Food & Wine
Chocolate orange tarts
These delicious tarts mix the heavenly taste or rich dark chocolate with orange for a melt-in-the mouth dessert.
Ingredients:
- 1 egg white, lightly whisked
- 3 large eggs
- ½ cup sugar, divided
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- ¼ cup Dutch process cocoa powder
- 85gms bittersweet chocolate, melted
- 30ml orange liqueur/syrup
- Shortcrust pastry
Method:
- Cut circles of pastry and use to line eight eight/10cm tart trays. Use a fork to poke holes in the base and chill in the fridge for 20 minutes.
- Preheat your oven to 175°C. Blind bake the pastry cases for about 15 minutes, then remove any baking beads and paper and bake for a further 10 minutes. When you remove them from the oven, immediately brush the shell with the whisked egg white – this will prevent the pastry becoming soggy. Set aside to cool.
- Beat the three egg whites until they’re foamy, then add a quarter cup of sugar and beat on high speed until soft peaks form. Leave to one side.
- Beat the three egg yolks with the rest of the sugar, the vanilla and orange zest until pale and thick. Fold the egg whites into the yolk mixture.
- Sift the cocoa into the melted chocolate, then stir in the orange liqueur. Add this to the egg mixture and whisk together.
- Pour the tart filling into the cooled tart shells and bake for eight minutes. Allow the tarts to cool for five minutes before allowing to cool on a wire rack.
- Serve with a little cream or ice cream and a slice of fresh orange.
Related links:
Gin and tonic cupcakes for cocktail hour
These strawberry shortcakes are perfect for afternoon tea
Individual sticky date puddings are a decadent dessert