Rich chocolate orange tart
Rich chocolate orange tart
Rich chocolate orange tart
Rich chocolate orange tart
Prep Time
30min
Cook Time
30min
Prep Time
30min
Cook Time
30min
Ingredients
Tart
  • 350g shortcrust pastry, ready rolledfor gluten free use Jus-roll or Genius pastry
  • 700ml skimmed milk
  • 80g cocoa powdersieved (gluten free)
  • 100g xylitolsold as Total Sweet Xylitol in supermarkets
  • 1/2tsp vanilla essence
  • 50g dark chocolatehigh cacao content, low sugar (gluten free) variety
  • 4medium egg yolks
  • 15g xylitol
  • 15g custard powdergluten free if needed
  • 1 lemonfinely grated zest
  • 2large orangesfinely grated zest
  • 4seets leaf gelatineor 7g
  • cold water
  • 250g fromage frais
  • xylitol to taste
  • 10g high cacao chocolate(gluten free if needed)
Raspberry Sauce
  • 225g raspberriesfresh or frozen
  • 100g xylitoladjust quantity depending on how sweet your raspberries are
  • 1tbsp lemon juice
  • cold water if needed
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.