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
  • Print


  • 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
  • 200 gram dark chocolate
  • 3/4 cup cream
  • 1 orange, zest


Dark chocolate tarts with cinnamon and orange zest
  • 1
    Preheat oven to 180°C and grease eight holes of a regular-sized muffin tin.
  • 2
    Put 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.
  • 3
    Using your hands, press the dough evenly into the prepared muffin tin. Prick the pastry with a fork.
  • 4
    Bake for 8-10 minutes or until slightly crispy. Leave to cool completely before carefully inverting the tart shells onto a baking tray.
  • 5
    To 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.
  • 6
    Gently 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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