Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Approved coffee vino cotto chocolate tart with candied oranges 1

Coffee Vino Cotto Chocolate Tart with Bitter Oranges

Approved coffee vino cotto chocolate tart with candied oranges 1

Step 1: To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

Step 2: Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

Step 3: Wrap the dough in plastic film and refrigerate for 20 minutes before using.

Step 4: If you are making a large tart: Spray a 26 centimetre x 8 centimetre x 4 centimetre tin. Cut pastry into a 34 centimetre x 15 centimetre rectangle.

Step 5: If you are making small tarts: Cut into 10.5 centimetre discs and place into cupcake tins (spray tins first). Each small tart takes 45g of mixture.

Step 6: For both size tarts: Blind bake at 220C with weights for 15 minutes. Remove weights and return to oven for 10 minutes.

Step 7: Melt chocolate gently over a bain marie (make sure no water gets into the chocolate).

Step 8: Warm the cream and Coffee Vino Cotto together in the microwave, gently (approximately 50 seconds).

Step 9: Mix cream mixture into chocolate mixture until smooth. Pour into tart shells and allow to cool at room temperature for 2 hours.

Step 10: Once set, top the tart with Bitter Oranges in Verjuice Syrup.

Coffee Vino Cotto Chocolate Tart with Bitter Oranges appears in

Add to your favourites
Your basket Your basket   Check out