The orange with chocolate will create an amazing smell all over your house:)
For the rich shortcrust pastry
2 free-range eggs
2-3 tbsp cold water
225g plain flour, plus extra for flouring
110g unsalted cold butter, diced
1. For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg
yolks and stir with a fork. (You can use the egg whites for another
dish or freeze them.)
2. Place the flour into the bowl of a food processor, followed by the cold
butter and the salt.
3. Turn the processor on and pulse several times until the mixture
resembles fine breadcrumbs.
4. Add two-thirds of the egg yolk/water mixture and pulse again. If the
mixture is still too dry, add the remaining egg and water mixture (you
may not need to use all of it). Be careful not to overwork the pastry.
Stop pulsing when the mixture has the consistency of chunky
5. Turn the pastry out onto a clean, floured work surface and, with
floured hands, bring together to make a smooth dough, but don’t
6. Shape into a flattened ball, wrap in cling film and refrigerate for about
10-15 minutes. You can keep the pastry at this stage for 2-3 days if
not using it immediately.
7. Remove the pastry from the fridge. On a clean, floured work surface,
roll it out with a floured rolling pin until it’s slightly larger than the flan
ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
8. With your fingers, lightly press the pastry into the sides of the ring.
Run a rolling pin over the top of the ring and pull away the excess
pastry at the edges. Using your fingers, gently press the pastry up to
slightly build up the height of the pastry at the edges. Prick the base
of the pastry with a fork.
9. Make a cartouche (a circle of greaseproof paper) slightly larger than
the base of the flan tin and line the pastry case with it. Place some
ceramic baking beans inside to weigh the pastry down. Place in the
fridge to relax for about 20 minutes.
For the orange filling
100g granulated sugar
4 large free-range eggs
125g caster sugar
150 ml double cream
25g dark chocolate, grated
Pare the zest off 1 orange with a vegetable peeler then cut into small pieces or stripes. Put the granulated sugar and 150ml water in a small pan an heat gently until the sugar has dissolved. Add the orange zest and simmer for 10-15 minutes. Drain and set aside.
Finely grate the zest of another 2 oranges and set aside. Squeeze the juice from all 4 oranges and put in a stainless-steel pan. Simmer until the juice is reduced to 125ml. Pour into a measuring jug, add the grated zest and leave to cool for 10 minutes.
Lightly whisk the eggs and caster sugar in a bowl until evenly blended, but make sure you don’t overwhisk and create unwanted bubbles. Gently whisk in the double cream and reduced orange juice. Pour into the prepared pastry case and bake for 35-40 minutes or until just set. Leave to cool.
Sprinkle the chocolate and caramelised zest on top before serving.