Recipes+
Ingredients
Method
1.Process flour, icing sugar and butter until mixture resembles fine crumbs. Add 1 tablespoon chilled water; process until mixture just comes together.
2.Knead dough until smooth. Shape into a disc. Wrap in plastic food wrap; chill for 30 minutes.
3.Preheat oven to 200°C/180°C fan forced. Grease and line base of a 22cm. round (base diameter) fluted tart pan with removable base.
4.Place pan on a baking tray. Roll pastry between sheets of baking paper until large enough to line prepared pan. Lift pastry into pan; trim edges. Freeze for 10 minutes.
5.Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 15 minutes. Remove weights and paper; bake for 10 minutes or until lightly golden.
6.Brush chocolate over inside of pastry shell. Chill for 5 minutes. Reduce oven temperature to 180°C / 160°C fan forced.
7.Whisk sour cream, eggs, 1/4 cup sugar and cornflour in a medium bowl. Finely grate zest of 1 orange, then juice the orange; add zest to cream mixture with 2 tablespoons orange juice. Pour into pastry shell. Bake for 30 minutes or until set.
8.Shred zest from remaining oranges. Remove skin and white pith from oranges. Cut oranges into segments over a bowl to catch the juice.
9.Place shredded zest, juice and extra sugar in a medium saucepan over moderate heat. Cook and stir for 2 minutes. Bring to the boil. Reduce heat. Simmer for 2 minutes. Remove from heat. Cool. Add orange segments to syrup.
10.Serve tart with orange mixture.
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