No Bake Choc Orange Tart with Mandarin Sauce
- 205g Oreo Cookies
- 60g butter, melted (not hot)
- 2 x 100g Lindt Excellence 90% Cocoa Chocolate
- 100g milk chocolate buttons
- 200ml cream
- zest of half an orange
- 2x 312g tin mandarin segments
- 1 Tbsp Caster Sugar
- 1 tsp Cornflour
How to Whip Perfect Cream
Grease and line 1 large 24cm tin or 4 x12cm loose bottom tart tins.
Place cookies in a bag and bash them gently or in a food processor pulse them to a fine crumb.
Mix melted butter and cookie crumbs together. Gently press into the bottom of the tart tins using the back of a spoon. Place in the fridge to chill.
Break chocolate into bits and place in a bowl with chocolate buttons.
Pour cream into a saucepan and gently bring to a simmer, you want it just hot, not boiling. Remove from heat, sprinkle in orange zest then pour over the chocolate. Stir gently until the chocolate is smooth and silky.
Remove tart cases from the fridge and fill with chocolate sauce. Return to the fridge and chill until set (about 15 minutes).
To make the sauce: Open 1 tin of mandarins, drain the syrup into a saucepan (approximately 150ml). Bring to a boil.
Mix caster sugar and corn flour together and slowly whisk into the boiling syrup. Add mandarin segments and cook for 15minutes or until the sauce is thick and reduced.
To serve remove tarts from the fridge, decorate with mandarin segments and pour over sauce.
By Jax Hamilton