Orange Chocolate Tart Recipe

A rich orange, chocolate ganache encased in a crisp puff pastry shell.



Prep Time

15 minutes

Cooking Time

1 hour



Recipe Ingredients

1 x 400g roll of SPAR puff pastry
375ml SPAR cream
2 tablespoon SPAR Freshline orange zest
375g dark chocolate, chopped
2 SPAR Freshline oranges, peels only (no white pith), cut into julienne strips
1 cup SPAR white sugar
½ cup water

Recipe Method

  1. Preheat the oven to 180c.
  2. To make the pastry shell: place the cold puff pastry sheet into a greased tart tin and trim excess pastry off the sides. Using a fork prick the pastry all over.
  3. Place a piece of baking paper on top of the pastry and add dry rice, dry beans or baking beads on top of the baking paper.
  4. Bake in the oven for +- 15 minutes until cooked through and golden. Take out the oven and set aside to cool.
  5. Pour the cream into a medium pot and heat until it’s about to boil. Take off the heat.
  6. Add the orange zest and allow it to infuse for +- 15 minutes.
  7. Pour the cream with the zest over the chocolate.and stir until chocolate is melted and well-incorporated.
  8. Pour into the baked tart shell and refrigerate until set.
  9. To make the candied peel: Place the orange peel in large saucepan and cover with water.
  10. Bring to a boil over a high heat and cook for 15 minutes. Drain and set aside.
  11. In a medium saucepan, combine the sugar and water and bring to a boil and cook for 5 minutes.
  12. Stir in the drained peel, reduce heat and simmer for 5 minutes, stirring frequently.
  13. Drain and place onto a baking sheet to dry.
  14. Decorate the chocolate tart with the orange peel and add some extra orange or lemon leaves for decoration.

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