Home / Blog / Weekend bakers, what treats are you baking up today? We have a great Gluten Free Chocolate Orange Tart recipe by that you’ll want to try out! Not only using our Organic Cocoa Powder, but also our Luxury Dark Chocolate Chips, this tart is so packed full of taste you’ll be thinking twice about sharing it! INGREDIENTS FOR THE PASTRY 210g plain Gluten Free flour blend 80g icing sugar 24g Food Thoughts Organic Cocoa Powder ½ tsp xanthan gum ¼ tsp salt 85g cold butter, cubed 1 egg FOR THE FILLING 160g orange juice 150g granulated sugar zest of 3 oranges 250g Food Thoughts Luxury Dark Chocolate Chips 300ml double cream METHOD FOR THE PASTRY Whisk together the dry ingredients. Work the butter into the dry ingredients until you get a mixture resembling breadcrumbs. Add the egg and mix until the dough starts coming together. Knead until smooth. Roll out to about 3mm thin, transfer into a 9 inch (23cm) loose-bottom tart tin and trim away the excess. Chill for 30 minutes. Pre-heat the oven to 350F (180C) with a baking sheet on the middle rack. Dock the bottom of the pastry with a fork, line with parchment paper & fill with pie weights. Bake for 20 minutes, then remove the paper & weights, and bake for 8-10 minutes longer. Cool completely. FOR THE FILLING In a saucepan, cook the orange juice, sugar & orange zest over medium-high heat with occasional stirring until thickened and syrupy, about 10 minutes. Remove from heat and cool to about 45C. Pour hot cream over the dark chocolate chips & stir into a smooth ganache. Pour in the slightly cooled orange syrup & stir until smooth. Chill in the fridge for about 15-20 minutes until slightly thickened. Spoon the filling mixture into the pastry shell and smooth it out into an even layer. Create swirls on top & sprinkle with flaky sea salt. Chill for at least 1 hour before serving. Share or not share, we know you love it ️️

Weekend bakers, what treats are you baking up today? We have a great Gluten Free Chocolate Orange Tart recipe by that you’ll want to try out! Not only using our Organic Cocoa Powder, but also our Luxury Dark Chocolate Chips, this tart is so packed full of taste you’ll be thinking twice about sharing it! INGREDIENTS FOR THE PASTRY 210g plain Gluten Free flour blend 80g icing sugar 24g Food Thoughts Organic Cocoa Powder ½ tsp xanthan gum ¼ tsp salt 85g cold butter, cubed 1 egg FOR THE FILLING 160g orange juice 150g granulated sugar zest of 3 oranges 250g Food Thoughts Luxury Dark Chocolate Chips 300ml double cream METHOD FOR THE PASTRY Whisk together the dry ingredients. Work the butter into the dry ingredients until you get a mixture resembling breadcrumbs. Add the egg and mix until the dough starts coming together. Knead until smooth. Roll out to about 3mm thin, transfer into a 9 inch (23cm) loose-bottom tart tin and trim away the excess. Chill for 30 minutes. Pre-heat the oven to 350F (180C) with a baking sheet on the middle rack. Dock the bottom of the pastry with a fork, line with parchment paper & fill with pie weights. Bake for 20 minutes, then remove the paper & weights, and bake for 8-10 minutes longer. Cool completely. FOR THE FILLING In a saucepan, cook the orange juice, sugar & orange zest over medium-high heat with occasional stirring until thickened and syrupy, about 10 minutes. Remove from heat and cool to about 45C. Pour hot cream over the dark chocolate chips & stir into a smooth ganache. Pour in the slightly cooled orange syrup & stir until smooth. Chill in the fridge for about 15-20 minutes until slightly thickened. Spoon the filling mixture into the pastry shell and smooth it out into an even layer. Create swirls on top & sprinkle with flaky sea salt. Chill for at least 1 hour before serving. Share or not share, we know you love it ️️

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Weekend bakers, what treats are you baking up today? We have a great Gluten Free Chocolate Orange Tart recipe by @theloopywhisk that you'll want to try out! Not only using our Organic Cocoa Powder, but also our Luxury Dark Chocolate Chips, this tart is so packed full of taste you'll be thinking twice about sharing it! INGREDIENTS FOR THE PASTRY 210g plain Gluten Free flour blend 80g icing sugar 24g Food Thoughts Organic Cocoa Powder ½ tsp xanthan gum ¼ tsp salt 85g cold butter, cubed 1 egg FOR THE FILLING 160g orange juice 150g granulated sugar zest of 3 oranges 250g Food Thoughts Luxury Dark Chocolate Chips 300ml double cream METHOD FOR THE PASTRY Whisk together the dry ingredients. Work the butter into the dry ingredients until you get a mixture resembling breadcrumbs. Add the egg and mix until the dough starts coming together. Knead until smooth. Roll out to about 3mm thin, transfer into a 9 inch (23cm) loose-bottom tart tin and trim away the excess. Chill for 30 minutes. Pre-heat the oven to 350F (180C) with a baking sheet on the middle rack. Dock the bottom of the pastry with a fork, line with parchment paper & fill with pie weights. Bake for 20 minutes, then remove the paper & weights, and bake for 8-10 minutes longer. Cool completely. FOR THE FILLING In a saucepan, cook the orange juice, sugar & orange zest over medium-high heat with occasional stirring until thickened and syrupy, about 10 minutes. Remove from heat and cool to about 45C. Pour hot cream over the dark chocolate chips & stir into a smooth ganache. Pour in the slightly cooled orange syrup & stir until smooth. Chill in the fridge for about 15-20 minutes until slightly thickened. Spoon the filling mixture into the pastry shell and smooth it out into an even layer. Create swirls on top & sprinkle with flaky sea salt. Chill for at least 1 hour before serving. Share or not share, we know you love it ️️