Dark chocolate and orange zest tart
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 8 people
  • 150g (1¾ cups) Plain flour
  • 40ml (1/4 cup) Extra virgin olive oil
  • 75ml (1/3 cup) Warm water
  • 1 Teaspoons yeast powder
For the chocolate cream:
  • 35g (3 ½ tablespoons) Corn flour (corn starch)
  • 70g (1/3 cup) Unrefined dark muscovado sugar
  • 250ml (1 cup) Soya alternative to single cream
  • 125g (4.5 ounces) Dark cooking chocolate 70% cocoa
  • The finely grated zest of 3 organic unwaxed oranges (avoid the bitter white membrane beneath the orange peel)
  1. Follow the instructions as explained in my multipurpose olive oil dough recipe but skip the salt.
  2. Preheat the oven to 175 degrees C (350 degrees F).
  3. Lightly grease with a drop of olive oil a pie pan. Once you have flattened out the multipurpose olive oil dough, press it into the pie pan and pierce the bottom with holes with the help of a fork.
  4. Bake in the middle of the oven for 10 minutes at 175 degrees C (350 degrees F) and remove from the heat.
For the chocolate cream:
  1. In a bowl mix the corn flour with the sugar. Once you have mixed them well sift the mix to break up any lump by pushing it through a flour sifter or through a fine strainer.
  2. Pour the mix into a cooking pot. Add the soya alternative to single cream and the dark cooking chocolate. Heat at low temperature and stir the mix constantly for about 5 minutes or until the chocolate is completely melted
  3. Remove from the heat, add the orange zest and mix.
For the final preparation:
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Pour the chocolate mix over the previously baked tart dough.
  3. Bake in the oven for 20 min at 175 degrees C (350 degrees F).
  4. Remove from the oven and leave to cool.
The preparation time is 15 minutes + the rise of the dough
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/dark-chocolate-and-orange-zest-tart/