A surprisingly easy tart to make... when Helen our recipe developer told me the case was made with crushed bourbon biscuits I couldn't believe it! Simply crush the biscuits and mix with melted butter. Add a layer of our Seville Marmalade then top with chocolate ganache. Once set you've got a seriously delicious dinner party dessert that looks (and tastes!) like you spent hours creating it. I like mine served with a little Creme fraiche on the side. Enjoy!
Chocolate Orange Tart
Helen Upshall
Rated 5.0 stars by 1 users
Servings
8-10
Surprisingly easy chocolate orange tart using our Seville Marmalade
Ingredients
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400g bourbon biscuits
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100g salted butter
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300ml double cream
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2 tbsp caster sugar
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360g dark chocolate, broken into pieces
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50ml milk
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1/2 tsp instant espresso powder
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1 tsp vanilla paste
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225g Seville Orange Marmalade
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8 orange slices
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23cm/9” loose-bottomed tart tin
FOR THE BASE:
FOR THE TART:
TO FINISH:
YOU WILL NEED:
Directions
First, crush the bourbon biscuits to a fine crumb either by hand or in a food processor. Melt the butter before pouring into the crumb - stir to coat well.
Tip the crumb into the tart case and either using clean hands or the back of a spoon, press the crumb tightly into the tin to form the tart case. Place in the fridge for 30 minutes to harden.
In the meantime, place the cream, sugar, chocolate, milk, espresso powder and vanilla in a heavy-bottom pan and place over a low heat. Gently warm the cream, stirring regularly, until the chocolate has melted and a thick, glossy ganache is created. Allow to cool slightly.
Remove the hardened tart case from the fridge and spoon in the orange marmalade. Smooth evenly over the base of the tart case. Gently and slowly pour the chocolate ganache over the marmalade doing your best not to disturb the marmalade layer.
Carefully transfer the tart back to the fridge and refrigerate for at least 3 hours to allow the tart to fully set. When ready to serve, remove the tart from the tin then allow it to sit out of the fridge for 5 minutes. Finish the with orange slices if desired.
Recipe Note
- This tart is best sliced using a clean, hot knife
- The chocolate ganache and orange marmalade is such a beautiful combination, this recipe would work brilliantly without the tart case. Place a spoonful of marmalade in the bottom of a ramekin and simply pour over the ganache to create decadent chocolate orange pots - a great alternative if you have any gluten free guests.
