You only need a few ingredients and pantry staples to create these mini chocolate tarts flavoured with orange and topped with sesame sprinkles.
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Ingredients
Five Ingredients
Staples
Method
1.Melt butter in a small saucepan or in a small heatproof bowl in the microwave. Process biscuits until fine crumbs form; stir in butter. Divide biscuit mixture among six 8.5cm (base measurement), 2cm deep fluted loose-based tart tins. Press mixture evenly over bases and sides. Refrigerate for 30 minutes or until firm.
2.Meanwhile, finely grate rind from orange; you need 2 teaspoons. Juice half the orange; you need ¼ cup (60ml) juice.
3.Break chocolate into pieces. Place chocolate, ¾ cup (180ml) of the cream and the sugar in a small saucepan; stir over low heat until melted and combined. Stir in orange juice and 1 teaspoon of the rind. Pour mixture into tart shells. Refrigerate for 4 hours or until set.
4.Beat remaining cream in a small bowl with an electric mixer until soft peaks form.
5.Serve tarts sprinkled with sesame seeds and rind; top with cream.
We used Nice biscuits.
Make it six Serve tarts with coconut ice-cream.
Swap it Use white sesame seeds instead of black sesame seeds,
if you prefer.
Note
