Seville orange chocolate tart
For the base
100g digestive biscuits
50g unsalted butter
90g dark chocolate
1 tsp Pure Sea Salt
For the filling
300g dark chocolate
250ml double cream
1 Seville orange, juice of (save the zest to decorate)
1tsp vanilla extract
Pure sea salt
This is a very rich and indulgent no-bake chocolate tart, perfect to make for anyone you love this St Dwynwen’s day. The salted dark chocolate pecan and biscuit base is filled with rich chocolate and Seville orange ganache. Seville oranges are sharp and bitter, beautifully balancing the sweetness of the chocolate.
Serve with our Salted Caramel for extra deliciousness.
You’ll need a 20cm loose bottomed tart case.
Start by either using a food processor to blitz the biscuits and nuts or bash with a rolling pin in a sealed bag. You want to keep some texture so don’t make the mixture too fine. Melt the butter and the chocolate in a bowl over simmering water until melted. Combine all the ingredients together with the salt. Taste and add more salt if needed. Press into the tart case. Chill in the fridge for at least an hour, or the base can be made a day ahead and kept refrigerated.
To make the filling, again melt the chocolate in a bowl over simmering water. Heat the cream in a small pan until warm, do not let it come to the boil. Off the heat, pour hot cream over the melted chocolate and mix well. You should have a glossy ganache, add the orange juice and the vanilla. The ganache should be glossy but if the appearance is grainy or it looks like it may have split, return the bowl over a pan and whisk vigorously over a low heat and this trick should bring your ganache back to how it should be.
Pour the ganache into the tart case, smooth the top and sprinkle with the orange zest. Chill for at least an hour or until firm enough to slice.
Recipe + image: Elly Kemp