Rich Chocolate Orange Tart with Raspberry Sauce

This incredible tart looks like one of the most indulgent desserts going. But with double cream being replaced by fromage frais and sugar with the natural alternative xylitol, along with some other healthy twists, appearances and taste can be deceiving!

Chocolate Orange Tart by Phil Vickery

Chocolate Orange Tart

 Preparation time: 30 minutes      Cooking time: 30 minutes Tart ingredients
  • 350g shortcrust pastry, ready rolled
  • 700ml skimmed milk
  • 80g cocoa powder, sieved
  • 100g Total Sweet Xylitol
  • ½ tsp vanilla essence
  • 50g high cacao chocolate, with a lower sugar content (try Lindt Noir, 90%)
  • 4 medium egg yolks
  • 15g Total Sweet Xylitol
  • 15g custard powder
  • finely grated zest 1 lemon
  • finely grated zest of 2 large oranges
  • 4 sheets (7g) leaf gelatine
  • cold water
  • 250g fromage frais
  • xylitol to taste
  • 10g high cacao chocolate
  Tart method
  1. Roll out the pastry and line a 23cm, 9 inch loose bottomed tin, then chill for 30 minutes.
  2. Bake pastry at 200C, 180C fan, gas 6 for approx 25 minutes or until golden brown.
  3. Brush with beaten egg and return to the oven to set for 5 minutes, remove and cool.
  4. Warm the milk and just before boiling, whisk in the cocoa powder, xylitol, vanilla and chopped chocolate.
  5. Whisk the egg yolks and custard powder in a small bowl for 2 minutes.
  6. Pour over the chocolate milk mixture and whisk well, it will thicken quite quickly.
  7. Whisk in the soaked gelatine until dissolved and finally the orange and lemon zests.
  8. Pour into the cooked pastry base, cool slightly the slightly and chill for 2 hours, best overnight.
  9. Lightly beat the fromage frais and add the xylitol to taste, then spoon on top of the tart.
  10. Cut into wedges and serve with raspberry sauce see below.
  RASPBERRY SAUCE Ingredients
  • 225g fresh raspberries or good quality frozen
  • 100g Total Sweet Xylitol this is an approximate as some raspberries are sweeter than others
  • 1 tbsp lemon juice
  • a little cold water if needed
  Method
  1. Place the raspberries in a liquidizer along with the sugar and lemon juice.
  2. Blitz until smooth you may need to add a touch of cold water to let the sauce down if it’s too thick.
  3. Pass through a fine sieve and chill well.
 

Phil Vickery

As a father, and general advocate of healthy living Phil appreciates the need to eat healthier. As a chef he always wants to create dishes that look and taste amazing and in particular desserts that feel indulgent and a little bit naughty.

It is this cooking contradiction that has been the drive behind the creation of this collection of recipes, which aim to provide healthier alternatives that taste and look just as impressive as their traditional alternatives.


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