Ingredients

The following ingredients have 8 Servings
  • 300 ml cream
  • 50 g butter
  • 200 g 70% dark chocolate (I used Lindt, broken up into squares (ish))
  • 75 g dried cranberries
  • 75 g pistachio kernels
  • Zest of 1 orange
  • 1 all-butter sweet pastry case (I used Tesco Finest)

Instruction

  • Put the butter and cream in a pan and heat on a very low heat until the butter has just melted. (Don’t allow the cream to boil).
  • As soon as the butter has melted, remove the cream and butter mix from the heat and add in the broken up chocolate pieces and stir vigorously until it is smooth and glossy and all the chocolate has melted.
  • Add two thirds of the cranberries and pistachios and roughly half of the orange zest and stir to mix thoroughly.
  • Pour the chocolate filling into the pre-made pastry case and smooth over with the back of a spoon.
  • Decorate with the remaining cranberries, pistachios and orange zest.
  • Once you’ve decorated your chocolate tart, you need to leave it for about an hour to set. If you are going to eat this relatively soon (within an hour or two), you can leave it to set at room temperature. If you are making this ahead of time, I would pop it in the fridge. (It does lose its shine a bit when refrigerated, but still tastes delicious!)