Indulgent chocolate orange tart

Vegan | Nut-free | Dessert

Easy

3 hours

Serves 8

This indulgent chocolate orange tart is truly one to impress your friends at a dinner party, and it’s super easy too! The sweetness from the chocolate and the zing of the orange complement each other well paired with the crunchy biscuit base makes the perfect dessert. Serve this with some coconut vegan yogurt for the ultimate tasty treat.

Ingredients

200ml Soya milk 400g Digestive biscuits (vegan) 200g plant-based butter 4 tsp White sugar 2tsp Cornflour 200g Dark vegan chocolate (75% minimum, vegan) Zest of 2 oranges

Method

  1. Begin by melting the plant-based butter either in a saucepan or 30 seconds in the microwave.
  2. Smash the digestive biscuits with the back of a rolling pin, and then pour the melted margarine into a mixing bowl. Give it a big mix with your hands to make sure it is all incorporated.
  3. Line a cake tin with baking paper, then add the digestive mixture. Press down the mixture evenly on the bottom of the tin and place in the fridge for 1-2 hours to set.
  4. Whilest it is setting, start making the filling. Pour the soya milk, 150ml water, orange zest and the sugar into a small pan on a low heat for stirring occasionally.
  5. Once it starts simmering, put the cornflour in a small bowl with a few tablespoons of the warm soya mixture and stir. Then return to the pan and slowly pour in the cornflour mixture whilst stirring constantly until the mixture becomes thicker. Once you are happy with the consistency, take it off the heat.
  6. Next, snap the chocolate and stir into the saucepan to melt and combine. Add a pinch of sea salt, before pouring into the cake tin and chill for at least 5 to 6 hours before serving.

Ingredients

200ml Soya milk 400g Digestive biscuits (vegan) 200g plant-based butter 4 tsp White sugar 2tsp Cornflour 200g Dark vegan chocolate (75% minimum, vegan) Zest of 2 oranges

Method
    1. Begin by melting the plant-based butter either in a saucepan or 30 seconds in the microwave.
    2. Smash the digestive biscuits with the back of a rolling pin, and then pour the melted margarine into a mixing bowl. Give it a big mix with your hands to make sure it is all incorporated.
    3. Line a cake tin with baking paper, then add the digestive mixture. Press down the mixture evenly on the bottom of the tin and place in the fridge for 1-2 hours to set.
    4. Whilest it is setting, start making the filling. Pour the soya milk, 150ml water, orange zest and the sugar into a small pan on a low heat for stirring occasionally.
    5. Once it starts simmering, put the cornflour in a small bowl with a few tablespoons of the warm soya mixture and stir. Then return to the pan and slowly pour in the cornflour mixture whilst stirring constantly until the mixture becomes thicker. Once you are happy with the consistency, take it off the heat.
    6. Next, snap the chocolate and stir into the saucepan to melt and combine. Add a pinch of sea salt, before pouring into the cake tin and chill for at least 5 to 6 hours before serving.

Enjoyed making this recipe?

Join in! Post a photo of your Indulgent chocolate orange tart and tag us on instagram

Chocolate flapjacks