Dark chocolate and orange tart with Christmas pudding crust

Serves: 8 Prepare & 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill for 3-4 hours until set. Dust with cocoa powder and slice to serve.

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