Susan Jung's recipe for chocolate, walnut and Seville orange tart

Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee

I created this tart while trying to lighten the flavours of a chocolate and walnut version. I decided to add a layer of Seville orange (also called bitter orange) marmalade for two reasons: first, because the citrus flavour would add a bright note to the tart, and second, because I had made a huge batch of the marmalade and wanted to find ways of using it, other than just spreading it on toast. Don't worry about making your own marmalade, though - just buy it. It's not difficult to make, but bitter oranges aren't easily available (or cheap) in Hong Kong.

This dough is quite soft and delicate to work with because it has a high proportion of nuts but, when baked, it makes a tender crust that almost melts in the mouth. You can also make the dough into cookies: shape it into a very tight, firm cylinder that's about 2cm in diameter. Wrap the dough in parchment, then refrigerate it for several hours, or until it's firm. Unwrap the dough and brush the entire length of it with egg white that's been whisked until frothy, then roll the cylinder in granulated sugar. Cut the cylinder into slices about 5mm thick, then lay the pieces on a baking tray lined with parchment paper. Bake at 180 degrees Celsius for about 10 minutes, or until the cookies are fragrant and firm. Cool the cookies before eating and store them in an air-tight container.

The dough recipe is enough for four tarts; the rest can be wrapped in cling-film and frozen for a couple of months.