Its nearly almost fall.. and while we sit here remembering the amazing summer weather we had, lets remind our tummies aswell! 🙂 Bake this easy peasy summery turned almost fall tasting tart – Its got chocolate, cream, lime, and strawberries! Hello..need i say more! YUM! 🙂
Here’s how you make it!
INGREDIENTS
For the crust:
- 1 large egg yolk
- 2 tablespoons ice cold water
- 2 tablespoons orange juice
- 1 cup flour
- 1/4 cup dark cocoa powder
- 1/2 cup icing sugar (powdered sugar)
- 1/4 teaspoon salt
- 115g unsalted butter. cold and cut into cubes
For the filling:
- 1/2 Cup vanilla pastry cream (for recipe click here)
- 4 tbsp lime zest
- 1 Cup cream , whipped/chilled
- 1 Cup strawberries
- 2 tbsp sugar
- 150g dark chocolate, chopped
- 1/2 tsp coarse salt
- 1 Cup cream
METHOD
For the crust:
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In a small bowl or jug, whisk together the egg yolk, water, and orange juice.
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In a large bowl, mix together the flour, zest, cocoa powder, sugar, and salt. Add the butter, and using a pastry cutter, or two forks, cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
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Add the egg mixture, and stir with a rubber spatula or wooden spoon until the dough starts to come together.
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Transfer the dough to a floured surface, and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze for up to 1 month. Thaw overnight in the fridge before use.
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On a lightly floured surface, roll out the dough to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough. Roll the pin over the top of the tin to cut off the excess dough. Prick the base all over with a fork. Place in the freezer for 30 minutes.
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Preheat the oven to 180C/350F/Gas 4.
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Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 4 minutes. Brush the base and sides of the crust with beaten egg, and place back into the oven for 1 last minute. Leave to cool on a wire rack.
For the filling:
- Start with putting your chopped dark chocolate into a small bowl with the coarse salt. Then in a small saucepan, bring the cream (1 cup) to a boil, and pour over the chocolate. Leave it stand for 5-10 minutes, and then stir and place into fridge until ready to use.
- Take a medium sized bowl, and pour your vanilla pastry cream in, then add your whipped cream (1 cup cream, whipped), and lime zest. Blend with a spatula until fully combined.
- In a small bowl, mix the strawberries with the sugar and let sit for 5 minutes.
Assembling:
- Start by pouring the chocolate ganache into the pastry shell. Let it sit int he fridge for 20 minutes.
- Then pour or pipe your cream on top and place your sugar syrup strawberries on top. Decorate with lime zest and some chocolate shavings!
ENJOY!
Baked By Ammna 
The chocolate orange pastry for this tart sounds amazing, but there is not orange juice or zest listed in the ingredients, although mentioned in the method. How much do we need? I look forward to making this tart!!
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Hi Sue! Fun that your thinking about trying out this recipe. However this is a chocolate tart with lime & vanilla pastry cream – there is no orange or orange zest in it. There is lime zest ,4tbsp, in the pastry cream which could be substituted for orange zest and I’m sure that would taste just as amazing! Give it a try and let me know how it turns out!
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Thanks for getting back to me. I’ve copied and pasted part of the pastry recipe below.
There is no juice or zest of any kind in the ingredients.
In the method, you state ORANGE JUICE in the first sentence, and ZEST in the second.
I’ve added the lime zest amount to my recipe, but I have no idea of how much lime juice I need,
The only mention of any juice in the whole recipe is the mention of adding orange juice.
For the crust:
1 large egg yolk
2 tablespoons ice cold water
1 cup flour
1/4 cup dark cocoa powder
1/2 cup icing sugar (powdered sugar)
1/4 teaspoon salt
115g unsalted butter. cold and cut into cubes
In a small bowl or jug, whisk together the egg yolk, water, and ORANGE JUICE..
In a large bowl, mix together the flour, ZEST, cocoa powder, sugar, and salt.
Add the butter, and using a pastry cutter, or two forks, cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
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Hi Sue! Gosh I can’t believe I missed this entirely! So sorry, you’ve been trying to bake it and I’ve not been able to read my recipe through properly (meaning I’ve got 2 kids under 2yrs that are extremely impatient right now 🙈)
Nevertheless I’ve amended the recipe, and there is 2 tbsp of orange juice to be added into the tart. Thanks for being patient and wanting to still try out the recipe! 💕 #orangedrama 🍊🧡
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Thanks for your reply.
NO problem – I remember those days – I have 21 months between my 2 kids.
I’d like to try this pie for Christmas – it’s hot here in Australia at Christmas (well, it’s meant to be).
It’s been freezing so far this spring, and we’re still having some frosts.
We normally have a week of 43C during November – we haven’t even been higher than high 20’s so far….
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Oh gosh! 43!!! I don’t think we’ve ever had that temp in Sweden! 🙈
But this would be great for Christmas. You could even bake the tart case ahead and freeze it! Then all you need to do is the filling while you bake the case. Helps with saving a bit more time towards Christmas dinner.
💕💕
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