Chocolate orange brownie tart

• ready puff pastry sheet↗320g pack g
• dark chocolate↗120g g

  chopped

• butter↗120g g

  cut into cubes

• eggs↗2
• golden sugar↗80g g
• soft light‑brown sugar↗80g g
• plain flour↗80g g
• orange↗1

  zest and juice, plus extra zest for serving

• crème fraîche↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180°C (160°C fan, gas 4). Unfold the ready puff pastry sheet and use it to line a 20 cm tart tin. Press it against the tin walls and trim the edges, leaving a slight overhang. Line the pastry with a piece of parchment paper and fill with raw rice or ceramic beans for baking. Bake for 15 minutes, then remove the paper and bake another 5‑10 minutes until dry.

2. 2

   While the pastry bakes, place the butter and chocolate in a heat‑proof bowl set over a saucepan of barely simmering water and melt together, stirring frequently. When melted, remove from heat and let cool slightly. Add a pinch of salt if the butter is unsalted.

3. 3

   Quickly whisk the eggs with the sugars in a bowl until smooth, then add the melted chocolate and butter and mix. Sift the flour and gently fold it in until just combined. Add the orange juice and zest.

4. 4

   Trim the tart edges with a serrated knife for a neat look, and spoon the brownie mixture into the centre. Smooth with the back of a spoon or spatula and bake another 30‑35 minutes until the top forms a crust and the centre is set but still slightly wobbly.

5. 5

   Allow to cool for 15 minutes before removing from the tin; serve warm or at room temperature. Serve with a dollop of crème fraîche and extra grated orange zest. Store in an airtight container for up to 3 days.