Recipe: Bitter Chocolate and Blood Orange Tarts

Another quick one from me today, sorry guys just think of this as the wait before the onslaught of awesome posts that I shall write up (hopefully very soon).

When the world throws at you blood oranges in the fruit bowl and copious amounts of cooking chocolate then there is really only one option and that is to bake. More precisely, Procrasti-baking, and yes I wrote it correctly. I pretty much always bake in order to avoid doing school work and what not so it was only befitting that I make something bitter in line with my online name.

Contrary to the photo, they are actually blood oranges

Taken from Lily Vanilli:
Makes:  6
Preparation time: 40 minutes
Cooking time: 25 minutes
You will need

For the pastry: 
130g unsalted butter
130g caster sugar
150g plain flour, sifted
50g cocoa powder, sifted
Pinch of sea salt

For the filling: 

125ml double cream
200g dark chocolate (minimum 70% cocoa solids), broken into small pieces
50g butter, burnt (melt the butter in a small heavy-bottomed pan for two minutes, or until a dark tan colour, then remove from the heat and set aside)
75ml fresh squeezed blood orange juice, and the zest
Zest of another orange to garnish (optional)
Pinch of sea salt

1. Preheat the oven to 180˚C
2. Cream together the butter and sugar until evenly mixed- approximately one minute. Add the flour, cocoa powder and salt. Beat until everything just comes together in a big crumbly mess.
3. Press the crumbs tightly on to the base and up the sides of your prepared tart tins and refrigerate for 30 minutes. Line, weight down with baking beans and blind bake on a baking tray for 15 minutes. Remove the beans and use the back of a teaspoon to smooth out the pastry. Return to the oven for another 10 minutes, or until crisp. Remove and place on a wire rack to cool completely.
4. To make the filling, heat the cream in a heavy-bottomed pan until it’s starting to simmer and light steam is coming off it. Remove from the heat and add the chocolate, leave to melt for 1 minute, then stir until fully melted and combined. Whisk in the burnt butter, blood orange juice and salt until evenly incorporated. Allow to cool, then pour into the baked and cooled tart cases.
5. Put into the fridge for 20 minutes to set. Ideally leave them to come to room temperature for 45 minutes before serving.
6. Garnish with the remaining blood orange zest if using.

What do you think?
My tip is to make sure you have at least 70% cocoa in the chocolate you're using, might be best if you go easy on the sugar because I found it quite sweet and so I made sure there was a pinch of salt on each tart.


  1. Looks like a good combo - bittersweet and a little tangy! Love it!

    ~Do drop by and say hello :)
    Gourmet Getaways

    1. Will certainly do! Thanks for drop by as well



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