Dark chocolate and orange tart with Christmas pudding crust
Serves: 8Prepare & Cook:
110g butter, softened, plus extra for greasing
150g SpinneysFood Caster Sugar
150g plain flour
100g Christmas pudding, blitzed to crumbs
375ml double cream
zest of 2 oranges, plus 75ml juice
150g dark chocolate, finely chopped
cocoa powder, for dusting
Grease a 23cm tart tin. Put the butter and 50g sugar in a bowl and beat with an electric hand whisk until pale and fluffy.
Stir the flour, Christmas pudding crumbs and a pinch of salt together to form a dough. Press into the prepared tin, then prick the base all over with a fork. Transfer to the fridge to chill for 30 minutes.
Preheat the oven to 180°C, gas mark 4. Bake the tart case for 25-30 minutes, or until golden and firm. Leave to cool completely in the tin.
Put the cream and 100g sugar in a saucepan set over a medium-high heat. Bring to the boil, stirring often. Remove from the heat and stir in the orange zest, juice and chocolate until smooth.
Strain the filling through a sieve into a jug (discard the zest). Pour over a large spoon into the tart case – this prevents bubbles appearing on the surface.
Chill for 3-4 hours until set. Dust with cocoa powder and slice to serve.