Halloween orange tart, with cocoa pastry and olive oil

Huile d'olive goût subtil
Subtle flavour
Tarte à l'orange d'Halloween, pâte au cacao, huile d'olive
Photo credit: Céline de Cérou
Looking for a Halloween dessert recipe? Look no further than this sweet orange tart, made with a cocoa pastry base and a little chocolate ganache for decoration – all made with olive oil!
A PDO
Preparation
35 min
A PDO
Resting time
2h45
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Recipes for children Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
For the pastry:
  • 200 g T55 flour (or semi-wholemeal flour such as T80 for a rustic flavour)
  • 30 g unsweetened cocoa
  • 30 g almond or hazelnut flour (optional, but improves the texture)
  • 60 ml French olive oil with a subtle flavour
  • About 100 ml of cold water
  • 1 a pinch of salt
For the orange cream:
  • The juice of 6 oranges (about 300ml)
  • 200 g sugar
  • 6 egg yolks
  • 2 eggs
  • 30 g cornflour
  • 8 c. à soupe French olive oil with a subtle flavour
  • A little orange food colouring
For the ganache:
  • 100 g dark chocolate
  • 1,5 c. à soupe French olive oil with a subtle flavour
For decoration:
  • 1 boule chocolate
  • 2 rouleaux liquorice

Astuce

For this Halloween orange tart, we recommend a subtle-flavoured olive oil from France. What makes this flavour profile so special? The oils are made from freshly picked, ripe olives. They are generally mild, with aromas of fruit (dried, ripe) and flowers, accompanied by vegetal notes. Choose olive oils from... Nyons PDO, Nice PDO, Languedoc PDO or single-variety oils such as Cailletier, Lucques, Négrette, Rougette de l’Ardèche, Rougette de Pignan, Tanche, Verdale de l’Hérault, Grossane…

Instructions

Prepare the pastry:
  • In a mixing bowl, mix together the flour, cocoa, ground almonds (if using) and salt.

  • Gradually add the French olive oil (with a subtle flavour) and the water, mixing as you go, until the dough forms a soft but non-sticky ball (you may not need to use all the water).

  • Wrap the dough in cling film and leave it to rest in the fridge for 30 to 60 minutes (to relax the gluten and make it easier to line the tin).

  • Roll out the pastry to a thickness of 3 mm and line a greased or baking paper-lined tart tin with it. Prick it all over with a fork. Leave it to rest in the fridge for another 15 minutes (to prevent it from shrinking).

  • Blind-bake the pastry in an oven at 170°C (fan-assisted) for 15 to 20 minutes with baking beans, then for a further 5 minutes without. Leave to cool.

Prepare the orange cream:
  • Heat the orange juice with half the sugar. Meanwhile, whisk the egg yolks and the whole egg with the other half of the sugar, the food colouring and the cornflour. When the orange juice comes to the boil, pour half of it over the egg mixture, stir, and pour it back into the saucepan. Whisk continuously until it starts to bubble; the custard should have set.
  • Remove from the heat, add the olive oil, whisk and pour into the baked pastry case. Leave to cool.
Prepare the chocolate ganache:

  • Melt the dark chocolate in a bain-marie, then add the olive oil.

  • Pour into a piping bag and pipe a spider’s web onto the cooled tart. Cut the chocolate ball in half. Place one half on the piped web, then add the spider’s legs using pieces of liquorice.

Astuce

For this Halloween orange tart, we recommend a subtle-flavoured olive oil from France. What makes this flavour profile so special? The oils are made from freshly picked, ripe olives. They are generally mild, with aromas of fruit (dried, ripe) and flowers, accompanied by vegetal notes. Choose olive oils from... Nyons PDO, Nice PDO, Languedoc PDO or single-variety oils such as Cailletier, Lucques, Négrette, Rougette de l’Ardèche, Rougette de Pignan, Tanche, Verdale de l’Hérault, Grossane…
All recipes

You might also be interested in

Gâteau bûche noisette-chocolat praliné
Hazelnut and chocolate praline Yule log cake