Santiago Tart

• 250g plain flour
• 75g icing sugar
• 125g cold butter, chopped
• 3 egg yolks
• pinch salt
• filling
• 125g unsalted butter
• 50g caster sugar
• 2 eggs
• 100g almond meal
• 1 teaspoon plain flour
• finely grated rind of 1 orange
• finely grated rind of 1 lemon
• 75g chocolate chips
• icing sugar, to dust
• double cream, to serve

Preheat oven to 175C. Grease a 24cm round loose-based flan tin.

Sift flour and icing sugar into a processor. Add butter. Process until crumbly. Add yolks and salt. Process until ingredients just come together. Wrap dough in plastic wrap. Refrigerate for 1 hour.

Roll dough between two sheets of baking paper until large enough to line prepared tin. Lift dough into tin and press into sides. Refrigerate for 15 minutes. Line with baking paper. Fill with rice or baking beans. Cook in the oven for 10 minutes.

Remove paper and rice. Return to oven for about a further 3 minutes or until tart shell is dry and lightly browned. Cool.

To make filling, beat butter and sugar in small bowl of electric mixer until light and creamy. Add eggs one at a time, beating between additions. Stir in almond meal, flour, rind and chocolate chips. Spoon filling into tart shell.

Cook in the oven for about 30–35 minutes or until the tip of a knife comes out clean when inserted. Cool completely.

Dust with sifted icing sugar. Serve with cream.

If you struggle to line the tart, roll it between two sheets of plastic wrap, pull off the top sheet, invert the pie dough into the pan and peel off the second sheet. Alternatively, roll out the dough into small pieces and patch them together with floured fingers.