Ingredients

For pastry:
225 g (8 oz) plain flour
25 g (1 oz) caster sugar
Juice and grated zest of 2 Spanish oranges
150 g (5 oz) butter
1 egg

For filling:
2 Spanish oranges
150 g (5 oz) ricotta cheese
150 g (5 oz) Mascarpone cheese
2 eggs
125 g (4 oz) Muscovado sugar
2 tbsp brandy
50 g (2 oz) ground almonds
100 g (3 ½ oz) dark chocolate (70 per cent cocoa)

Preheat oven to 200C, 400F or gas mark 6.

Place half of flour, sugar, zest, butter and egg in a bowl. Add 3 tbsp of the orange juice and mix with a fork to form a stiff paste (you may need to add a little more juice if too crumbly). Add remaining flour and knead until smooth. Wrap and chill for 30 minutes. Roll out and use to line a loose-bottomed 22 cm (9 in) flan tin. Line with baking paper, fill with baking beans (or dried lentils or peas) and bake for 20 minutes. Remove paper and beans.

For filling, grate zest from oranges and combine with cheese, eggs, Muscovado sugar, brandy and ground almonds. Melt chocolate and stir into cheese mix once cooled a little. Spoon into pastry shell. Cut pith and skin from grated oranges and slice thinly into rounds. Place on top of filling. Bake for 20-25 minutes until filling is just set. 

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