salted chocolate, blood orange & almond tart

... with a bourbon biscuit base.

During the whole lockdown, my mom and I have been cooking together via facetime. We both absolutely love baking and chose to make something sweet on our latest cook-along.

This vegan, no-bake tart was on the menu and it turned out so well.

This is definitely one for the dark chocolate lovers... bitter, rich, fudgy and with a bit of crunch from the flaked almonds.

This cake has:

• a biscuit base made from bourbon cookies

• a layer of toasted flaked almonds

• a layer of dark, rich chocolate ganache

If you have any left-overs:

Not a problem, this cake will last in the fridge in an airtight container for about 1 week.

or cut the tart into portion sizes and freeze in an airtight container for up to 1 month.

---

SALTED CHOCOLATE, ORANGE & ALMOND TART

A no-bake tart which is easy to make and will definitely impress.

Serves: 12 slices

Tart tin size: 23cm

INGREDIENTS

• 250g bourbon biscuits (scrape the filling from half the biscuits and discard)

• 2 tbsp cacao powder

• 80g vegan butter, melted

• zest from 1 orange

• juice from 2 -3 blood oranges (about 120ml) or any type of orange

• 400g dark chocolate (70%) roughly broken into pieces

• 200ml tinned coconut milk

• 40g flaked almonds, toasted

• 1 tbsp maple syrup or agave syrup

• 1/2 tsp sea salt

INSTRUCTIONS

1. Add the biscuits to a food processor and pulse until the biscuits are a fine crumb.

2. Transfer the crumbs to a mixing bowl along with the cacao powder, orange zest and melted butter.

3. Mix thoroughly with a mixing spoon until fully combined and transfer to your prepared tart tin.

4. Use the back of a spoon to spread evenly and press the crumbs firmly into the tin. Make sure you get the crumbs up the sides of the tin.

5. Sprinkle the toasted flaked almond onto the base and lightly press into the biscuit base. Set aside.

6. Next, add water to a small pot/ saucepan and bring to boil. Place a mixing bowl on top of the saucepan/ pot but make sure the bowl does not touch the water. Add the chocolate pieces into the bowl and stir until the chocolate has fully melted. Make sure no water gets into the chocolate mixture.

7. Once melted, remove the bowl from the pot and add the coconut milk, maple syrup, salt and orange juice and mix until fully combined.

8. Gently pour the mixture over the almonds and biscuit base and spread evenly. To remove any air bubbles, gently shake the tin.

9. Put the tart in the fridge for 2 - 3 hours to set.

10. Serve with fresh orange zest and a sprinkle of sea salt. Enjoy!

---

Notes:

I used blood oranges, but any type of oranges will be fine.

Store the cake in an airtight container in the fridge.

Omit the almonds to make this recipes nut-free.

Tip:

Cut the leftover tart into portion size pieces and freeze in an airtight container.

It will keep in the freezer for 1 month. Let the tart defrost at room temperature and should be ready to eat after 15 - 20 min!

---

Have you tried this?

Let me know if you made this and tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings