Choc Orange & Ginger Tart

Method

Crust:

1. Place the biscuits and cacao in a blender and blend until you have crumbs. Add the coconut oil and blend until combined.
2. Pour into your tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. 
3. Pop in the fridge while you prepare the filling. Place the biscuits and cacao in a blender and blend until you have crumbs. 
4. Add the coconut oil and blend until combined. Pour into your tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

Filling:

1. Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. 
2. Melt the choc in the microwave or break into chunks and add to the cream. Keep stirring until you have a sauce.
3. Get your crust from the fridge and gently pour in the choc. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.
4. Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the choc in the microwave or break into chunks and add to the cream. Keep stirring until you have a choc sauce. 
5. Get your crust from the fridge and gently pour in the choc. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set. Enjoy!

Chef – Aaron Calder

NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at @Hello@NOMOChoc.com. We can’t wait to see what you create!