My Blood Orange and Chocolate Tart is an ode to all things fresh, lovely and carefree.
Seeing a pyramid of deep red, shiny-skinned blood oranges at the market the other day I couldn’t help but swoon. The smell, the texture, the colour – it was pure sensory overload and I had to, I just had to take some home.
A decadent, crumbly chocolate crust is full to the brim with a smooth and silky maple-sweetened yoghurt filling that is flecked with bright red blood orange zest and given brightness by a squeeze of home-grown lemons. Baked in the oven, chilled in the fridge and served layered with slices of orange, this tart makes me smile.
½ cup organic unsalted butter, room temperature
½ cup muscavado, or natural cane sugar
¼ tsp sea salt
1 organic free-range egg, room temperature
1 cup wholemeal flour
¾ cup buckwheat flour
¼ cup cacao powder, or good quality cocoa powder
To make the tart shell, start by making the dough. Using an electric mixer, cream the butter, sugar and salt until well combined. Crack in the egg and mix until smooth. Add in the flours and cacao powder and whiz the mixer on and off, on low speed, until the dough comes together – at this point the dough should be quite moist. Shape the dough into a ball and wrap in plastic wrap. Pop into the fridge to chill for at least an hour.
Preheat oven to 180C
Take the chilled dough out of the fridge and roll out on a lightly floured worktop. Roll it out until it is large enough to fit your tart pan. Carefully transfer the dough to the pan. Carefully press the dough into the pan, trim any excess. Place the tart pan back into the fridge to chill for another hour or so.
After an hour, take the tart pan out of the fridge and prick the dough with a fork. Line the shell with foil and fill to the rim with rice or dried beans, bake in the preheated oven for 10 minutes. Carefully take off the foil and rice and pop back into the oven to bake for another 6-8 minutes, until the crust is dry and lightly browned. Remove and let cool completely.
1 cup thick plain yoghurt
½ cup natural maple syrup – organic if possible
1 tbsp tapioca flour (arrowroot)
½ tsp salt
2 tbsp milk
2 free range organic eggs
Zest of a blood orange
Juice of half a lemon
Basil leaves, for garnish
Orange blossom water, for serving
Place the yoghurt in a bowl and stir until smooth. Add the maple syrup and mix well for 2 minutes. Scrape down the sides as needed.
In a separate bowl, whisk together the tapioca flour and salt. Add the milk and eggs and whisk until smooth.
Gradually stream the egg mixture into the yoghurt and beat for 3-4 minutes, until the mixture is smooth and loose.
Add the zest and lemon juice and stir to combine.
Pour the mixture into the pre-baked tart shell. Pop into the oven to bake for 20-23 minutes. The filling should be firmly set, and no longer wobbly. Remove from the oven and let cool completely. Refrigerate for a couple of hours for the best result. Serve topped with slices of blood orange, basil leaves and a drizzle of orange blossom water. A nice big scoop of vanilla bean ice cream is also a wonderful serving companion.