Chocolate and orange custard tart
This Chocolate and Orange Custard Tart features a nutty crust made from sunflower seeds, oats, and buckwheat flour, topped with a creamy custard infused with dark chocolate and zesty orange juice. An ideal dessert that combines richness and brightness for a delightful finish.
Cook time 35 min
Prep time 330 min
Ingredients:
1/3 cup sunflower seeds4 cups oats
1/3 cup buckwheat flour
2 tbsp dry cocoa powder
1/3 cup maple syrup
1/3 cup coconut oil
1 cup orange juice
1 yolk
2 tbsp vanilla extract
1.50 cups milk (1% fat)
2 tbsp dark chocolate
Indulge in a harmonious fusion of flavors with this Chocolate and Orange Custard Tart. The earthy bitterness of dark chocolate, combined with the zesty brightness of orange, creates a delicate balance in this delicious dessert. This tart features a unique crust made from sunflower seeds, oats, and buckwheat, lending a rustic and wholesome foundation to the creamy custard filling.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the sunflower seeds, oats, buckwheat flour, and cocoa powder. Pulse until the mixture forms a coarse meal.
- Add the maple syrup and coconut oil to the mixture in the food processor. Pulse until everything is well combined and the mixture holds together when pressed between your fingers.
- Transfer the mixture to a 9-inch tart pan with a removable bottom. Using your hands, press the mixture firmly and evenly across the bottom and up the sides of the pan.
- Bake the crust in the preheated oven for about 12–15 minutes, or until it's set and lightly golden. Remove from the oven and allow it to cool completely.
- In a medium saucepan, combine the orange juice, egg yolk, and vanilla extract. Whisk together until thoroughly mixed.
- Gradually add the milk to the saucepan, whisking continuously to ensure everything is blended.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 8–10 minutes. Be careful not to let it boil.
- Once thickened, remove the pan from the heat. Add the finely chopped dark chocolate immediately, stirring until the chocolate is fully melted and incorporated into the custard.
- Pour the custard filling into the cooled tart crust, spreading it evenly.
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours, or until the custard is set.
- Once set, remove the tart from the refrigerator. Carefully remove the tart from the pan and place it on a serving platter.
- Slice and serve chilled. Enjoy your delicious bitter chocolate and orange custard tart!
Savor the complex flavors and satisfying textures of the Chocolate and Orange Custard Tart as a sophisticated dessert for special occasions or a treat for anytime you crave something truly delightful. Pair it with a cup of coffee or a glass of dessert wine for an elevated experience. Enjoy!
Chocolate and orange custard tart FAQ:
A 9-inch tart pan with a removable bottom is ideal for this Chocolate and Orange Custard Tart. This size ensures an even crust and proper custard filling.
Bake the tart crust at 350°F (175°C) for about 12–15 minutes, or until it's set and lightly golden. It's important to let it cool completely before adding the custard filling.
Yes, you can substitute the 1% milk with almond milk, oat milk, or any preferred non-dairy milk. Keep in mind that this may slightly alter the flavor and texture.
Store the tart in an airtight container in the refrigerator for up to 3 days. It's best served chilled after being set in the fridge for at least 2 hours.
The custard is thick enough when it coats the back of a spoon and holds a line when you run your finger through it. This typically takes about 8–10 minutes of cooking over medium heat.
Tips:
- Ensure your sunflower seeds and oats are finely ground for a smoother crust texture.
- To enhance the chocolate flavor, use high-quality dark chocolate with at least 70% cocoa content.
- Chill the tart in the refrigerator for a few hours before serving to allow the custard to fully set.
- For a brighter flavor, use freshly squeezed orange juice.
- Lightly toast the coconut oil before using to bring out its nutty aroma.
- When cooking the custard, stir continuously to avoid lumps and achieve a silky consistency.
Nutrition per serving
10 ServingsCalories 290kcal
Protein 9g
Carbohydrates 36g
Fiber 6g
Sugar 5g
Fat 16g
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