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Spiced citrus choc tarts

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These Spiced citrus and chocolate tarts make for an easy and impressive sweet treat - they're the perfect balance of sweet and fruity!

  • Makes16
  • Cook time20 minutes
  • Prep time20 minutes, + cooling & 1 hour resting time
Spiced citrus choc tarts

Ingredients

  • 2¼ cups (335g) plain flour
  • ⅓ cup (55g) icing sugar mixture
  • ⅓ cup (35g) cocoa powder
  • 185g chilled butter, chopped
  • 3 Coles Australian Free Range Egg yolks
  • 1 tbs chilled water
  • Candied citrus (see tips), to serve

Chai cream

  • 1½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • 600ml thickened cream
  • ¼ cup (40g) icing sugar mixture
  • 1 tsp vanilla bean paste

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the flour, icing sugar, cocoa and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add egg yolks and water and process until the mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Cover and place in the fridge for 30 mins to rest.
  2. Step 2

    Divide pastry into 2 portions. Roll out 1 portion to a 3mm-thick rectangle. Line a 10cm x 34cm fluted tart tin, with removable base, with pastry. Use a small knife to trim excess. Repeat with remaining pastry to make another tart. Place in the fridge for 30 mins to rest.
  3. Step 3

    Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice and bake for a further 10 mins or until dry to the touch. Set aside to cool completely.
  4. Step 4

    Meanwhile, to make the chai cream, place the spices in a frying pan over medium heat. Cook for 30 secs or until aromatic. Transfer to a bowl. Add cream, icing sugar and vanilla. Use an electric mixer to beat until soft peaks form.
  5. Step 5

    Place the tart bases on a platter and spread with cream. Top with citrus slices and drizzle with syrup to serve.

Recipe tip

To make the candied citrus you will need:

• 1 Ruby Red grapefruit
• 2 oranges
• 2 mandarins
• 1 lemon
• 2 limes
• 1 cup (220g) caster sugar
• 2 cinnamon sticks or quills
• 4 whole star anise

Thinly slice unpeeled fruit. Combine sugar, cinnamon, star anise and 1 cup (250ml) water in a large, deep frying pan over medium-low heat. Cook for 3 mins or until sugar dissolves. Add fruit. Cook, turning occasionally, for 15-20 mins or until rind is translucent. Transfer to a lined baking tray. Cool. Cook syrup for a further 1-2 mins or until slightly thickened. Place in the fridge to cool completely.

    Spiced citrus choc tarts

    Spiced citrus choc tarts
    • Makes16
    • Cook time20 minutes
    • Prep time20 minutes, + cooling & 1 hour resting time
    Ingredients
    • 2¼ cups (335g) plain flour
    • ⅓ cup (55g) icing sugar mixture
    • ⅓ cup (35g) cocoa powder
    • 185g chilled butter, chopped
    • 3 Coles Australian Free Range Egg yolks
    • 1 tbs chilled water
    • Candied citrus (see tips), to serve

    Chai cream

    • 1½ tsp ground cinnamon
    • 1 tsp ground ginger
    • ½ tsp ground cardamom
    • ¼ tsp ground cloves
    • 600ml thickened cream
    • ¼ cup (40g) icing sugar mixture
    • 1 tsp vanilla bean paste
      Description

      These Spiced citrus and chocolate tarts make for an easy and impressive sweet treat - they're the perfect balance of sweet and fruity!

      Method
      1. Step 1

        Place the flour, icing sugar, cocoa and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add egg yolks and water and process until the mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Cover and place in the fridge for 30 mins to rest.
      2. Step 2

        Divide pastry into 2 portions. Roll out 1 portion to a 3mm-thick rectangle. Line a 10cm x 34cm fluted tart tin, with removable base, with pastry. Use a small knife to trim excess. Repeat with remaining pastry to make another tart. Place in the fridge for 30 mins to rest.
      3. Step 3

        Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice and bake for a further 10 mins or until dry to the touch. Set aside to cool completely.
      4. Step 4

        Meanwhile, to make the chai cream, place the spices in a frying pan over medium heat. Cook for 30 secs or until aromatic. Transfer to a bowl. Add cream, icing sugar and vanilla. Use an electric mixer to beat until soft peaks form.
      5. Step 5

        Place the tart bases on a platter and spread with cream. Top with citrus slices and drizzle with syrup to serve.