Orange and Chocolate Tart
This decadent tart pairs chocolate with orange - a perfect combo. The base is made using cacao, almond meal and orange rind. The filling is made using chocolate, coconut milk, fresh orange and orange juice. Serve with fresh cream or vanilla ice cream.
Oranges are now in season and this citrus fruit gives beautiful flavour to sweet and savoury dishes. Oranges are well known for their vitamin C content which is a powerful antioxidant, helping protect our cells from damage. They are also a good source of fibre, B vitamins, vitamin A, calcium and potassium. The peel contains higher levels of certain nutrients than the flesh, make sure you incorporate the zest into your cooking to give your meal added health benefits.
2 cups almond flour
1 free-range egg
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 tablespoon cacao or cocoa powder
1 tablespoon orange rind
1 1/2 cups coconut cream - from a can (leave in the fridge overnight or for at least 4 hours before using)
1 orange, cut into small portions
70 grams dark chocolate
2 tablespoons orange juice
1 teaspoon grated chocolate
1 teaspoon orange rind
Pre heat oven to 180 degrees, fan bake and grease a 9-inch tart tin with removable base with coconut oil.
In a bowl, mix the almond flour, egg, coconut oil, maple and orange ring until everything is sticking together.
Press the mixture into the tart tin and bake for 5 minutes, or until the crust has slightly hardened. Let the crust cool completely before adding the topping.
To make the topping, heat a small sauce pan on medium heat and melt the chocolate. Remove from the heat and stir in the coconut cream and orange juice. Keep stirring until it begins to thicken. Pour the filling over the base and evenly place the orange pieces in the filling. Place in the fridge for at least 4 hours before serving.
Once it is ready to eat, arrange orange segments onto the topping and sprinkle with grated chocolate and orange rind.