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.
- Preparazione30 min
- Cottura25 min
- Dosi1 tart (8 slices)
- Acquista gli ingredienti ↓
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.
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