Chocolate Orange Tart

Ingredients

Base

• 2 ¼ cups GF flour
• ¼ cup coconut flour
• ¼ cup almond meal
• ¼ cup cocoa powder
• ¼ cup coconut sugar
• 180g cold dairy free butter, roughly chopped
• 2 tbsp almond milk
• ¼ tsp salt

Ganache

• 180g orange dark chocolate, roughly chopped
• 180g dark chocolate, roughly chopped
• 400ml tin of coconut cream
• 1 tbsp orange zest (approx. 1 large orange)
• 1 tbsp lemon juice
• 40g unsalted butter, room temperature

Panna cotta

• ½ cup fresh squeezed orange juice, strained (approx. 1 large orange)
• 1 ½ tbsp gelatin
• 400ml tin of coconut cream
• 1 tbsp rice malt syrup
• 1 tbsp lemon juice

Method

Base

1. Pre-heat oven to 180℃. Grease a tart tin and set aside. 
2. Put all base ingredients in a food processor and blend until a dough forms. The mixture may be a little crumbly, but should come together when you press it with your fingers. 
3. Tip mixture into greased tart tin and firmly press into base and sides. Bake for 20 minutes. Set aside to cool.

Ganache

1. Heat 400ml coconut cream over medium heat, gradually adding 360g of chocolate and stirring until melted and smooth. Allow to simmer for 30 seconds. 
2. Turn the temperature to low, and add 1 tbsp orange zest, 1 tbsp lemon juice and 40g butter. Stir to combine and remove from heat. 
3. Pour into tart shell and place in fridge to set.

Panna cotta

1. Put ¼ cup orange juice in a bowl, and sprinkle over 1 ½ tbsp gelatin. Set aside.
2. Heat coconut cream and rice malt syrup in a saucepan. When it begins to simmer, add 1/4 cup orange juice and1 tbsp of  lemon juice, stirring continuously.
3. Add the gelatin mixture and stir until dissolved. Allow to cool before pouring over ganache layer and returning to the fridge until set.

Decorate with dehydrated citrus, grated chocolate and marigold flowers. Can be kept in the fridge for up to a week.