Chocolate and Marmalade Tart

Chocolate and Marmalade Tart Recipe

Prep and cook time: 45 minutes
Serves: 10


435g Careme Vanilla Bean Sweet Shortcrust Pastry, thawed
½ cup Maggie Beer Seville Orange Marmalade
160g Butter
250g Good Quality Dark Chocolate (70% cocoa), roughly chopped
2 tbsp Orange Liqueur
3 Egg Yolks
2 Eggs
2 tbsp Caster Sugar
1 tbsp Dutch Cocoa
David Jones Candied Clementines and Chocolate Shards, optional


1. Preheat oven to 180C.
2. Line a 22cm-round tart case with the thawed pastry. Top with baking paper and baking weights and bake in the over for 15 minutes. Remove paper and weights and bake for a further 5 minutes or until golden and dry. Remove from oven and brush the marmalade over the base of the warm tart case.
3. Melt the butter in a saucepan over a very low heat then add the chocolate and stir until smooth. Remove from heat and add the liqueur.
4. Beat the yolks, eggs and sugar until light and fluffy. Pour the melted chocolate into the eggs and continue to beat for another minute.
5. Pour the chocolate filling into the tart case and return it to the oven for 5 minutes.
6. Remove from oven and cool. Allow tart to set for at least two hours before serving.
7. Dust with cocoa and decorate with Candied Clementines and chocolate shards if required.

Allow tart to set for at least two hours before serving

Love Chocolate? Try this Chocolate Raspberry Truffle Bar Slice