Choc Jaffa Tart

Process flour, cocoa powder, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture has a sandy consistency. Add egg and vanilla extract, and process until dough just starts to clump together, but still quite crumbly.

Turn dough out onto a piece of cling wrap and form into a ball. Flatten slightly into a disk, wrap in cling wrap and refrigerate for 1 hour.

Preheat oven to 190°C (fan forced) and grease and line the base of a 23cm tart tin with a removable base. On a lightly floured surface, roll out dough to fit tin. Place gently into tart tin, brushing away any excess flour. Trim pastry edges, cover with cling wrap and chill for 15 minutes.

Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes. Remove from oven and set aside to cool. Reduce oven to 150°C.

Melt chocolate, butter and orange zest in small saucepan over low heat, stirring until smooth. Remove from heat and allow to cool for 10 minutes.

In a large bowl, whisk together eggs, cream, sugar, salt and Vanilla Bean Paste. Whisk chocolate mixture into egg mixture until combined.

Pour filling into cooled pastry and tap gently on bench top to bring any air bubbles to the surface. Bake for 20-25 minutes until filling is set around the edges and middle has a slight wobble. Cool completely in tin. Refrigerate for 2 hours.

Combine juice, zest and sugar in a small saucepan. Over a medium heat, cook until mixture has reduced slightly and thickened. Remove from heat and allow to cool.

Whip cream, sugar and Vanilla Bean Paste to firm peaks. Dollop cream over tart and top with slices of fresh orange.