flour to dust
icing (confectioner’s) sugar to dust
For the filling
175g/6oz plain (semisweet)chocolate (minimum 50% cocoa solids), chopped
175ml/6fl oz/ ⅔ cup double (heavy) cream
75g/3oz/⅓ cup caster (superfine)sugar
2 medium (US large) eggs
grated rind and juice of ½ orange
1 Roll out the pastry on a lightly floured surface and use to line a 20cm/8in loose-based tart tin. Prick the base all over with a fork, put the tin on a baking sheet and chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5.
2 Line the pastry case (pie crust) with parchment paper and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper. Set aside. Reduce the oven temperature to 170°C/325°F/Gas 3.
3 To make the filling, melt the chocolate in a bowl set over a pan of gently simmering water. Take off the heat and set aside to cool for 10 minutes.
4 Mix together the cream, sugar, eggs, orange rind and juice in a bowl. Gradually stir in the chocolate. Pour into the pastry case (pie crust) and bake in the oven for 20 minutes or until just set.
5 Serve warm or cold, dusted with icing sugar.