Chocolate and tangerine tart

It's time to sweeten the weekend with these delicious CHOCOLATE AND TANGERINE TART! A mini explosion of flavor with a crunchy texture of the crumble base. The refreshing flavor of tangerine and chocolate make them the ideal sweet to give the final touch to any dinner or meal.



For the crumble base:
  • 240 g wheat flour
  • 30 g Panela sugar
  • 120 g butter
  • 1 egg
For the chocolate cream:
  • 185 g melting chocolate
  • 200 g whipping cream or tinned coconut milk
  • 50 ml tangerine juice
  • 50 g tangerine zest

Step by step :

Mix all the ingredients of the base to obtain crumbs and cover 8 small molds lined with greaseproof paper (12 cm diameter molds). Stripe
Press the dough over the entire surface of the mold to create a 4 or 5 mm thick layer. Stripe
Freeze the molds for about 15/20 minutes and bake 15/20 minutes at 180º (previously preheated to 200º). Stripe
For the chocolate cream, mix all the ingredients in a saucepan over a low heat and place on the crumble base. Stripe
Let cool and enjoy. Stripe
Chocolate and tangerine tart

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