Sweet and tangy this tart will go great with any meal and is sure to be one to remember
If you enjoy Jaffa’s this recipe is for you!
Ingredients
Base
- 310g Oreos
- 50g Dark chocolate at least 70% cocoa
- 50g Butter
- 1/2 Tsp sea salt flakes
Filling
- 100g Dark chocolate at least 70% cocoa
- 25g Cornflour
- 4 Tbsp milk
- 500ml Dollop cream
- 50g Cocoa powder
- 75g Caster sugar
- 1 small mandarin extra finely grated and juiced
- 2 Tbsp orange flavour liquore
- 2 Tsp extra-virgin olive oil
- 3/4 Tsp sea salt flakes
Instructions
Base
- Add Oreos and chocolate to a food processor and blitz until the mixture becomes crumbly. Then add in the butter and salt and blitz again until the mixture becomes a little clumpy.
- In a tart pan begin to press the mixture down on the base and the edges until it becomes an even layer. Then refrigerate for two hours.
Filling
- Finley grate the chocolate and then in a seperate bowl whisk the cornflour and milk together until smooth.
- In a large saucepan over a low heat add in the cream, grated chocolate, sieve in the cocoa powder, caster sugar, grated and juiced mandarin, orange flavour liqueur, extra-virgin olive oil and sea salt flakes. Gently whisk everything together until it all melts and combines.
- Remove from the heat and gently whisk in the cornflour mixture, then place back on the stove over a low heat. Switch to a wooden spoon and continue storing until the mixture begins to thicken. Make sure your mixture does no come to a boil.
- When the mixture is thick enough that it sticks to the wooden spoon. Remove from the heat and allow the mixture to sit until it becomes slightly warm.
- Pour the mix into the pastry base and refrigerate overnight.
- Remove from the fridge and take out of the tin. Wait 10 minutes then slice and serve.
- Enjoy!
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