Recipes>Chocolate Recipes
Jane’s Patisserie’s No-bake Chocolate Orange Tart
by Jane Dunn from Jane’s Patisserie Classic
Easy
This decadent chocolate orange tart is a must-make for Christmas. Easy to make and prepare ahead, it is guaranteed to be a hit dessert.
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Jane’s Patisserie Classic
Jane Dunn
Jane’s Patisserie Classic
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Introduction
A simple five-ingredient tart that is also no-bake?! Oh, go on then. This flavour combination of chocolate and orange is my absolute favourite, as we all know, and making it into a simple no-bake dessert is even better. Without a shadow of a doubt I make this dessert every Christmas, as it really is that simple, and it always gets rave reviews. Of course, you can use other chocolates if you fancy, including mint-flavoured, or even just plain – I like a simple decoration on top, however, with some extra chocolate orange segments and sprinkles to boot.
Tags
Ingredients
| Base | |
|---|---|
| 300g | digestives |
| 100g | unsalted butter or baking spread |
| Filling | |
| 250g | chocolate orange slices (I use Terry’s) |
| 300ml | double cream |
| 75g | icing sugar |
| Decoration | |
| Chocolate orange slices (I use Terry’s) | |
| Sprinkles (optional) |
Method
Base
Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm (9in) loose-bottomed tart tin and set aside.
Filling
Break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly.
Whip the cream and the icing sugar up to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base.
Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm.
Notes
To make the base chocolate, add 25g of cocoa powder to the blitzed biscuits and mix in the butter as normal.
Switch up the flavour of orange chocolate with any other flavour.
For a white chocolate filling use 400g of melted chocolate.
For a dark chocolate filling use 200g of melted chocolate.
LASTS: 3+ days, in the fridge
FREEZE: 3+ months
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Ingredients
Method
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