Chocolate Orange Tart

It’s Christmas Eve and what better way to celebrate than with a chocolate orange tart!  This tart is rich, creamy and indiscernibly healthy. How you wonder? If you use coconut cream and a refined sugar-free dark chocolate it is gluten, dairy and refined sugar free, which seems surprising for how decadent it is. Even if you use full cream and 85% Lindt chocolate, it’s still a gluten free dessert with minimal added sugar! 

This makes our Chocolate Orange Tart the perfect to please both the health conscious and the more indulgent festive eaters. With that, we wish those celebrating a Merry Christmas and a Happy New Year!  

We are so grateful for your loyal support through out 2018. We wouldn’t have been able to make it this far with out our most important ingredient – you our customer. Your continued support has allowed us to grow the team and get more creative in the process. We hope to continue to deliver the freshest, tastiest hand picked fruits to you and to continue to brighten up your days.

Chocolate Orange Tart (makes one 21cm tart)  

1 hour 15 mins

Ingredients for the crust

  • 120g gluten free flour
  • 120g buckwheat flour
  • 2 free range eggs
  • 100g butter
  • 100g coconut sugar
  • Zest of one orange from the Fruitful Day Box
  • 1 tea spoon cinnamon
  • ¼ tsp salt

Ingredients for the filling

  • 1 ¼ cups full cream or coconut cream
  • 2 tea spoon orange zest from the Fruitful Day Oranges
  • 300g dark chocolate (I used 85%)
  • 2 eggs
  • Pinch of salt

METHOD for the crust

  1. Remove butter from the fridge to soften and preheat the oven to 180 degrees C.
  2. Add all dry crust ingredients to a mixing bowl; gluten free flour, buckwheat flour, coconut sugar, zest, cinnamon & salt and sift together.
  3. Chop butter into cubes and whisk eggs in a separate bowl.
  4. Put cubed butter and eggs into the bowl with the dry ingredients and bring together as a dough in your hands.
  5. Wrap dough in the cling film and allow to harden in the fridge for one hour.
  6. Grease a 21cm tart tin or silicon mould with ghee or coconut oil.
  7. Once the dough is set, remove from the fridge and place onto a clean, dry floured surface.
  8. With a rolling pin, roll the dough into a flat circular shape. You may not be able to roll it very thinly as gluten-free crusts are much harder to work with.
  9. Once in the mould, you can press with your fingers to even it out across the bottom and up the sides. Then prick the crust with a fork all over.
  10. Cut out a circle of baking paper approximately 30 cm in diameter.
  11. Place this over your pie crust and pour some rice or beans into the centre to hold the paper down – this is called ‘blind baking’ – it allows the crust to bake evenly on it’s own before putting the filling in. The beans or rice act as weights to hold the baking paper down.
  12. Blind bake for 15 minutes and then set aside while making the filling


METHOD for the filling

  1. Put cream in a heavy bottom saucepan on medium heat and add the zest and salt. Bring to a simmer and stir.
  2. While cream is heating, finely chop 230g chocolate and place in a wide bottomed bowl.
  3. Pour 90% of the cream onto the chocolate and let it sit for 3 – 5 minutes. This allows the cream to melt the chocolate.
  4. Pour the remaining cream into a bowl with the eggs and whisk quickly. This tempers the egg mixture so the eggs don’t curdle when they come in contact with the hot cream.
  5. Next, add the egg and cream mixture to the chocolate and cream mixture. Stir with a whisk from the centre outwards until everything in incorporated evenly.
  6. Pour this mixture into the crust and bake for 18 minutes or until the chocolate is set in the centre.
  7. Remove from oven and cool on a rack.
  8. Remove from tart tin and garnish with remaining chocolate and orange zest.


Leave a Reply

Your email address will not be published.