Dark chocolate and Orange Tarts

Dark chocolate and Orange Tarts

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1 hour, 5 minutes
8 SERVINGS
Intermediate LEVEL

12

Calories: 12

Fat: 21

Saturated fat: 12

Carbs: 12

Protein: 12

Fiber: 12

Sugar: 21

Sodium: 21

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*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

Ingredients

  • For the crust,
  • Digestive biscuits 150g
  • Almonds 50g
  • D’lecta unsalted butter 50g
  • For the filling,
  • Dark chocolate 200g
  • D’lecta dairy cream 300g
  • Orange zest 1
  • D’lecta unsalted butter 40g
  • For candied orange,
  • Orange 1
  • Caster sugar 1/4 cup
  • Water 2 tbsp

Instructions

  1. Preheat an oven at 180 degrees Celcius.
  2. Crush the digestive biscuits alongwith almonds in a mixer until fine.
  3. Add melted butter to the biscuit mixture and mix well.
  4. Line 6 tart moulds with the biscuit mixture and bake in oven for 10 minutes.
  5. Remove from the oven and chill the tarts until you make the filling.
  6. For the filling,
  7. Chop the dark chocolate into small pieces.
  8. Boil the dairy cream and butter together and pour over the chocolate.
  9. Zest one orange and add to the chocolate mixture.
  10. Stir well to form a smooth mixture.
  11. If required, warm the mixture in the microwave.
  12. Pour the chocolate mixture in the biscuit lined tart shell.
  13. Put the tarts for chilling.
  14. Meanwhile, prepare the candied orange strips.
  15. Peel one orange and trim the peels of any white pith.
  16. Cut the peels into thin strips like matchsticks.
  17. Put the orange peels in water in a pan and bring to a boil.
  18. Drain the peels.
  19. Put 1/4 cup sugar in a pan and add 2 tbsp water.
  20. Mix well until sugar melts.
  21. Heat the pan and bring it to a boil.
  22. Simmer the flame and add the orange strips to the pan.
  23. Cook the orange strips for 10 minutes.
  24. Remove the strips on a plate with the help of a fork.
  25. Let the orange peels cool down.
  26. Remove the chocolate tarts from the fridge, demould them carefully and garnish with candied orange peels.