Jaffa Tarts
Gluten Free, Dairy Free & Vegan
This Jaffa Tart is formed by 3 layers (crust, orange curd and chocolate ganache) with orange peel garnish on the top. Layers of colour make it so attractive and for sure it will brighten up your day as it tastes super super delicious. You can’t resist it at all.
(Serve: 14cm tart and 24x 4cm mini tarts)
Crust INGREDIENTS
* 300 g ground almonds* ½ cup cacao powder (55g)* ⅓ cup maple syrup* 3 tbsp coconut oil, melted
Crust INSTRUCTIONS
1. Add all the ingredients into a mixing bowl and mix until combined.2. Pour the base into a tart tin and push down until compact.
My Tips
1. To ensure the mini tarts can be easily removed from the tin, a long strip of baking paper is placed before pressing in the crust dough. 2. Use a good quality cacao powder for best result. 3. Fridge the crust for an hour to set.
Behind The Scene (Used ingredients in my cooking)
Orange Curd INGREDIENTS
* 5 tbs cornflour (or cornstarch if US)* 5 tbs vegan butter or margarine* 150 ml orange juice* 170 g caster sugar more if you like it sweet and not so tangy* 1 tbs grated orange rind use organic oranges for best results* vegan orange food colouring optional
Orange Curd INSTRUCTIONS
1. Melt butter in small saucepan on low heat.2. Take off heat and mix in flour to form a paste.3. Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens.4. Take off heat and pour into your pastry case. Smooth out so it's even and place into the fridge to set.
My Tips
1. Let the curd cool down a bit before pouring onto the crust. 2. Use a piping bag to help for the mini tarts.
Behind The Scene (Used ingredients in my cooking)
Chocolate Ganache Topping INGREDIENTS
Ingredients* 150 g vegan dark chocolate* 150 ml coconut cream
Chocolate Ganache Topping INSTRUCTIONS
1. Heat coconut cream until small bubbles start to form around the outside2. Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.3. Stir chocolate through cream until it's completely smooth. If it's still lumpy, gently heat on a very low heat until completely smooth.4. Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.
My Tips
1. Do not over heat the coconut cream, as it won’t set. 2. Break the chocolate into smaller pieces in order to melt easily.
Candied Orange Peel Garnish INGREDIENTS
* 170 mls water* 170 g caster sugar plus 2 tablespoons extra* the peel from two oranges cut into very thin strips use organic oranges for best results
Candied Orange Peel Garnish INSTRUCTIONS
1. In a small saucepan heat water and sugar until sugar has completely dissolved. 2. Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don't want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.3. Place peel on the top of your completely set tart as a garnish or serve it on the side.
More Photos
Credited to:
For Crust
Healthy Living James - Vegan Chocolate Tart
https://healthylivingjames.co.uk/vegan-chocolate-tart/For Orange Curd, Chocolate Ganache Topping, Candied Orange Peel Garnish
Sara Kidd - Vegan Jaffa Tarthttps://sarakidd.com/vegan-jaffa-tart/