{"id":3108,"date":"2015-12-21T09:30:38","date_gmt":"2015-12-21T09:30:38","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=3108"},"modified":"2024-10-29T10:04:19","modified_gmt":"2024-10-29T10:04:19","slug":"no-bake-terrys-chocolate-orange-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2015\/12\/21\/no-bake-terrys-chocolate-orange-tart\/","title":{"rendered":"No-Bake Terry’s Chocolate Orange Tart!"},"content":{"rendered":"

A DELICIOUS no-bake Terry’s chocolate orange tart – a no-bake biscuit crust, and a creamy chocolate orange filling… heaven!<\/h2>\n

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Chocolate orange<\/h3>\n

Obviously, I am obsessed with Terry’s Chocolate Orange… I now have SEVEN recipes dedicated to the delicious Chocolate that is all worldly and holy – but this one is SO easy to make, and so delicious to eat it is silly.<\/p>\n

Obviously, one of my best successes so far is my No-Bake Chocolate Orange Cheesecake<\/a> – one of the most popular recipes on my blog by far, and you all LOVE it! But this little beauty is for those of you who want something deliciously no-bake, creamy, chocolatey orangey – but even easier than my cheesecake! It’s basically just the cheesecake, but without the cream cheese, but hey ho… it’s delicious. <\/p>\n

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Biscuit Base<\/h3>\n

For a tart like this I always tend to use a biscuit crust like you do in a cheesecake because it’s easy. I always use a digestive biscuit for a base like this as they are cheaper to buy, have a nice flavour, and it creates a lovely crunchy base for any dessert. I always blitz my biscuits in a food processor to a really fine crumb, as you can’t really afford to have too many big lumps in the biscuit. You can use a bowl with the end of a rolling pin, or a sandwich bag, but as I say – a really fine crumb is needed. <\/p>\n

You can then melt down some baking spread, or unsalted butter, until smooth and mix into the biscuits. It creates a wet sand like texture and this is exactly what you need. Press this into the base and sides of a 9″ loose bottomed tart tin<\/a> firmly. I find it easier to use the back of a spoon to press it into the sides first, and then use the leftover on the base to make sure that it’s all evenly distributed. <\/p>\n

You can make the base chocolate flavoured by adding in 25g of cocoa powder, and using the rest of the recipe as normal. I generally prefer to use cocoa powder compared to a chocolate covered biscuit as I find it sets better. <\/p>\n

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Tart filling <\/h3>\n

The filling for this tart is only three ingredients, and it really is so simple to make. I whip together double cream and icing sugar to soft peaks first, and I generally do this with an electric hand mixer. You can of course do this by hand, or with a stand mixer, you just want to make sure you get to soft peaks and don’t over whip. <\/p>\n

I melt the Terrys chocolate orange until smooth in the microwave in short bursts, and let it cool slightly, before mixing into the whipped cream. I find it creates a more mousse like texture doing it this way which I adore. If your chocolate sets into little bits, it’s seized slightly with the temperature. You want to make sure that the melted chocolate has properly cooled before whipping it in to prevent this – but you can also gently fold it with a spatula to help prevent this. <\/p>\n

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Decoration<\/h3>\n

The decoration is equally as simple as the rest of the dessert, because it’s one of the ingredients already in it. Technically, to include sprinkles as a decoration, this is only a SIX INGREDIENT recipe. I would personally say five ingredients as I don’t count sprinkles, but that’s just me. <\/p>\n

I don’t add any whipped cream to this one, as I like fanning out a Terrys with the circle of the tart, but that is up to you. After I have spread the filling on the base, I add the terry’s segments and sprinkles straight away so that they set into the tart as it’s in the fridge as well. <\/p>\n

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Tips & Tricks <\/h3>\n