NO-BAKE NARANGI & CHOCOLATE TART
FOR THE BASE
195g shortbread biscuits
95g butter, softened
1 tbsp. melted butter, for greasing
#protip: If you don’t have shortbread biscuits, you can use what you have at home. Most sweet biscuits
will work, avoid salty biscuits.
NARANGI JAM LAYER
135g narangi jam
- I made this jam with just two ingredients; the juicy, tart narangi from I Say Organic and sugar.
One part pitted narangis and two parts cane sugar, boil together on a medium flame. Keep an eye
and stir occasionally so it doesn’t stick to the bottom of the pan. We rely on the juicy narangi for
moisture so you don’t need to add water, it will only increase the cooking time!
220g good quality dark chocolate (minimum 55% cocoa), chopped
175g unsweetened cream
1/2 tsp sea salt, optional
I used some leftover dehydrated orange & chocolate barks that I made for a cake at Baked Love but
really, its up to you. Get creative! You can use mausambi segments (hello seasonal produce!),
chocolate chips, nuts or just simplify your life by having a slice of this gorgeous tart with a scoop
(or two, ahem) of vanilla ice cream.
FOR THE BASE
Grease your favourite 10cm pie dish with the extra melted butter and set aside. If you don’t have a pie dish, you can use a glass bowl with a flat base.
Blitz together biscuits & butter in a food processor and pour into the greased pan.
Spread and press the mixture lightly to line your dish as evenly as possible.
Put this in the fridge to cool while you prepare the chocolate filling.
FOR THE CHOCOLATE FILLING
Put the chopped chocolate in a bowl.
In a clean pan, heat the cream on a low flame and remove it from the heat before it boils. Be careful not to overheat the cream as it may cause the filling to split.
If you are using the salt, add a pinch at this stage.
Pour the hot cream over the chopped chocolate and let it sit for a minute or so. Stir it with a fork or a whisk till all the chocolate has melted and voila, your chocolate filling is ready to go! Don’t worry if you see tiny, ‘un-melted’ chocolate chunks. You can let this be (think chocolate chip tart-YUM!) or give it a few seconds in the microwave for a smooth filling.
Here comes the super fun bit- pouring the chocolate filling into the cooled tart shell. Make sure your tart shell is hard when you touch it. If not, pop it into the freezer till set.
Spread a layer of the narangi jam on the cooled tart shell.
Pour the chocolate filling on top and refrigerate till set.
Alternatively, if you would like to pipe the chocolate filling like I did, you can set it in the fridge for 30-40 minutes. Then transfer this into a piping bag with a round tip and pipe away! Garnish as desired.
Note: This will keep well for 4-5 days - if it lasts that long! The tart and filling can be made one day ahead and stored separately. Cover the pie dish with foil, store the chocolate filling in an airtight container and refrigerate. Just assemble at the time of serving. One of my customers carried a massive version of this tart to Singapore with her. She sliced the pie, froze it to increase its shelf life and enjoyed it every day for a week! Before this, I wouldn’t have recommended you freeze it, but go ahead, freeze it if you need to and it might just come in handy during a rainy day!
If you try this recipe, share a photo on Instagram and tag me @vatsalajainn. I’d love to see what