Orange Chocolate Tart

1. 1

   Process flour, powdered sugar and butter until mixture resembles fine crumbs. Add 1 tbsp chilled water. Process until mixture just comes together. Knead until smooth then shape into a disc, wrap in plastic wrap and chill for 30 mins.

2. 2

   Preheat oven to 400u00b0F. Grease and line the base of an 8 inch fluted tart pan with removable base. Place on a baking tray. Roll pastry out then use to line prepared pan. Trim edges. Freeze for 10 mins.

3. 3

   Line tart shell with parchment paper. Add pie weights and blind bake for 15 mins. Remove weights and paper. Bake for 10 mins, or until lightly golden. Brush chocolate over inside of pastry shell. Chill for 5 mins.

4. 4

   Reduce oven temperature to 350u00b0F. Whisk together sour cream, eggs, 1/4 cup sugar and cornstarch. Add zest from 1 orange. Add 2 tbsp orange juice then fill tart shell. Bake for 30 mins, or until set.

5. 5

   Meanwhile, combine remaining orange zest, orange juice and sugar over medium heat for 2 mins, stirring. Bring to a boil, reduce heat and simmer for 2 mins. Let cool. Add orange segments.

6. 6

   Serve tart with orange segments in syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.