Happy Halloween! I cannot believe how quickly Halloween weekend has rolled around, but here we are, the end of October, with pumpkins a-plenty and a cold, wintry wind blowing in.
I really got into the spirit and went a bit over-the-top with this recipe – but isn’t that what Halloween is all about?! It’s a little time-consuming, but nothing is that difficult, so these ghostly chocolate orange tarts would be great to make with children on Halloween afternoon.
The idea for this orange chocolate tart recipe began because I had leftover puff pastry from my Tarte Tatin – and being inordinately proud of having made such a thing, I wanted to use it up. You could buy the puff pastry, but once you see how enjoyable making it is, you may not want to!
The over-the-topness of dark chocolate and orange tarts comes in the form of ghost meringues, which are easy-peasy to make, although you need the oven to be free for a good couple of hours. The pastry and meringue came together with a chocolate orange filling – to me the combination of dark, slightly bitter chocolate and zesty orange is Halloween.
I filled the pastry cases with a simple ganache, then topped them with melted chocolate to sandwich tart and meringue together. Et voila, mini ghostly chocolate orange tarts – the perfect sweet treat for any Halloween party! You can even enjoy these desserts with a Pumpkin Martini. Here is how to make chocolate orange tart!
Ghostly Chocolate Orange Tarts
For the tarts
- 8 oz Puff Pastry either home-made or shop-bought
- 1 egg beaten
- 100 ml double cream
- 6 oz dark chocolate at least 70% cocoa
- 1 tbsp orange zest finely grated
- 1 tbsp orange juice
- 1 tsp ginger
For the meringue
- 3 egg whites
- 6 oz caster sugar
- Preheat the oven to 170oC and line a baking sheet with greaseproof paper.
- Make the meringue by whisking the egg whites until they form stiff peaks. Then continue to whisk while slowly adding the sugar, about a tablespoon at a time, and combining completely before adding the next bit. The meringue should be stiff and glossy- and should stay put when you turn the bowl upside-down. Put it over your head if you are feeling brave!
- Put the mixture into a piping bag with a large nozzle and pipe onto the baking sheet, making them fairly high. Leave a fair bit of space between each one, as they spread a little when baking.
- Put into the oven and reduce temperature to 140oC. Bake for at least an hour until the meringues are crisp. Then, turn off the oven and leave the meringues in there for at least another hour, until cool.
- To make the tarts, roll out the puff pastry until fairly thin and cut small circles with a cookie cutter, or a glass. Press into a greased cupcake mold tin and prick the bases with a fork to stop them from rising too much.
- Bake in the oven at 180oC for 10 mins, then remove from oven.
- In the meantime, make the ganache by warming the cream in a pan until just simmering. Grate half the chocolate and stir into the cream until melted. Remove from heat.
- Put the beaten egg into a large bowl and slowly add the cream and chocolate, a little at a time, and whisking constantly. Then stir in the zest and juice.
- Pour the mixture into the pastry cases and return to the oven for about 20 minutes, or until the pastry is golden and the ganache has set.
- When the tarts have cooled, melt the rest of the chocolate and spread onto the tarts. Stick on the ghost meringues before the chocolate sets.