This gorgeous tart owes much to a Cappuccino version by Mary Berry, which I adapted prior to making this “even more changed” version. Both are rich, tasty and sumptuous. (Also, mega-calorific, but occasionally that’s a road well worth travelling.)
Makes: 12 – 15 slices, depending how big you want them
Level: Easy (No actual baking required)
Time: 20 minutes for the base plus time in the fridge. 30 minutes for the filling plus time in the fridge.
Need: A 23cm/9” loose bottomed tart tin with fluted sides
Ingredients for the base
- 50g – 60g white chocolate broken into pieces
- 75g – 90g butter
- 20g golden syrup
- 15 – 17 digestives (or similar biscuits) finely crushed
- Orange food colouring (optional – I just fancied an orange coloured base)
* If, like me, you want a nice thick biscuit base, go for the larger amounts
For the filling
- 350g dark chocolate, broken into pieces
- 100g butter
- 250ml double cream
- Zest and juice from half a large orange
- And/or some orange extract
- 200g full-fat crème fraîche
- More orange zest
1. To make the base, melt the chocolate, butter and golden syrup in medium saucepan on a low/medium heat. Remove the pan from the heat, add the crushed biscuits and stir well to combine. (Or have the crushed biscuits in a separate bowl and add the mixture.)
2. Press the mixture into the base of the tart tin and chill in the fridge. (I left mine overnight and filled it the next day)
3. To make the filling, put the chocolate, butter and double cream in a large heatproof bowl. Set the bowl over a pan of simmering water and stir regularly until the mixture is smooth and runny. Stir in the orange zest and juice and/or the orange extract. Remove from the heat and allow the mixture to cool a little, then stir in the crème fraîche. Mix gently but thoroughly.
4. Carefully pour the mixture into the biscuit base and chill for a minimum of two hours, or ideally overnight, until set.
5. Remove the tart from the tin and place it on a cake stand or serving plate.* Decorate with the remaining orange zest.
* Tips: To get a smooth top surface use a warm angled spatula. Cut the tart with a slightly wet knife for a good edge.
I hope you make and enjoy this super tart. For a cappuccino version with a dark base replace the white chocolate with dark in the base and add a teaspoon of instant coffee diluted in a small amount of hot water into the filling mixture, or use coffee extract. And, omit the orange elements of course.
My cappuccino version
I had planned to make a raspberry version and may do soon. In fact you could beat me to it. I’d love to hear from you if you do. I’ll use dark chocolate in the base. For the filling I’ll use white chocolate and fresh raspberries. For the decoration, either more fresh raspberries or freeze dried – it depends how soon the tart will be consumed.
For many more lovely recipes click this link. If you’d like to make a comment or ask a question that would be great, just go to the contact page. Click here for the home page. In the meantime, below is a selection of some of my favourite bakes that you could try.
Cherry and Walnut Rustic Scones
PS: I made the cappuccino version first for a church event – one of our alpha meals. I was a bit concerned in case the biscuit base would soak up the mixture so I brushed it with melted white chocolate. It was probably unnecessary, but added in a bit more chocolate and no one complained.