Orange and Pistachio Dark Chocolate Tart

This recipe was the result of waking up early with a craving for sugar, but having to justify cake for breakfast. As such, it uses dark chocolate, a slightly healthier alternative, instead of milk chocolate, with the orange and pistachio providing a lovely balance to the tart.

Makes 1 small tart (double for larger tart)

Ingredients

Filling

100g dark chocolate

100g double cream or Elmlea

1 large orange (zest of full orange in cream plus 1/4 of orange juice in final filling mix)

3 tbsp caster sugar

2 tsp vanilla extract

Crust

85g digestive biscuits

25g salted butter (melted)

35g shelled pistachios

1 large orange (Zest of full orange, juice of 1/4)

Toppings

Pistachios (grated)

Method

1. Blitz your digestives, pistachios and orange zest in a blender or food processor until it is in small crumbs. Then empty into a bowl and stir in your orange juice until combined. Next add your melted butter and vanilla extract and stir. Place in your tin (lined with plastic wrap) and chill in freezer.

2. While it chills, add your cream, sugar, vanilla extract and orange zest to a jug, stir and leave to infuse in the fridge for 1-2 hours as the base chills.

3. Add the cream mix to a pan and heat on low temperature slowly until simmering (do not boil). In another bowl break up your chocolate. Once the cream is simmering, pour over the chocolate through a sieve. Once cooled slightly add your orange juice. Mix well and pour over base. Place back in freezer for 1-2 hours to set up.

4. Grate pistachios over the top.

5. Enjoy!