This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other.
You will need to make a divider but, as you will see, this makes everything possible and, of course, I explain all the details.
21,0175/5
Last modified on: April 15th 2015
Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
2 hours | 30 min. | 5 min. | 2 hours 35 min. |
For 1 tart : 5.44 €
![]() | Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Flaky chocolate brioche, Chocolate Truffles, ... All |
![]() | Lime (or lemon) curd: You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Lemon Tart / Meringue Pie, ... All |
![]() | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Crust for tea, Pear tart with almond cream, Little lime tarts, Apple amandine tarts from Brélès, Simple maple-syrup tart, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Pear compote , Apple Strudel, Grandma Solange's biscuits, "BN style" chocolate-filled biscuits, ... All |
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