This is a sponsored post in collaboration with All Time Plastics. I only work with brands that I use and love, as always all views and opinions expressed are my own.
Hey guys, I’m back with another chocolate orange combo dessert. Safe to say that I am really loving this combination in my desserts and you can expect more (hahaha). This one’s extra special because the lovely people at All Time Plastics sent me their new Prep Range. I have never been so impressed with a prep range this month. I started baking over six years ago and I have used my fair share of bowls, measuring cups and jugs. Trust me, your girl knows that the classic Pyrex glass bowls and measuring mugs are AH-mazing. But if you are someone who moves every few months/years and/or have a smaller budget, Pyrex might not be the best option. I have used so many plastic kitchen-prep ware and they have been monumentally disappointing, especially the liquid measuring cups that have the flimsiest handles that break after the third use.
I have shown no mercy to this range and I am so impressed with how sturdy all the products are. The little details are very well thought out and I am 100% sure they will be travelling with me in my upcoming move. My favourite product has to be the liquid measuring cup because of how sturdy it is. The best thing is the spout which makes pouring so easy. Needless to say, the entire range, with the mixing bowls that have a protruding edge to work as a handle and the anti-slip, anti-skid feature makes it amazing to multitask as I can whisk with one hand and stir my simmering pot with the other. This range is available on Flipkart and if you are looking for a prep range that will last for a long time, this is it.
This tart is one beautiful marriage of one of my favourite flavour duos now, Chocolate and Orange. I originally intended to make a classic shortbread crust but while making the dough I changed my mind. The intense chocolate shortbread with the luscious eggless orange curd filling and the whipped chocolate ganache makes this tart so intense and delicious, you will not be able to stop eating it. Let’s make this tart shall we?
Eggless Chocolate Orange Tart (with Eggless orange curd filling)
- 270 g All purpose flour
- 25 g dutch process cocoa
- 70 g castor sugar
- 150 g salted butter melted
- 4 tbsp milk more if needed
Eggless Orange curd:
- 230 ml milk
- 70 ml freshly squeezed orange juice
- 1 tbsp freshly grated orange zest
- 25 g cornflour
- 100 g cream cheese
- 100 g castor sugar
- ¼ tsp salt
- 2 drops orange gel food colouring optional
- 180 g 55% dark chocolate
- 150 ml heavy whipping cream or 25% milk fat cream
Make the crust:
- In a large bowl add all your dry ingredients (flour, cocoa and sugar), mix to remove any lumps.
- Pour the melted butter and gently knead to bring the mixture together. Add milk one tbsp at a time till the dough holds itself together. Do not vigorously knead the dough, keep the handling to a minimum. Set this in the fridge for 25-30 minutes.
- Preheat your oven to 190 C. Take a 9 inch loose bottom tart shell and set it aside. Flour a clean surface and roll out the refrigerated dough into a 11 inch circle roughly with a rolling pin. Roll this onto the rolling pin and transfer it to the tart shell, gently press it evenly into the shell.
- Score the bottom of the tart pan and bake it for approximately 25-30 minutes or until the shell is set. Once baked, keep it aside to cool.
Make the eggless orange curd:
- In a heavy bottom saucepan, add the milk, cream cheese, orange zest, salt and sugar. Place on low-medium heat and stir constantly till the sugar and cream cheese melt.
- Meanwhile, in a separate bowl mix the cornflour and orange juice, stir with a whisk vigorously till there are no lumps and preheat your oven to 170 C.
- Pour this into the milk mixture and keep stirring till the mixture comes to a boil. (boiling activates the cornflour) You can add orange food colouring at this point if you like.
- Pour this mixture into the tart shell and place it in the oven at 170 C for 15 minutes.
- Once baked, let the tart cool on a wire rack.
Make the whipped ganache:
- In a microwave safe bowl or a heavy bottom saucepan, heat the cream up to a simmer. Now take it off the heat, add the chopped chocolate and let it sit for 5 minutes. After that, stir to combined, the residual heat of the cream will melt the chocolate and you will get a smooth and silky ganache.
- Let this ganache cool down completely and thicken up. You may also place it in the fridge for roughly 2 hours, stirring every 15 minutes. After that you need to whip the cold, thick ganache with a hand held mixer till it becomes lighter in colour.
- Spread this on top of the cooled tart shell with the orange filling and refrigerate this for 4-5 hours.