Rich chocolate orange tart

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Recipe by Phil Vickery

This incredible tart looks like one of the most indulgent desserts going. But with double cream being replaced by fromage frais and sugar with the natural alternative xylitol, along with some other healthy twists, appearances and taste can be deceiving!

Editor’s note: it can be made gluten free by using gluten free pastry – also make sure you double check other ingredients such as chocolate and custard powder if you are coeliac.

Chocolate orange tart
Chocolate orange tart

Chocolate orange tart
Chocolate orange tart

Rich chocolate orange tart
Rich chocolate orange tart
Print Recipe
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Rich chocolate orange tart
Rich chocolate orange tart
Print Recipe
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
Tart
  • 350 g shortcrust pastry, ready rolled for gluten free use Jus-roll or Genius pastry
  • 700 ml skimmed milk
  • 80 g cocoa powder sieved (gluten free)
  • 100 g xylitol sold as Total Sweet Xylitol in supermarkets
  • 1/2 tsp vanilla essence
  • 50 g dark chocolate high cacao content, low sugar (gluten free) variety
  • 4 medium egg yolks
  • 15 g xylitol
  • 15 g custard powder gluten free if needed
  • 1 lemon finely grated zest
  • 2 large oranges finely grated zest
  • 4 seets leaf gelatine or 7g
  • cold water
  • 250 g fromage frais
  • xylitol to taste
  • 10 g high cacao chocolate (gluten free if needed)
Raspberry Sauce
  • 225 g raspberries fresh or frozen
  • 100 g xylitol adjust quantity depending on how sweet your raspberries are
  • 1 tbsp lemon juice
  • cold water if needed
Servings:
Instructions
Tart
  1. Roll out the pastry and line a 23cm, 9 inch loose bottomed tin, then chill for 30 minutes. Bake pastry at 200oC, 180oC fan, gas mark 6 for approximately 25 minutes or until golden brown.
  2. Brush with beaten egg and return to the oven to set for 5 minutes, remove and cool.
  3. Warm the milk and just before boiling, whisk in the cocoa powder, xylitol, vanilla and chopped chocolate.
  4. Whisk the egg yolks and custard powder in a small bowl for 2 minutes.
  5. Pour over the chocolate milk mixture and whisk well, it will thicken quite quickly.
  6. Whisk in the soaked gelatine until dissolved and finally the orange and lemon zests.
  7. Pour into the cooked pastry base, cool slightly and chill for 2 hours, best overnight.
  8. Lightly beat the fromage frais and add the xylitol to taste, then spoon on top of the tart. Cut into wedges and serve with raspberry sauce see below.
Raspberry Sauce
  1. Place the raspberries in a liquidizer along with the xylitol and lemon juice.
  2. Blitz until smooth, you may need to add a touch of cold water to let the sauce down if it’s too thick.
  3. Pass through a fine sieve and chill well.
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