gently fold it in until just combined. Stir in the orange juice and zest.
Step 5: Trim the edges of the baked pastry with a serrated knife to neaten. Spoon the brownie mixture into the pastry shell and smooth the surface with the back of a spoon or spatula.
Step 6: Bake the tart for a further 30-35 minutes, until the top forms a crust and the filling is no longer wet but still slightly wobbly.
Step 7: Allow the tart to cool for 15 minutes before removing it from the tin if serving warm, or serve at room temperature. Top with a dollop of crème fraîche and sprinkle with extra orange zest.

Tips & Variations

Use a serrated knife to neatly trim the pastry edges once baked to give a clean finish.
For extra zing, add a teaspoon of finely grated orange zest to the brownie mixture.
Substitute the dark chocolate with milk chocolate for a sweeter, less intense flavor.
Serve with whipped cream or vanilla ice cream instead of crème fraîche for a different twist.

Storage

Store the tart in an airtight container at room temperature for up to 3 days. To reheat, warm gently in a low oven for 5-10 minutes. It’s delicious served warm or at room temperature.

How to Serve

A round tart with a golden-brown crust holding a rich, dark brown chocolate filling appears on a white plate. The smooth chocolate surface is decorated with thin, curly orange zest strips scattered evenly on top. A single triangular slice has been cut out, revealing the dense chocolate inside, maintaining the same dark color as the top layer. The crust is thick and crimped along the edges, contrasting with the softer chocolate layer. A knife with chocolate remnants rests beside the tart on the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pastry instead of store-bought?

Yes, homemade shortcrust pastry works well if you prefer making it yourself. Just roll it out to fit a 20cm tart tin and follow the same blind-baking steps.

Can I make this tart ahead of time?

Absolutely. You can prepare and bake the tart a day in advance. Store it covered at room temperature and add the crème fraîche and extra orange zest just before serving.