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Bitter chocolate and orange custard tart

  • 5:30 Prep
  • 0:35 Cook
  • 10 Servings
  • Advanced


  • 55g (1/3 cup) sunflower seed kernels
  • 165g (1 3/4 cups) rolled oats
  • 50g (1/3 cup) buckwheat flour
  • 30g (1/4 cup) raw cacao powder
  • 60ml (1/4 cup) maple syrup
  • 60g (1/4 cup) coconut oil
  • 1 orange, rind finely grated
  • Orange rind, finely grated, extra, to serve
  • Raw cacao nibs, to serve (optional)


  • 1 egg
  • 1 egg yolk
  • 2 1/2 tablespoons gluten-free custard powder
  • 2 tablespoons raw cacao powder
  • 80ml (1/3 cup) maple syrup
  • 400ml reduced-fat milk
  • 1 orange, rind finely grated, juiced
  • 30g dark chocolate (70% cocoa), chopped


  • 3cm-deep, 24cm (base measurement) fluted tart tin with removable base, food processor


  • 1
    Preheat the oven to 180C/160C fan forced and grease a 3cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
  • 2
    Process the seeds and 1 cup of the oats in a food processor until finely chopped. Add the buckwheat flour, cacao, maple syrup, oil, orange rind and remaining oats. Pulse until a sticky mixture forms. Press over the base and side of prepared tin. Bake for 18-20 minutes or until dry and crisp. Cool completely.
  • 3
    For the custard, whisk the egg, egg yolk, custard powder, cacao and maple syrup in a heatproof bowl. Bring the milk just to the boil in a saucepan over medium heat. Slowly whisk milk into egg mixture until smooth. Stir in the rind and 100ml orange juice. Return to a clean saucepan over medium-low heat. Cook, stirring constantly, for 8 minutes or until mixture boils and thickens. Remove from heat. Stir in the chocolate until melted. Cool over an ice bath, stirring occasionally, for 15 minutes.
  • 4
    Spread the custard over oat base and place in the fridge for 4 hours or until set. Sprinkle with the extra rind and cacao nibs, if using. Serve immediately.

Source: taste.com.au


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