I’m really not a kitchen expert and I patience is definitely not part of my strengths. So I always look for easy recipes that do not
Talking about patience, I never understood (although now I realized it does good to your SEO scores) why there is so much text on food blogs before getting to the actual recipe. 90% of times when I want to cook something I scroll down to the ingredients list because all I really want to know is if there’s something I’m missing. So here’s a simple chocolate tart recipe that does the trick during these festive days. Be it an indulgent breakfast, a not too sweet desert or even a nice present for your friends and family. Takes about 2 hours to get it done.
Before splitting down into crust and filling, these are all the ingredients you will need: whole flour, butter, sugar (i used coconut sugar), eggs, dark chocolate, heavy cream, orange juice.
Ingredients & Instructions for The Crust:
175 g whole flour
100 g butter
25 g sugar (i used coconut sugar)
1 tbsp cold water
Add flour, butter, and sugar to a food processor and pulse briefly. Separate and add the egg yolk and the cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for about 15 minutes.
Grease a tart pan with butter. Roll out dough and place in tart pan. Trim excess edges if any and prick the bottom with a fork. Return to refrigerator and let rest for a further approx. 30 minutes. Scroll down to the filling.
Ingredients for the filling:
180 g dark chocolate
180 ml heavy cream
100 g sugar (i used coconut sugar)
60 ml orange juice
Instructions for the dark chocolate orange tart
While the crust rests in the fridge, you can get the filling ready. Right before, simply turn on the oven and preheat it to 200°C/400°F.
Melt the chocolate in a bowl . Leave to cool for 5 minutes. In a separate bowl, mix all the other ingredients until well combined. Gradually stir in the melted chocolate. Take the crust out of the refrigerator, bake it for 15 minutes and then set aside to cool. Once it’s cooled, pour the mixture into the pie crust. Reduce oven temperature to 180°C/350°F and bake for 25 – 30 minutes.
Enjoy warm right now and for the next three days 🙂