In situ

This was to be a lovely post about a tart until I got home from work to find my dear neighbour had unceremoniously butchered the boundary hedge eliminating any privacy we had heretofore enjoyed.

Clearly that sentence was simply an excuse to use the word heretofore.

The world of home ownership is going swimmingly. Hedge wars and all. This goes hand in hand with having neighbours I presume. We are coming from a house where we were literally the only house in the townland. So slowly readjusting to neighbours, civilisation etc.

We do, despite appearances, have a functioning kitchen, not kitchen o’dreams but a kitchen nonetheless. Complete with a delightful gas oven that just about gets the job done. Going from celsius to gas mark is a joy. Yes there is sarcasm oozing out of this post. My computer and desk are right by a window that has a vista of the butchered hedge. Can you hear me gritting my teeth?

This chocolatey orange tart might just distract me from the view.


Chocolate, Orange & Hazelnut Tart

1 quantity of sweet shortcrust pastry (use this recipe)


200g hazelnuts, roasted, skins removed and roughly chopped

75g dark chocolate, finely chopped

75g softened butter

150g caster sugar

2 eggs, beaten

1 tsp orange zest

25g plain flour

40ml freshly squeezed orange juice

9 inch tart ring

Preheat oven to 180 degrees/gas 4.

Roll out the pastry and line the tart tin. Lightly prick all over with a fork. Cover with greaseproof and and weigh down with baking beans or dried beans/rice. Bake blind for 15 to 20 minutes.

Remove the greaseproof and baking beans, brush the bottom of the pastry with a little of the beaten eggs and return to the oven for 2 minutes or just until the eggs has cooked and sealed the base of the pastry.

Cream the butter and the sugar. Add half of the beaten egg mixture. Fold in the flour, orange zest, chocolate, hazelnuts and orange juice. Add remaining egg mixture.

Pour the filling into the pastry case and bake for 20 to 25 minutes. The filling should be slightly soft in the centre. Leave to cool in the tine. Serve with softly whipped cream.


6 thoughts on “In situ

  1. Katherina Ward McMahon says:

    Hi Deirdre best wishes in your new home. I really enjoy the blog missed it while you were getting settled into your new surroundings. This tart looks delicious I have tried a few of
    the recipes and they have all been a big hit, especially the feta and pistachio dip.


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