Dark Chocolate Orange Marmalade Tart

1.

For the pastry, add the flour, cocoa powder, salt and sifted icing sugar to a food processor and pulse to combine.

2.

Add cold cubed butter and keep pulsing until it forms into breadcrumbs then add in the egg and pulse again until it starts to clump.

3.

Tip out the dough and use your hands to bring the dough together into a ball. Knead until the dough becomes one even colour and is smooth - don't overwork or it will become tough. Cover the dough with cling film and chill in the fridge for 30 minutes.

4.

Set the oven to 160c fan then grease and line a 9" tart tin.

5.

Roll out your chilled pastry between 2 pieces of baking paper until it is approx. 1cm thick then place carefully over your tart tin, pressing gently into the base and sides. Cut off excess then place in freezer for 5 mins to stop the pastry shrinking in oven.

6.

Cover with baking paper, fill with baking beads and bake for 20 minutes. Remove the paper and baking beans then return to the oven for a further 20 mins. Allow to cool.

7.

Once cooled, add 4 heaped tablespoons of La Vieja Fábrica thick cut marmalade to the base and spread it evenly.

8.

Add the cream to a pan and heat gently until it is steaming. Add in the chopped chocolate and allow it to sit in the hot cream for one minute, then stir continuously until it’s all melted and the ganache is smooth and shiny.

9.

Pour the ganache over the marmalade, smooth it out so it’s even. Place in the fridge to set for a couple of hours.

10.

To finish, decorate with fresh orange zest around the edge of the tart.