Name: Dark chocolate tarts with cinnamon and orange zest
Cook time: 5 min
Total time: 5 min
Yield: 8
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

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

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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