Chocolate and orange custard tart
Indulge in a heavenly Chocolate and Orange Custard Tart with a wholesome twist. This recipe features a nutty sunflower seed and oat crust, enriched with buckwheat flour and cocoa powder, and sweetened with maple syrup. The creamy custard fills your senses with aromatic vanilla, fresh orange juice, and a decadent hint of dark chocolate. Perfect for any dessert lover seeking a nutritious yet delectable treat.
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!
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.
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!
Nutrition per serving
10 ServingsCalories 290kcal
Protein 9g
Carbohydrates 36g
Fiber 6g
Sugar 5g
Fat 16g
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