CHOCOLATE ORANGE TART WITH STRAWBERRIES

30 MINS. PREPARATION - 15 MINS. COOKING - 5 HOURS REFRIGERATION

Serves 8

INGREDIENTS

Preheat the oven to 180ºC/350ºF.
Melt the butter over a low heat. Blend the McVITIE’S DIGESTIVES© and the almonds in a processor and, with the processor on low speed, slowly add the melted butter until just combined.
Pour the McVITIE’S DIGESTIVES^© base into a 20cm square or round springform baking tin and level with the back of a spoon, pushing the mixture up at the sides to form a tart base with sides. Chill for 20 minutes.
Bake the crust for 12-15 minutes. Cool completely.
Meanwhile, gently heat 1 cup of cream in a heavy bottomed pan until bubbles just begin to form around the edges. Add the chocolate and butter, and stir with a balloon whisk until both have melted completely.
Add the zest of one orange and the remaining ¼ cup of cream as needed, the filling should be thick but not so thick that it won’t pour.
Cool to room temperature, whisk again and pour into the cooled tart shell. Chill for 4-5 hours, preferably overnight.
Carefully remove from the tin and garnish with the strawberries, orange slices and slivered almonds before serving.

Preheat the oven to 180ºC/350ºF.
Melt the butter over a low heat. Blend the McVITIE’S DIGESTIVES© and the almonds in a processor and, with the processor on low speed, slowly add the melted butter until just combined.
Pour the McVITIE’S DIGESTIVES^© base into a 20cm square or round springform baking tin and level with the back of a spoon, pushing the mixture up at the sides to form a tart base with sides. Chill for 20 minutes.
Bake the crust for 12-15 minutes. Cool completely.
Meanwhile, gently heat 1 cup of cream in a heavy bottomed pan until bubbles just begin to form around the edges. Add the chocolate and butter, and stir with a balloon whisk until both have melted completely.
Add the zest of one orange and the remaining ¼ cup of cream as needed, the filling should be thick but not so thick that it won’t pour.
Cool to room temperature, whisk again and pour into the cooled tart shell. Chill for 4-5 hours, preferably overnight.
Carefully remove from the tin and garnish with the strawberries, orange slices and slivered almonds before serving.