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Shortcrust Pastry:

  • Flour, all purpose 300.0 g
  • Castor sugar 100.0 g
  • Butter 200.0 g

Chocolate filling:

  • Milk 250.0 ml
  • Orange juice, fresh 10.0 ml
  • Orange zest 5.0 ml
  • Gelatine 10.0 g
  • Castor sugar 10.0 g
  • Cream 125.0 ml

Garnish -Candied Orange:

  • Water 235.0 ml
  • Castor sugar 500.0 g
  • Orange 571.0 g
  • Mixed berries, frozen 125.0 g
  • Sugar, icing (confectioner's) 25.0 g
  1. Shortcrust Pastry:

    • Preheat the oven at 180 C.
    • Mix flour and sugar together.
    • Rub butter into the flour and sugar mixture to form a ball.
    • Leave mixture to rest for 30/40 minutes in the fridge.
    • Grease pastry cases, Press Pastry into a 34 cm× 9.5 cm tart case. Leave to rest in fridge for 10 minutes.
    • Using grease proof paper and beans blind bake the pastry for 15 minutes.
  2. Chocolate filling:

    • In an electric food mixer whisk the Carte d’Or Chocolate Mousse and milk for 4 minutes.
    • Once whisked add orange juice and zest a long with Carte d’Or Wild Berry Sauce.
    • In another bowl whisk cream with sugar until firm.
    • Once the cream is firm add it into the mousse mixture.
    • Mix gelatine and hot water together. Allow to cool to room temperature.
    • Fold in gelatine mix into Chocolate Mousse mixture.
    • Pour mixture into cold pastry shells, allow to set in fridge for 1 hour.
  3. Garnish -Candied Orange:

    • Add water and sugar to a pot, whisk and allow to simmer until a slight syrup is formed.
    • Add orange slices into pot and allow to simmer for 45 minutes or until oranges have become translucent. Do not stir as sugar crystals will arise. Shake pot if needed.
    • Remove the orange slices from the pot and place on cooling rack. Allow to dry overnight. One could place oranges in the oven for 2 hours at 70C.
    • Garnish with berries, mint and a dusting of icing sugar.