Description
This rich and indulgent Chocolate Orange Brownie Tart combines a buttery shortcrust pastry base with a fudgy chocolate brownie filling infused with fresh orange zest and juice. Baked to perfection with a crisp top and slightly gooey center, it is served best with a dollop of crème fraîche and extra orange zest for a refreshing citrus twist.
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: 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 the pastry into the sides of the tin and loosely trim the edges, leaving a slight overhang. Line the pastry with scrunched-up baking parchment and fill with raw rice or baking beans to blind bake.
- Blind Bake the Pastry: Bake the lined tart shell for 15 minutes. Remove the baking parchment and weights, then bake for an additional 5-10 minutes until the pastry is dry and cooked through.
- Melt Chocolate and Butter: Place the butter and chopped dark chocolate in a heatproof bowl over a pan of just-simmering water. Stir frequently until fully melted and combined. Remove from heat and allow to cool slightly. Add a pinch of salt if using unsalted butter.
- Mix Brownie Batter: In a separate bowl, whisk together the eggs, golden caster sugar, and light brown soft sugar until just combined. Stir in the melted chocolate and butter mixture. Sift the plain flour over the batter and gently fold in until just combined. Finally, add the orange juice and zest, folding gently to incorporate.
- Fill the Tart Shell: Trim the pastry edges neatly with a serrated knife. Spoon the brownie mixture into the pastry shell and smooth the top evenly using the back of a spoon or spatula.
- Bake the Tart: Bake in the oven for 30-35 minutes until the top forms a crust and the filling is set but still slightly wobbly in the center.
- Cool and Serve: Let the tart cool for 15 minutes before removing from the tin if serving warm, or serve at room temperature. Garnish with a dollop of crème fraîche and additional orange zest. Store leftovers in an airtight container for up to 3 days.
Notes
- For best results, use high-quality dark chocolate to intensify the chocolate flavor.
- Make sure not to overbake the filling to keep the center fudgy and moist.
- Blind baking the pastry prevents it from becoming soggy once the brownie batter is added.
- Can be stored in an airtight container for up to 3 days at room temperature.
- Adding a pinch of salt to the melted chocolate enhances the overall flavor balance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: chocolate orange tart, brownie tart, shortcrust pastry dessert, citrus chocolate dessert, chocolate tart recipe, easy brownie tart
