Dark chocolate and Orange Tarts

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Dark chocolate and Orange Tarts
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: French
  • type: Veg
  • 1 hour 5 mins
  • 8
  • Easy
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: French
  • type: Veg
  • 1 hour 5 mins
  • 8
  • Easy
  • For the crust
  • 150 gDigestive biscuits
  • 50 gAlmonds
  • 50 gD’lecta unsalted butter
  • For the filling
  • 200 gDark chocolate
  • 300 gDlecta dairy cream
  • 1 zestOrange
  • 40 gD’lecta unsalted butter
  • For candied orange
  • 1Orange
  • 1/4 cupCaster sugar
  • 2 tbspWater
Step 1

Preheat an oven at 180 degree celsius

Step 2

Crush the digestive biscuits along with almonds in a mixer until fine.

Step 3

Add melted butter to the biscuit mixture and mix well.

Step 4

Line 6 tart moulds with the biscuit mixture and bake in oven for 10 minutes.

Step 5

Remove from the oven and chill the tarts until you make the filling.

Step 6

For the filling,Chop the dark chocolate into small pieces.

Step 7

Boil the dairy cream and butter together and pour over the chocolate.

Step 8

Zest one orange and add to the chocolate mixture.

Step 9

Stir well to form a smooth mixture.

Step 10

If required, warm the mixture in the microwave.

Step 11

Pour the chocolate mixture in the biscuit lined tart shell.

Step 12

Put the tarts for chilling.

Step 13

Meanwhile, prepare the candied orange strips.

Step 14

Peel one orange and trim the peels of any white pith.

Step 15

Cut the peels into thin strips like matchsticks.

Step 16

Put the orange peels in water in a pan and bring to a boil.

Step 17

Drain the peels.

Step 18

Put 1/4 cup sugar in a pan and add 2 tbsp water.

Step 19

Mix well until sugar melts.

Step 20

Heat the pan and bring it to a boil.

Step 21

Simmer the flame and add the orange strips to the pan.

Step 22

Cook the orange strips for 10 minutes.

Step 23

Remove the strips on a plate with the help of a fork.

Step 24

Let the orange peels cool down.Remove the chocolate tarts from the fridge, demould them carefully and garnish with candied orange peels.

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