Dark chocolate and marmalade tart

James Tanner's decadent dark chocolate and marmalade tart.

Serves 4-6

Ingredients:

250g plain flour100g unsalted butter100g icing sugar4 drops vanilla extract

For the filling:

60g caster sugar2 eggs2 egg yolks200g butter300g dark chocolate400g thick-cut marmaladeMascarpone, for serving

Method:

• Preheat the oven to 180°C/gas 4

• To make the sweet pastry case, place the flour and butter in a food processor and process until thoroughly blended. Transfer to a mixing bowl and sift in the icing sugar and mix thoroughly.

• Beat the eggs and vanilla extract together in a bowl and add this to the pastry mix. Bring the pastry together, wrap it in cling film and allow to rest in the fridge for an hour.

• Remove the pastry from the fridge. Roll out fairly thin and use it to line a loose-based flat tin. Cover it with baking parchment, fill with baking beans and bake blind in the oven for 15-20 minutes.

• Remove the tin from the oven, take out the parchment and baking beans and allow to cool. Next lower the oven temperature to 170°C/gas 3.

• To prepare the filling, melt the butter and chocolate together in a bowl suspended over a pot of simmering water.

• Meanwhile, in a mixing bowl, whisk together the sugar, eggs and extra egg yolks using an electric hand whisk. Then fold the whisked egg mixture into the chocolate mixture.

• Spoon the marmalade into the pastry case and spread evenly. Pour the chocolate mixture into the case and bake in the oven for 15 minutes.

• Remove the tart from the oven and allow to cool on a wire cooling rack. Slice with a hot knife and serve with dollops of mascarpone.