Hey guys! Today we’ll be making some delicious Chocolate Orange Tarts.
This tart makes for a great, showstopper dessert with its classic flavour combination and delicate, crumbly pastry. This recipe has three key components - a shortcrust pastry base, a zesty orange layer and a rich chocolate ganache topping.
You can use this recipe to make trendy bite size desserts to upgrade your game.
Ingredients:
For Shortcrust pastry dough-
Cold butter - 70g
Sugar - 40g
Maida - 110g
Cold milk/ water - 10g or as required
Chocolate orange ganache-
• Sinful Belgian Chocola...
Orange zest of 1 orange for 200g of ganache
A few instructions to follow :
Clingwrap your short crust pastry dough and refrigerate it for 30 mins to 1 hour before rolling it into tarts
Blind bake in a preheated oven for approximately 15 mins at 160 degrees Celsius.
Yields about 8-10 small size tarts.
Tart shells can be refrigerated and will stay good for approximately 15-20 days
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