Chocolate orange tart

Heat the oven to 180C Use a rolling pin to thin up the pastry so as to fill up a deep 24cm tart dish (or gratin dish as substitute). Pierce pastry using a fork all throughout and cook for 10min In a frying pan, melt the butter and chocolate. In a large bowl, whisk the eggs and sugar over a pan of simmering water (bain-marie) until the mixture holds a trail on a spatula Transfer the chocolate mixture, orange juice, zest, and flour into the bowl and stir. Pour into the tart case and bake for 15-20 minutes or until just set (you might want to add 5-10 min more if cooking in a deeper dish than a tart dish). Let it cool down. Dust with cocoa powder or chocolate flakes