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Blood Orange Chocolate Tart with Jelly Top
Inspired by techniques from America's Test Kitchen.
Chocolate tart · Blood orange · French
A cocoa pastry case filled with blood orange ganache and topped with a glossy ruby blood orange jelly.
Prep50 min
Cook45 min
Total1 h 35 min
DifficultyMedium
Per serving393 kcal
Premium
ServingsMakes 10
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs
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Method
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Free sugars
Sugar (daily guide)
22.1 g per serving
44.2 % of the 50 g daily maximum · 88.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- wire rack
- 2 small saucepans
- whisk
- silicone spatula
- fine sieve
- paring knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 393 kcal |
| Protein | 4.2 g |
| Carbohydrate | 39 g |
| of which sugars | 23.7 g |
| of which free sugars | 22.1 g |
| Fat | 25.4 g |
| of which saturates | 15.6 g |
| Fibre | 2.7 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
