Chocolate Orange Tart

Ouadie Rhabbouron
Ingredients for chocolate orange tart: Biscoff cookies, heavy cream, dark chocolate, butter, sugar and oranges.

Crust tips

Ratio: For a package of Biscoff cookies (8.8 ounces/250 grams) use 1 stick of unsalted butter. This yields enough crumbs to cover an 8 or 9-inch tart pan with a removable bottom (20 or 23 cm).

This is a quick no-bake tart recipe, but you can bake the crust if you would like a firmer and less crumbly crust. Bake at 320–350°F (160–175°C) for about 10 minutes.

I find that it is best to process the Biscoff cookies until very fine crumbs. This makes it easier to press them into the pan. If you notice larger cookie chunks, pick them out so the crust presses neatly into the sides.

Chilling is mandatory before the ganache filling goes in. It will need either 30 minutes in the fridge or 15 minutes in the freezer.

Mixing crushed Biscoff cookies with melted butter for the tart crust.
Pressing cookie crumbs into a fluted tart pan.

How to make ganache filling

 

 

 

Continued on the next page

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.

«« Previous Next »»