1 1/2 Cups (225g) Plain Flour

1/4 Cup (40g) Icing Sugar

125g Cold Unsalted Butter, Chopped

2 egg Yolks

2 Teaspoons Iced Water

3 Eggs

1 Tablespoon Finely Grated Orange Rind

2/3 Cup (160ml) Thickened Cream

3/4 Cup (165g) Caster Sugar

60g Dark Chocolate, Melted

2 Tablespoons Cocoa Powder

2 Tablespoons Grand Marnier

140g Dark Chocolate, Chopped Coarsely, Extra

1/4 Cup (60ml) Thickened Cream, Extra

20 Ferrero Rocher Chocolates ( optional)

1. Grease 24cm round loose-based quiche/tart tin.

2. Blend or process flour, ining sugar and butter until crumbly.  Add egg yolks and enough of the water to make ingredients just come together.  Knead pastry on floured surface until smooth.  Cover with plastic wrap and refrigerate 30 minutes.

3. Roll pastry, between sheets of baking paper, until large enough to line prepared tin; lift pastry into tin.  Press into side; trim edge.  Cover and refregerate 30 minutes.

4. Preheat oven to moderately hot.

5. Cover pastry with baking paper; fill with ceramic beans.  Place on oven tray; bake in moderately hot oven 10 minutes.  Remove paper and beans.  Bake further 10 minutes or until pastry is browned lightly; cool.

6. Meanwhile, whick eggs, rind, cream, caster sugar, chocolate, sifted cocoa powder and liqueur  in medium bowl until combined.

7. Reduce oven temperature to moderate.  Pour chocolate mixture into pastry case.  Bake in moderate oven about 30 minutes or until filling is set; cool.

8. Place extra chocolate and extra cream in small saucepan; stir over low heat until smooth.  Using a palette spread warm chocolate mixture over top of cold tart; refrigerate until set.  Just before serving decorate with Ferrero Rocher halves (optional).

Serves 10

NOTE: I made this tart for Sunday lunch and it was such a success I am continuely being asked for more!!