Blood Orange Chocolate Tart
Updated: Mar 20
Vegan Blood Orange Chocolate Tart
This blood orange chocolate tart has a crisp, 'buttery' pastry shell, with a rich chocolate and blood orange filling, that just needs setting. It may take a bit of time, but it's simple and the outcome is definitely worth it!
Chocolate and orange are two flavours that are just so perfect together... and in a tart with 'buttery' pastry and a creamy filling, it's the perfect dessert for any occasion. Whether you're out for a party or just fancy something sweet, this tart is one you want to try.
How can I stop the pastry from shrinking down the sides?
I've found that an easy way, is to double the thickness around the top. Once you've placed the pastry in the tart case, trim the excess around the tart case, leaving about an inch. Fold this pastry down the inside of the tart case, and press it into the sides, this will create the fluted shape. Then press the top of the pastry all around the sides, to create a flat and even top and that's it... easy! The pastry will still shrink a little in the oven, but will hold up when it cools and keep the filling place.
What can I use to blind bake my pastry?
Baking beans are what we are used to seeing when blind baking pastry, however uncooked rice works just as well... and it's cheaper! Simply place a sheet of baking parchment over the pastry and fill with rice (or baking beans) to weigh it down, then pop it in the oven - just make sure to store this rice separate from the rest of your rice, as once you've used it to blind bake, you can't eat it (but you can continue to use it to blind bake).
Does this tart need sweetening?
There is no sugar in this tart, other than the small amount in the pastry, so the sweetness comes from the chocolate that you use. This means that you can get the flavour that you'd like, with the chocolate that you choose. If you prefer a sweeter tart, go for a 'milk' chocolate, otherwise a darker, bitter chocolate may be for you.
Do I need a layer of blood oranges?
There is blood orange juice in the chocolate filling, which gives the iconic chocolate orange flavour to the tart. But the blood orange slices give an extra boost to the tart, as well as a little surprise when you grab a slice to eat... so it's up to you, but I would include the layer in your tart!
What chocolate should I use?
As the sweetness of the tart is based on what chocolate you use, it's best to use one that you like. If you like a sweet tart then a 'milky' chocolate is best, but if you prefer a more bitter flavour, a darker chocolate may be for you. But whichever chocolate you choose, make sure it's a chocolate you've tried before and that you like it, as it will be carrying a lot of the flavour!
How do I store this tart?
Once this tart is set, it can be stored in an air tight container, both in the fridge or out. If stored in out of the fridge it will only last 2 - 3 days, but will last up to a week in the fridge. It can be stored whole, or cut into slices (if the pastry starts to go a little soft, it will just be the juice from the blood orange slices, don't worry).
What goes into this blood orange chocolate tart?
Plain Flour - the flour makes up the base of the pastry and provides the texture.
Vegan Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Caster Sugar - the sugar provides a little sweetness and softness to the pastry.
Salt - this help the pastry to brown and give a lovely golden colour.
Coconut Cream - this cream is what makes up the filling along with the chocolate and blood orange juice. Coconut cream has a relatively soft set, unlike chocolate, which means the filling will be soft and creamy.
Chocolate - the chocolate you use is what will determine the sweetness of the tart - a 'milk' chocolate will be sweeter than darker chocolate, but as long as you use 400g, the tart will set with the sweetness and flavour you'd prefer!
Blood Oranges - both the slices and juice will add to the orange flavour and create the distinctive chocolate orange flavour that gives the tart its name.
With this easy pastry and simple 3 ingredient filling, this blood orange chocolate tart is great for any occasion. It does take time, but the 'buttery' pastry, rich chocolate and tangy blood oranges means it's worth it! By hiding blood orange slices underneath the filling, not only will it add extra orange flavour, but it will be a surprise to those eating the tart... I mean who doesn't like chocolate and orange?
Blood Orange Chocolate Tart
Preparation Time : 20 minutes
Chilling Time : 1 hour
Baking Time : 20 - 25 minutes
Setting Time : 2 hours
– For the Pastry –
120g Butter, cubed
1 tbsp Caster Sugar
1/2 tsp Salt
2 - 4 tbsp Water
– For the Filling –
220g Coconut Cream (the cream at the top of tinned coconut milk)
1 - 2 Blood Oranges (sliced)
Juice from 1 Blood Orange
– For the Pastry –
Start by mixing 100g of flour with the sugar and salt. Add in the cubed butter and coat with the flour mix.
Once coated, use your fingers to rub the butter with the flour mixture, until it reaches a breadcrumb-like texture.
Add the remaining 80g of flour and continue to rub the mixture together, until the rest of the flour is worked into the breadcrumb-like mixture.
Then add your water 1 tbsp at a time, using a spatula to help the pastry dough form - the dough should form clumps, but if pressed together should form a dough... so add the water accordingly until it reaches this point.
Once this happens, turn the dough onto a floured work surface and gently work into a ball. Place the dough back into your bowl, cover the top and refrigerate for at least 1 hour.
After your dough has been refrigerated, preheat your oven to 220C fan.
Lightly flour your work surface and roll out your pastry dough to a size that will fill the pie tin, with some excess hanging over the sides.
Gently transfer your pastry to your tin - by rolling the dough over your rolling pin, you can easily transfer it to your tin.
Gently press the pastry into the tin and gently press the sides into the tin to created the fluted shape. Make sure there is no pastry hanging over the sides and it's all pressed into the tin.
Cover the whole of your pastry case with baking parchment and fill with baking beans or rice.
Place your pastry into the preheated oven and bake for 20 - 25 minutes. Once baked, remove the parchment and baking beans/rice to prevent it from sweating and leave to one side to cool completely.
– For the Filling –
Remove the coconut cream from the top of the coconut milk and place in a bowl with the chocolate. Place the bowl over a pan of boiling water to melt the chocolate. Leave it untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.
Whilst the chocolate and cream are melting, slice your blood oranges and arrange them layer on top of the pastry.
Once the cream and chocolate are melted add in the blood orange juice and mix until it’s all combined.
Then pour the filling mixture over the blood orange slices and smoothen the top (to remove any air bubbles, gently tap the tart on the work surface).
Place in the fridge and leave to set fully for 2 hours.
Once set, slice and enjoy with cream or ice cream... or just a slice on its own!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •