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A deliciously inviting recipe that will impress your friends. By Mary Berry, this tart recipe combines indulgent flavours of chocolate and orange in a shortcrust base.

From the book


For the pastry:
100g plain flour, plus extra for dusting
50g icing sugar
50g unsalted butter, diced
1 large egg yolk
1 tbsp cold water
For the chocolate filling:
75g unsalted butter
115g dark chocolate (no more than 60% cocoa solids), finely chopped 115g golden caster sugar 55g plain flour
115g golden caster sugar
55g plain flour
4 medium eggs
For the orange filling:
25g unsalted butter
50g white chocolate, finely chopped
Finely grated zest of 1 orange
35g golden caster sugar
25g plain flour
2 medium egg yolks

Essential kit

You will need 1 x 23cm round, fluted tart tin, greased with butter, a baking sheet and a food processor.

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To make the pastry, measure the flour and icing sugar into a food processor and pulse to blend, then add the butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and water and run the machine just until the mixture comes together to form a soft dough. Form into a ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes.

Preheat your oven to 200°C/400°F/gas 6. Roll out the pastry on a lightly floured worktop as thinly as you can to a round about 5cm larger than your flan tin. Line the tin with the pastry (see the Baker’s Guide page 9 for how to do this). Don’t worry if the pastry breaks a little: it is easy to patch up. Chill for 15 minutes.

Prick the base of the pastry case with a fork, then line with baking paper and fill with baking beans. Bake blind for 10 minutes until just lightly golden. Remove the paper and beans and bake for a further 5-7 minutes until the pastry case is pale golden and the base is cooked (see the Baker’s Guide page 10 for more information). Set the pastry case aside. Leave the oven on.

To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of steaming-hot water, then stir until smooth. Remove the bowl from the pan and stir in the sugar and flour. Beat in the eggs, one at a time. Set aside.

To make the orange filling, melt the butter and chocolate as above. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time. Pour the mixture into a jug.

Place the pastry case in the tin onto the baking sheet. Pour the chocolate filling into the pastry case, then drizzle or pipe the orange filling over the chocolate filling to create swirls. Draw a cocktail stick or skewer through the 2 fillings to create a marbled effect.

Bake in the heated oven for 10-12 minutes until the filling is just set around the edges – it should still be slightly wobbly in the centre. Remove from the oven and allow to cool slightly, until warm and not piping hot, before serving.

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From the book: The Great British Bake Off: Big Book of Baking

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