Dark chocolate tarts with cinnamon and orange zest
Eleanor Ozich adds a gluten-free twist to traditional Christmas fare
- 5 mins cooking
- Serves 8, Makes 8
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Ingredients
Pastry
- 1 cup ground almonds
- 1 cup buckwheat flour
- 2 teaspoon cinnamon
- 1/2 cup cocoa
- 1 orange, zest
- 2 tablespoon honey
- 4 tablespoon extra virgin coconut oil or unsalted butter
- 3.5 tablespoon water
Filling
- 200 gram dark chocolate
- 3/4 cup cream
- 1 orange, zest
Method
Dark chocolate tarts with cinnamon and orange zest
- 1Preheat oven to 180°C and grease eight holes of a regular-sized muffin tin.
- 2Put the ground almonds, buckwheat flour, cinnamon, cocoa, orange zest, honey and coconut oil into a food processor. Pulse until mixture resembles coarse crumbs. With the food processor running on low, gradually add the water 1 Tbsp at a time until the dough starts to come together into a ball.
- 3Using your hands, press the dough evenly into the prepared muffin tin. Prick the pastry with a fork.
- 4Bake for 8-10 minutes or until slightly crispy. Leave to cool completely before carefully inverting the tart shells onto a baking tray.
- 5To prepare the filling, add the chocolate and cream to a saucepan over low heat. Cook, while whisking, until the chocolate has completely melted into the cream.
- 6Gently pour the chocolate sauce into the tart shells and then top with a little orange zest. Place in the fridge to set for at least 1 hour.
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