Eggless Chocolate Orange Tart (with Eggless orange curd filling)
Prep Time 30minutes
Baking time 45minutes
270gAll purpose flour
25gdutch process cocoa
4tbspmilkmore if needed
Eggless Orange curd:
70mlfreshly squeezed orange juice
1tbspfreshly grated orange zest
2drops orange gel food colouringoptional
180g55% dark chocolate
150mlheavy 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.