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Chocolate Orange Tart

Made at J Sheekey | Serves 6

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150g 70% cocoa chocolate
100g unsalted butter, diced
3 medium-sized free range eggs
2 medium-sized free range egg yolks
30g caster sugar
200ml crème fraîche

For the compote
2 oranges, zested and segmented (pips removed)
Juice of 1 further orange
1 tbsp caster sugar

For the sweet pastry
140g caster sugar
150g unsalted butter, softened
2 medium sized free range eggs, beaten
300g plain flour

For the sweet pastry
In a bowl or food processor, gently mix butter and sugar together until combined. Slowly add eggs until thoroughly mixed. Sieve in the flour and slowly mix until a smooth dough is formed. Wrap in Clingfilm and store in the fridge until required. The pastry must be rested for at least 2 hours before use.

Pre-heat the oven to 180°C / gas mark 4.

On a floured surface, roll out the pastry to about ½ cm thickness. Grease a 23cm flan case with a little butter and carefully lay the rolled pastry over it, ensuring you press the sides well and there are no air pockets or holes in the pastry. Cover the pastry base with a ring of baking paper, place baking beans (or rice) on top and bake in the oven for 15 minutes. Remove from the oven. The pastry should feel slightly dry to the touch and be golden brown in colour. Cool.

Turn the oven down to 140°C / gas mark 1.

Meanwhile, break the chocolate into small pieces. Add to the butter in a heat-proof bowl and melt over boiling water bath (bain-marie), stirring occasionally. This should take no more than 5 minutes. Once melted, remove the bowl from the heat. In another bowl or food processor, whisk eggs, egg yolks, and sugar until they’ve doubled in size. Carefully fold in the chocolate mixture. Add orange zest and pour into the flan case, baking for 10 minutes until set. Leave to cool.

For the compote
Pour the additional orange juice into a small saucepan and add sugar. Gently heat until the sugar dissolves and all starts to thicken. Add orange segments and remove from heat.

Slice the tart and serve with a spoonful of compote and crème fraîche.


To segment an orange without pith, top and tail the fruit with a knife. Running the knife along the contours of the orange, remove the peel and pith. Cut in between each segment, freeing up the flesh.

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