01623 675323
01623 675323

Chocolate Orange Bakewell Tart


  • 150g plain flour
  • 25g cocoa powder
  • 85g butter
  • 25g castor sugar
  • 1 egg yolk
  • 1 tablespoon of water
  • 125g marmalade
  • 115g butter
  • 115g castor sugar
  • 2 beaten eggs
  • ½ teaspoon of orange flavouring
  • 100g ground almonds
  • 25g cocoa powder
  • 1 tablespoon plain flour
  • Grated zest of one orange


  1. Rub the butter into the flour.  Then add the sugar, egg yolk, water and cocoa to form a firm dough.
  2. Knead lightly and roll out so the dough will fit a 9 inch flan/tart case.
  3. Blind bake the pastry at 180 degrees for about 10 minutes until cooked but not coloured.
  4. Once the tart case has cooled, spread the marmalade over the base of the tart case.
  5. Cream the butter and sugar together and then mix in the rest of the filling ingredients.
  6. Spread the mixture over the marmalade and bake in the oven for about 45 mins at 160 degrees.

Recipes Tips

Blind baking is the process of cooking pastry off before using it. This can be done by covering the pastry once in the tart case with grease proof paper and then filling with rice to ensure the paper stays covering the pastry so as the pastry doesn’t colour whilst cooking. Using this method will mean that your pastry will be evenly cooked before you cook it with the filling in. Meaning that you will not get raw pastry on the bottom of your tart / quiche etc.