No-Bake Chocolate Orange Tarts
Rich and indulgent no-bake Terry's chocolate orange tarts with a simple no-bake biscuit crust and chocolate orange ganache filling!
Servings 4
Calories 930kcal
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Equipment
- 4 Individual Tart Tins (8-10cm)
- Knife
Ingredients
- 80 g Butter melted
- 300 g Dark Chocolate Digestives pulsed in a food processor until fine breadcrumbs
- 1 Orange Zest only
- 157 g Terry's Chocolate Orange 1 regular milk chocolate chocolate orange, chopped
- 45 g Dark Chocolate chopped into small pieces
- 200 ml Double Cream
- 4 Terry's Chocolate Orange Minis for decoration
Instructions
- Put the biscuit crumbs in a large bowl and pour over the melted butter and orange zest. Mix to combine.80 g Butter, 300 g Dark Chocolate Digestives, 1 Orange
- Press the biscuit crumb base into the 4 mini tart tins 8-10cm diameter (making sure the biscuit extends up the sides to create a hollow for the ganache filling). Place in the fridge for 1 hour to chill (or 30 minutes in the freezer).
- Place the chopped chocolate orange and dark chocolate into a heatproof bowl.157 g Terry's Chocolate Orange, 45 g Dark Chocolate
- Put the double cream into a small saucepan and bring to a simmer (do not let it boil!), then quickly pour the hot cream onto the chopped chocolate. Leave for 3 minutes.200 ml Double Cream
- Use a metal spoon to gently and slowly stir the ganache together. Leave the ganache to firm up a bit before assembling the tarts (15-20 minutes in the fridge should be enough to make the ganache easier to spoon into the tarts).
- Take the tart tins out of the fridge or freezer and unmould then onto a serving plate.
- Spoon in the chocolate ganache and decorate with a chocolate orange mini segment.4 Terry's Chocolate Orange Minis
- Chill for at least 1 hour (or overnight) before serving.
Notes
Top Tips:
- When heating the cream for the chocolate orange ganache, make sure you don't let it boil. Bring it to a bare simmer on the hob and pour immediately onto the chopped chocolate.
- Don't stir the cream and chocolate together straight away. Leave it for 3 minutes, then use a metal spoon to slowly bring the ganache together.
- Speed up the setting of the biscuit base by placing the tart tins in your freezer for 30 minutes, rather than in your fridge.
- If you don't have mini tart tins, use large cookie cutters to press your biscuit base into. Make sure you press some of the biscuit crumbs up the sides, otherwise the ganache will leak out.
- You may have some leftover chocolate orange ganache, depending on how deep your tart tins are. You can make some easy chocolate orange pots with any leftovers by simply pouring the remaining mixture into small glass ramekins or shot glasses. Chill in the fridge prior to serving.
- Decorate the individual chocolate orange tarts with piped whipped cream for a more decadent-looking dessert.
- Sprinkle with gold and silver sprinkles for a festive sparkle.
- Use a different biscuit for the biscuit crumb base. Oreo's would work well.
Nutritional Information (Approximate)
Calories: 930kcal | Carbohydrates: 89g | Protein: 12g | Fat: 63g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 255mg | Potassium: 459mg | Fiber: 6g | Sugar: 57g | Vitamin A: 835IU | Vitamin C: 18mg | Calcium: 131mg | Iron: 6mg
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