Chocolate and marmalade tart

Rich and decadent, this tart combines the classic flavours of orange and dark chocolate.

Serves: 8

Preparation time: 20 mintues (excluding cooling time)

Cooking time: 20 minutes


1/2 cup (125ml) chopped Frey dark chocolate
2T (30ml) butter
2 cups (500ml) finely ground store-bought chocolate cookies or oats biscuits
Zest of 1 orange
½ cup (125ml) orange marmalade
250g chooped dark Valrhona chocolate
3/4 cup (180ml) cream
thinly sliced candied orange peel


For the tart casing:
Preheat the oven to 180ºC. Grease a 35cm x 12cm rectangular, fluted tart tin.
Place the 1/2 cup of chocolate and butter in a small microwave container and heat on the lowest setting until melted, stirring occasionally.
Add the cookie crumbs and orange zest to the chocolate mixture and blend in a food processor until well mixed.
Press mixture into the prepared tin. Bake for 15 to 20 minutes until set and lightly coloured. Cool completely.

For the filling:
In a small saucepan, heat the marmalade until warm to the touch and slightly runny.
Brush the bottom of the tart shell with some marmalade.
Place the chocolate in a medium bowl.
In a small saucepan over medium heat, heat the cream and 2 tablespoons (30ml) of the marmalade until small bubbles form around the edges of the pan.
Pour the hot cream over the chocolate.
Leave for 4 minutes, then whisk until smooth.
Pour the chocolate mixture into the casing.
Leave to cool for at least 2 hours. Remove from the fridge 5 minutes before serving.
Serve with the candied orange peel.

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