When I lived in Canterbury, I learned to appreciate industrial chocolate-and-orange biscuits.
The English also make a type of tart with these two flavors, which was quite common in Kentish tearooms in the 1990s.
This is the recipe I have been making for many years. It has the great advantage of combining bitter with sweet; fruity with chocolate. It is a typical dessert that I love to serve to my friends for an afternoon tea or at the end of a meal.

Orange-and-chocolate mini tarts

  • Preparation time: 120 minutes
  • Ingredients for 10 single-portion 10 cm tartlets
  • Difficulty: Average difficulty recipe

  • Ingredients
  • For the crust:
  • 230 g of all-purpose flour
  • 25 g of almond flour
  • 125 g of butter
  • 70 g of icing sugar
  • 1 egg
  • Grated lemon zest
  • A pinch of salt
  • For the filling:
  • Orange marmalade to taste
  • 200g of 55% dark chocolate
  • 150 ml of double cream
  • 50 ml of milk
  • 2 tablespoons of rum
  • 1 egg
  1. Instructions
  2. In a bowl, whisk the butter with the icing sugar and the lemon zest. Add the egg and then the flours and salt. Stir quickly.
  3. Roll up the mixture and cover it with film. Put it to rest in the refrigerator for at least two hours.
  4. Preheat the oven to 350°F.
  5. Roll out the shortcrust pastry between two sheets of baking paper to a thickness of 4 mm.
    Put the shortcrust pastry disc in a greased and floured tart pan. Prick the base with a fork, add the jam, and then leave in the refrigerator for a few minutes.
  6. Cook for approximately twenty to twenty-five minutes.
  7. Prepare the ganache. Chop the chocolate and melt it in a bain-marie.
  8. Place the milk and cream in a saucepan and bring to a boil, then pour over the chocolate. Mix with a whisk, then add the egg and rum. Pass the mixture through a sieve to remove any lumps.
  9. Remove the tarts from the oven and pour the chocolate mixture into each one up to the edge.
  10. Lower the oven temperature to 250°F. Cook for another thirty-five minutes.

Tips to ensure the success of the dish:

  •  The flour for the pastry is a weak one, with a maximum of 8% or 9% protein. This will ensure that a glutinous mess is not developed. For this same reason, the dough should be worked quickly.
  • The baking time is an estimate because each oven cooks differently. Do not allow the pastry to darken too much.
  • Use good-quality chocolate.