Chocolate and orange is a pairing Sicilian pastry knows well. In this tart a thin layer of Scyavuru Orange Cream, made with real orange powder and orange essential oil, sits under a dark chocolate ganache, finished with strips of candied orange peel.
A shortcrust tart with a layer of orange cream under a dark chocolate ganache.
- Prep30 min
- Cooking25 min
- Makes1 tart (8 slices)
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Ingredients (23 cm tart)
- 1 sheet of shortcrust pastry (about 250 g)
- 150 g Scyavuru Orange Cream
- 200 g dark chocolate (60–70%)
- 200 ml fresh cream
- 20 g butter
- Candied orange peel
- Unsweetened cocoa powder (optional)
Preparation
- 1. Bake the shell Line a 23 cm tart tin with the pastry, prick the base and blind bake at 180°C (355°F) for 15 minutes with baking beans, then 10 minutes without. Let it cool.
- 2. Orange layer Spread the orange cream evenly over the base.
- 3. Ganache Bring the cream to a simmer, pour it over the chopped chocolate, wait one minute, then stir until glossy and add the butter. Pour over the orange layer.
- 4. Set and decorate Chill for at least 3 hours, then decorate with candied orange peel. Take it out of the fridge 20 minutes before serving.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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