Chocolate Orange Tarte

For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the orange zest and chilled butter and rub the butter into the dry ingredients with your fingertips. Add the egg and bring everything together with your hands into a smooth ball. Flatten it, wrap in cling film and chill in the fridge for 30 minutes, or in the freezer for 15 minutes, until well chilled but still pliable.

Heat the oven to 200°C.

Roll out the pastry between two sheets of baking paper to about 3mm thick and use it to line a 24cm loose-bottomed tart tin. Chill in the freezer for 5 to 10 minutes.

Prick the base all over with a fork, line with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for another 5 minutes, until the pastry is cooked through and biscuity.

For the filling, heat the cream and orange zest in a saucepan over medium heat until just simmering. Add the dark and milk chocolate, vanilla and Cointreau and stir until the chocolate has melted. Take off the heat.

Add the beaten eggs and whisk immediately and quickly until the mixture is smooth and thick. Don't hesitate here, or the eggs will scramble and the filling won't be smooth.

Pour the filling into the baked tart shell and bake for 12 minutes, until just set.

Leave to cool completely, then refrigerate for at least 1 hour until well chilled. It can also be served warm.

To decorate, slice some oranges and finish with grated orange zest and grated chocolate however you like.