On my Instagram profile you can found this recipe there as IGTV video.
If you use free range eggs, the colour of the tart will be much stronger in orange colour.
Ready in 1 1/2 hour
For the pastry:
200 g plain flour
150 g butter, diced
45 g grounded almonds
1/4 free range eggs
For the filling:
100 g dark chocolate
20 g butter
4 free range eggs
150 g brown sugar
100 ml of whipping cream
fresh zest of lemon & orange
To make the pastry, sit the flour into a bowl and add grounded almonds and the diced butter. using your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the 1/4 of eggs and mix to a crumbly dough. Turn onto a lightly floured surface and knead gently until smooth.
Roll the pastry out on a lightly floured surface and use to line 25 cm round deep pie tin. Crimp the pastry edges with your fingers and prick the base all over fork. Chill for 30 minutes.
Preheat the oven to 160 C and bake pastry base for 20 minutes. To make the filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
Gently pour the chocolate into the pastry case and spread all over the pastry. Mix sugar and eggs well, add zest of lemon and orange, slowly add fresh orange and lemon juice and mix well. Add whipping cream and mix well again. Gently pour mixture on the baked pastry. Reduce the oven temperature to 130 C and bake for further 45 minutes until the filling has set and it is crisp and golden. Cool down and store in the fridge before serving.
I used 8 inch ( 20 cm) tart tin. Enjoy