The flavours of fragrant oranges paired with rich, velvety chocolate have been a much-loved combination not only in Italy but across the globe. Chef Roberta has taken this one step further by adding in a little sprinkling of salt for the ultimate taste and texture journey when eating. Perfect for any occasion from large-batch baking for a party or creating a few for an after-lunch treat with coffee, this recipe will not disappoint!
“Chocolate and orange tart is a typical dessert served in winter in Italy when oranges are fully ripened. I add a touch of sea salt to bring out the sweetness of the chocolate and the magical scent of the orange.” Head Chef Roberta D’Elia
Preperation time: 1 hour + 2-3 chilling time
Makes 2 tarts
Calories per 100g: 411kcal
For the crust:
- 75g plain flour
- 30g icing sugar
- 2 tbsp cocoa powder
- 44g dairy-free butter
- ¼ tbsp cold water
For the filling:
- 90g (about 2 pots) Coconut Collaborative Chocolate
- 60ml almond milk (about half a small glass)
- Zest of ¼ large orange
- ½ tsp Courtois Liqueur or orange essence
- 1 small orange, very finely sliced
- Sea salt flakes
- Preheat your oven to 180c and lightly grease a tart tin.
- In a large mixing bowl, combine the flour, icing sugar and cocoa powder. Mix to combine.
- Add in the butter and using your hands, work the butter into the dry mixture.
- When the mixture is like fine breadcrumbs, add in the water slowly and keep mixing until the water is absorbed. Try not to add too much water, as it will become really sticky.
- Wrap the pastry in some baking paper and place into the fridge to chill for 30 minutes.
- After resting, cut the pastry in two and roll each section out until around 3-4mm thick. Place your rolled out pastry into two mini tart tins, pressing with your fingertips removing any leftovers around the tin.
- Place a piece of greaseproof paper on top of the pastry and weigh it down with baking beans.
- Cook it for 10 minutes, then remove the paper and beans before returning to the oven for a further 6-8 minutes, or until lightly browned. Set aside to cool.
- To make the filling, first melt two pots of Coconut Collaborative Chocolate with the almond milk in a saucepan over very low heat for 3-4 minutes. Taking care not to bring this to the boil, add the orange zest and the liqueur or orange essence. If it is too solid you can add a couple more tablespoons of almond milk.
- To assemble, pour the filling into the pastry and smooth out with a spoon. Grate some orange zest over the filling and leave the tart into the fridge for around 2-3 hours.
- To serve, sprinkle a little sea salt, honeycomb and gently layer the freshly sliced orange. If you want, you can even add some dark grated chocolate for extra indulgence.
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