A chocaholic's dream, with a dollop of double cream on the side.


  • Chocolate sable paste

  • 350g flour

  • 200g butter

  • 150g icing sugar

  • 2 eggs

  • 50g grated hazelnuts

  • 60g cocoa powder

  • 2g salt

  • Chocolate filling

  • 300g chocolate

  • 200g butter

  • 1 orange zested

  • 2 eggs

  • 2 egg yolks

  • 60g sugar

  • Caramel to serve

  • 800g fondant

  • 80g glucose


  • Chocolate sable paste:

  • 1.

    Cream the butter, salt and sugar together

  • 2.

    Add the eggs slowly and then add the sieved ground hazelnuts, cocoa powder and flour until just combined

  • 3.

    Reside for 30 minutes in the fridge

  • 4.

    Roll out the paste enough to cover an 8cm tart mould

  • 5.

    Place into an 8cm tart mould and blind bake at 180 degrees celsius for 10 minutes

  • 6.

    Place in the fridge to set for 1 hour

  • Chocolate filling:

  • 1.

    Melt the butter, chocolate and orange zest over a bain marie or in the microwave, pulsing for 30 seconds stirring in between until the mixture melts

  • 2.

    Cream the eggs and sugar until the mixture doubles in size

  • 3.

    Gently fold the two mixes together and place in the tart shell

  • 4.

    Bake in the oven at 140 degrees celsius for 10-15 minutes

  • Caramel to serve:

  • 1.

    Place fondant and glucose in a small saucepan

  • 2.

    Boil until golden brown

  • 3.

    Pour onto greaseproof paper that has been sprayed with oil and sprinkled with ground coffee, then, once set, break into pieces

  • Citrus salad:

  • 1.

    Segment the blood orange, Valencia orange and lemon

  • 2.

    Thinly slice the mint and combine with the segments

  • To serve:

  • 1.

    Place the tart on a plate, assemble the citrus salad on the side and serve with a scoop of double cream and dust with icing sugar

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1306kj
  • Fat Total 60g
  • Saturated Fat 34g
  • Protein 12g
  • Carbohydrate 192g
  • Sugar 145g
  • Sodium 152mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Sweet Indulgences from The Atrium Lounge

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