1. Preheat the oven to 170C fan-forced or 190C conventional. Grease a 23-centimetre loose-bottomed tart tin.

2. Line the prepared tin with the pastry, leaving a little overhanging the rim, and refrigerate for 20 minutes – this will stop it shrinking when blind baking.

3. Line the chilled pastry shell with baking paper, fill with baking weights or rice and bake for 15 minutes (or according to the instructions on the packet – the oven temperature may vary too). Remove the paper and weights and bake for a further six minutes. Remove from the oven and set aside to cool. 

4. Turn the oven down to 160C fan-forced or 180C conventional.

5. Add the sugar and zest to a small bowl and rub together with your fingertips.

6. Add the eggs, salt and half the sugar-and-zest mix to the bowl of a stand mixer and whisk until it forms a ribbon consistency when you lift the beater.

7. Add the butter, Cointreau and remaining sugar to a medium saucepan over medium heat. Once the butter has melted and the sugar has dissolved, remove from the heat and whisk in the chocolate until melted and combined. Fold through one-third of the egg mixture until combined, and then fold this into the remaining egg mixture until combined.

8. Pour the mixture into the prepared tin and bake for about 15 minutes until the filling puffs slightly at the edges. Set aside at room temperature to cool completely before serving.

Tips

1. You could also use regular shortcrust pastry for this recipe. 

2. Smashed Easter eggs and small edible flowers or petals would make great garnishes.

3. If you need the tart to set more quickly, you can place it in the fridge for 40 minutes to cool. 

To serve: Serve the tart as is, or garnish with chopped chocolate tossed with cocoa powder, chocolate-dipped dried orange segments or chocolate coated figs – I've used all of these here! Or top with whatever else takes your fancy.