Slide thumbnail







Rich Chocolate Orange Tart with Raspberry Sauce

0.0/5 rating (0 votes)
  • Serves: 8
  • Prep Time: 30 mins
  • Ready in: 30 mins
  • Difficulty: Moderate
  • Print:
Rich Chocolate Orange Tart with Raspberry Sauce

This incredible tart looks like one of the most indulgent desserts going. But with double cream being replaced by fromage frais and sugar with the natural alternative Total Sweet Xylitol, along with some other healthy twists, appearances and taste can be deceiving!


  • For the Tart
  • 350g shortcrust pastry, ready rolled
  • 700ml skimmed milk
  • 80g cocoa powder, sieved
  • 100g Total Sweet Xylitol
  • ½ tsp vanilla essence
  • 50g high cacao chocolate, with a lower sugar content (try Lindt Noir, 90%)
  • 4 medium egg yolks
  • 15g Total Sweet Xylitol
  • 15g custard powder
  • finely grated zest 1 lemon
  • finely grated zest of 2 large oranges
  • 4 sheets (7g) leaf gelatine
  • cold water
  • 250g fromage frais
  • Total Sweet Xylitol to taste
  • 10g high cacao chocolate
  • For the Sauce
  • 225g fresh raspberries or good quality frozen
  • 100g Total Sweet Xylitol (this is an approximate as some raspberries are sweeter than others)
  • 1 tbsp lemon juice
  • a little cold water if needed

Share This

Follow Phil


For the Tart

Preparation time: 30 mins

Cooking time: 30 mins

  • Roll out the pastry and line a 23cm, 9 inch loose bottomed tin, then chill for 30 minutes.
  • Bake pastry at 200oC, 180oC fan, gas mark 6 for approx. 25 minutes or until golden brown.
  • Brush with beaten egg and return to the oven to set for 5 minutes, remove and cool.
  • Warm the milk and just before boiling, whisk in the cocoa powder, Total Sweet, vanilla and chopped chocolate.
  • Whisk the egg yolks and custard powder in a small bowl for 2 minutes.
  • Pour over the chocolate milk mixture and whisk well, it will thicken quite quickly.
  • Whisk in the soaked gelatine until dissolved and finally the orange and lemon zests.
  • Pour into the cooked pastry base, cool slightly and chill for 2 hours, best overnight.
  • Lightly beat the fromage frais and add the Total Sweet to taste, then spoon on top of the tart.
  • Cut into wedges and serve with raspberry sauce see below.

For the Sauce 

Preparation time: 10 mins

Cooking time: none

  • Place the raspberries in a liquidizer along with the Total Sweet and lemon juice.
  • Blitz until smooth, you may need to add a touch of cold water to let the sauce down if it’s too thick.
  • Pass through a fine sieve and chill well.

You might also like

Blueberry Trifle
Blueberry Trifle
Spiced Christmas Meringue Parfait with Spiced Pears
Meringue Parfait with Spiced Pears
Vegan Apple Olive Oil & Pinenut Cake
Vegan Apple & Pinenut Cake

Share This

Follow Phil