Make this delicious choc orange combo to enjoy now! Why not make a double quantity of the chocolate pastry and freeze half, well wrapped for another occasion.
Jaffa Tart
Ingredients
1 1/4 cups flour
1/4 cup icing sugar
1/4 cup CADBURY Bournville Cocoa
125g butter, chopped and chilled
1 egg
70g CADBURY Dark Baking Chocolate, grated
Finely grated rind of 2 oranges
Juice of 1 orange
2/3 cup caster sugar
300ml sour cream
3 eggs
1 tablespoon flour
1/3 cup flaked almonds
Pure cream, for serving
Roasted flaked almonds, extra, for serving
Method
Comine flour, sugar, cocoa and butter in a food processor and process just until mixture resembles breadcrumbs. Add the egg and process briefly to combine
Turn onto a lightly floured surface and gently knead to form soft dough. Wrap and chill for at least 30 minutes
Roll out the pastry between 2 sheets of baking paper to line a 23cm round fluted tart pan with a removable base
Prick well with a fork and bake in a moderately hot oven 190 C for 10 - 15 minutes or until lightly browned. Scatter the base with the chocolate
Combine the orange rind and juice with the caster sugar. Whisk to dissolve the sugar and then add the sour cream, eggs and flour and whisk until smooth
Pour the mixture into the pastry shell and smooth over the top. Scatter over the almonds
Bake in a moderately slow oven 160°C for 55 - 60 minutes or until set and golden. Cool in the pan before removing. Serve sliced with a dollop of cream and a sprinkle of extra almonds
