Fruit Recipes

No-bake orange and chocolate tart

60minutes
6/8serves
difficulty

Preparation

For the base
1

Blend the biscuits and almonds with the help of a mixer, until a powder is formed and start melting the butter in a small saucepan. Add the chopped biscuits to the melted butter and stir.

2

Pour the mixture into a 24cm tart tin with a removable base and place baking paper underneath. Compress the bottom and sides well with the back of a spoon and place in the refrigerator for about 30 minutes.

To make the chocolate namelaka
1

Heat the milk with the glucose, add the gelatine previously soaked in cold water and squeezed out, pour the hot mixture over the chocolate; froth with an immersion mixer and add the cold cream.

2

Pour into a bowl and place in the refrigerator overnight.

For the orange mousse
1

In a saucepan, mix the egg yolks, sugar and corn starch, stir and add a dash of 3moretti orange juice. Put the cream on the heat and cook until it thickens, stirring constantly.

2

Switch off and pour the cream into a bowl, cover with cling film and leave to cool.

3

While the cream is cooling down, whip the cream and add it to the 3moretti orange cream. Stir with a whisk for as long as it takes for the mixture to become smooth.

How to make it
1

Cut the two 3moretti oranges into thin slices and put them in a pan with the sugar and water, then cook for about 10 minutes. Switch off and allow to cool.

2

Fold each slice in half and then another and set aside on a plate.

3

Fill a round nozzle piping bag with the 3moretti orange mousse and form a spiral from the centre to the edges.

4

Put the chocolate namelaka in another piping bag that has a French star nozzle, and decorate the edge of the tart with tufts of it, alternating with the 3moretti orange slices and meringues.

Ingredients

For the base
200 g cocoa biscuits100 g almonds120 g butter
For the orange mousse
350 ml 3moretti orange juice250 ml cream80 g sugar35 g corn starch2 egg yolks
For the chocolate namelaka
100 ml fresh cream50 ml fresh milk70 g milk chocolate2.5 g glucose2 g gelatine (1 sheet of isinglass)
To decorate
2 3moretti Oranges 1 tbsp. of sugar1/2 tbsp. of waterto taste sprinklesto taste meringues
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