Easy Chocolate Orange Tart

Vegan, easy.

Calling all chocolate orange lovers! 

This is the ultimate chocolate orange dessert!

A delicious and rich chocolate pastry with a creamy chocolate orange filling, a silky smooth layer of chocolate ganache topped with fresh orange and grated chocolate.

I was approached by Microplane to try out a couple of their products. 

Microplane are a worldwide leader in kitchen tools. Their products provide professional performance and great quality with surgical grade stainless steel. The company uses the most advanced technology and their graters and zesters are extremely sharp and effective. I was asked to try out their new premium series zester/ grater and the original large shaver.

First of all be careful as they are very sharp and always keep the guard on when you’re not using them. This is a personal tip- haha!

To demonstrate what they do I decided to make an orange chocolate tart. I used the premium series zester on the oranges and the original large shaver for the chocolate decoration.

I found that they are really easy to use, are great quality and I know that I will get a lot of use out of them.

Thankyou Microplane for thinking of me to work with and for sending me your graters. I highly recommend them.

Preparation- 3 hours

Baking time- 15-20 minutes

Serves- 10+

Level- Easy

…

Ingredients for the crust

-330g of plain flour

-150g of icing sugar

-4 heaped tablespoons of cocoa powder

-240g of dairy-free butter

-1 tablespoon of water

Ingredients for the filling

-400g of block tofu

-200g of dairy-free dark chocolate (melted)

-1 large orange (zest and juice)

Ingredients for the chocolate ganache

-1 can of coconut milk (cream only)

-150g of dairy-free dark chocolate

Decorations

-Slice orange

-Dairy-free dark chocolate

…

To make the crust

Step 1- Preheat your oven to 180 degrees c and lightly grease a loose base fluted tart tin.

Step 2- In a large mixing bowl, combine the flour, icing sugar and cocoa powder.

Mix to combine.

Step 3- Add in the butter and using your hands, work the butter into the dry mixture until a breadcrumb-like consistency.

Step 4- When the mixture is like fine breadcrumbs, add in the water until it comes together.

Try not to add too much water, as it will become really sticky.

Step 5- Wrap the pastry in some baking paper and place into the fridge to chill for an hour.

Step 6- Once the dough has firmed up, roll out the pastry until around 3mm thick.

TIP- I like to roll out dough/pastry on baking paper as this prevents it from sticking to your worktop.

Step 7- Carefully pick up the pastry and lay it in your tart tin.

Using your fingertips, press the pastry into the edges of the tart tin and trim off any excess pastry.

TIP- With any leftover pastry, cut out mini stars and festive shapes to decorate your tart with.

Step 8- Place a piece of greaseproof paper on top and weigh it down with baking beans or rice.

Step 9- Place into the oven and bake for 10 minutes, then remove the paper, beans or rice and return to the oven for a further 8-10 minutes, or until lightly browned.

Step 10- Remove from the oven and allow to cool before filling.

To make the filling

Step 1- Drain the tofu and place it into a blender along with melted dark chocolate, orange zest, and orange juice.

Step 2- Blend until fully combined and creamy.

This will take around 5 minutes oh high speed.

Step 3- Pour the filling into the cooled down tart tin and smooth out with a spoon or spatula.

Step 4- Grate some orange zest over the filling (optional).

This makes for an ultra orange flavour!

Step 5- Pop the tart into the fridge for around 2-3 hours or until set.

To make the chocolate ganache

Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.

Gently heat until it comes to a light simmer then turn off the heat.

Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

Step 3- Pour the ganache over the filling and smooth out.

Step 4- Place the tart back into the fridge to set fully.

I served my tart with freshly sliced orange, grated dark chocolate.

I also made festive pastry cookies with a leftover pastry from the crust and decorated them with my homemade royal icing.

Store in a sealed container in the fridge and best eaten within a few days.

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 A huge thank you to Microplane for collabing on this recipe with me!

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