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Spiced citrus choc tarts
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Indulgent chocolate tarts layered with spiced cream and candied citrus - a cozy winter treat.
Ingredients:
  • 335g plain flour
  • 55g icing sugar mixture
  • 35g cocoa powder
  • 185g chilled butter, chopped
  • 3 Free Range Egg yolks
  • 20.00 gm chilled water
  • Candied citrus (see notes), to serve
  • 3.75 gm ground cinnamon
  • 2.50 gm ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 600ml thickened cream
  • 40g icing sugar mixture
  • 1 tsp vanilla bean paste
Instructions:
  • In a food processor, combine flour, icing sugar, cocoa, and butter until mixture resembles fine breadcrumbs. Add egg yolks and water; process until mixture just comes together. Transfer dough to a lightly floured surface, gently knead until smooth. Cover and refrigerate for 30 minutes.
  • Divide the pastry in half. Roll out one portion into a 3mm-thick rectangle. Line a 10cm x 34cm fluted tart tin with removable base with the pastry, trim excess with a small knife. Repeat with the second portion to make the second tart. Chill in the fridge for 30 mins before using.
  • Preheat the oven to 200C. Line the pastry with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove the paper and weights or rice, then bake for an additional 10 minutes or until the pastry is dry to the touch. Allow it to cool completely.
  • For the chai cream, toast the spices in a pan over medium heat until fragrant, about 30 seconds. Transfer the spices to a bowl, then add cream, icing sugar, and vanilla. Use an electric mixer to beat until soft peaks form.
  • Assemble the tart bases on a platter, generously spread with cream, layer citrus slices on top, and finish with a delightful drizzle of syrup before serving.

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