Description
This indulgent Chocolate Orange Brownie Tart combines the rich, fudgy texture of a classic brownie with zesty, fresh orange flavor all nestled in a crisp shortcrust pastry shell. Perfectly balanced sweetness and citrus notes make it an irresistible dessert, ideal for sharing or special occasions.
Ingredients
Scale
Pastry
- 320g pack Jus-Rol™ Shortcrust Pastry Sheet
Brownie Filling
- 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)
To Serve
- Crème fraîche
Instructions
- Prepare the Pastry Base: Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and line a 20cm tart tin by pressing the pastry into the sides. Leave a little overhang around the edges. Line the pastry with scrunched baking parchment and fill with raw rice or baking beans for blind baking. Bake for 15 minutes, then remove the paper and weights, and bake for an additional 5-10 minutes until the pastry base is dry and set.
- Melt Chocolate and Butter: Place the butter and chopped dark chocolate into a heatproof bowl resting over a pan of just-simmering water (double boiler). Stir frequently until fully melted and smooth. Remove from the heat and allow to cool slightly. Add a pinch of salt if using unsalted butter to enhance flavor.
- Make the Brownie Batter: In a separate bowl, whisk the eggs with the golden caster sugar and light brown sugar until just combined. Stir in the melted chocolate and butter mixture. Sift the plain flour over the mixture and fold in gently until just incorporated. Finally, stir in the orange juice and zest to infuse citrus flavor.
- Assemble and Bake the Tart: Neaten the edges of the pre-baked tart shell by trimming the overhanging pastry with a serrated knife. Pour the brownie batter into the tart shell and smooth the surface using the back of a spoon or a spatula. Bake in the oven for 30-35 minutes until a crust forms on top and the filling is set but remains slightly wobbly in the center.
- Cool and Serve: Allow the tart to cool for 15 minutes before removing it from the tin if serving warm, or cool completely to serve at room temperature. Serve with a dollop of crème fraîche and garnish with additional orange zest for a fresh, tangy finish. The tart keeps well for up to 3 days stored in an airtight container.
Notes
- Blind baking with baking parchment and rice or baking beans prevents the pastry from puffing up and ensures a crisp base.
- Slight wobble in the brownie filling after baking indicates gooey texture inside; it will firm up further on cooling.
- Use good-quality dark chocolate for the best rich flavor in the brownie.
- The orange zest and juice add a bright citrus note balancing the sweetness of the chocolate.
- Store the tart in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Chocolate orange tart, brownie tart, dessert recipe, citrus chocolate dessert, shortcrust pastry tart
