Chocolate and Marmalade Tart
Serves 10

For the pastry
250g plain flour, plus extra for dusting
140g cold butter, diced
80g caster sugar
1 egg yolk, beaten

For the filling
3 heaped tbsp marmalade
85g butter
1 tsp orange extract
250g dark chocolate (70% coca solids), broken into small pieces
400ml double cream

To decorate (optional)
1 tbsp candied Seville orange peel chopped
1 tbsp hazelnuts, almonds, or walnuts

To make the pastry, put the flour and butter into a food processor and process to a crumby texture. Add the sugar and egg yolk and whizz briefly until the dough balls up. Wrap the pastry loosely in cling film and chill for at least 30 minutes.

Heat the oven to 180°C/160°C fan/Gas 4 and place a baking sheet near the top of the oven.

Roll out the pastry dough on a lightly floured surface to 3-4mm thick (about the thickness of a pound coin). Use to line a 24cm fluted, loose-bottomed tart tin, pushing the pastry well into the corners. Prick the bottom gently with a fork and leave the pastry a little higher at the edges, to trim later. r. Line the inside of the pastry case with baking parchment and fill with baking beans or rice, then ideally chill for 10 minutes.

Bake the pastry case on the baking sheet for 15 minutes, then gently lift out the parchment and beans and cook for a further 5 minutes until pale brown; leave to cool.

Separate out the marmalade peel from the syrup and chop it, then scatter it across the base of the cooled pastry case.

Melt the butter in a pan over a gentle heat, then add the chocolate, marmalade syrup and orange extract, and stir until melted and smooth. Heat the cream in a separate pan until almost boiling (do not bring to the boil as the mixture will split), then stir it into the chocolate mixture and keep stirring until smooth.

If needed, trim the top of the pastry case. Pour the chocolate filling into the pastry case and leave to cool and set completely. If you like, decorate with pieces of chopped candied orange or chopped nuts. Cut with a warm knife and serve with single cream.

Happy baking! The Little Book of Marmalade is the definitive how-to guide for all things marmalade, out on the 17th of August.