{"id":12468,"date":"2017-07-28T10:50:33","date_gmt":"2017-07-28T08:50:33","guid":{"rendered":"http:\/\/bake-street.com\/?p=12468\/"},"modified":"2026-04-08T12:30:42","modified_gmt":"2026-04-08T10:30:42","slug":"orange-apricot-and-chocolate-tart","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/orange-apricot-and-chocolate-tart\/","title":{"rendered":"Orange, apricot and chocolate tart"},"content":{"rendered":"

Long time without making a tart for you, right? Today we will solve it, we have tostart the weekend with force (and … the month of August!). Today’s tart combines two fruits; Orange and apricot, along with one of the ingredients most loved by us all, chocolate. The result has been this orange, apricot and chocolate cake<\/strong>.<\/p>\n

It is already known that orange and chocolate are the perfect marriage, provided that we work with both in any elaboration will be a guaranteed success without a doubt. For that reason I wanted to prepare a cake of this type, cold and creamy, as I have left on other occasions; Blueberry, lime and chocolate tart*<\/a>, basil and lemon tart*<\/a>, banoffee pie<\/a>, pineapple, ginger and turmeric tar<\/a>t or strawberry and peppermint tart<\/a>.<\/p>\n

* Only available in Spanish<\/em><\/p>\n

<\/p>\n

I know, I have a strange addiction with this type of tarts … but they are so beautiful and allow us to work with the fruit<\/strong> directly to make the filling. Also, we are not going to fool ourselves, they are very tasty.<\/p>\n

To combine orange and chocolate the simplest was to create a base of cocoa and give prominence to the filling of intense orange and sweet and citrus flavor.<\/p>\n

Why use apricot in the filling?<\/h5>\n

This type of fruit has much less water than others, which will give us greater creaminess to the final result. It also enjoys a sweet and fairly neutral flavor, which will make it perfect to combine with orange without taking away the leading role.<\/p>\n

In the filling, in addition, I add a small amount of Cointreau<\/strong> (orange liqueur) to enhance the flavors. Do not worry about using a liquor in the filling, during the cooking time will evaporate all or a large part of the alcohol. The result is a sweet cream with a soft texture and taste.<\/p>\n

But is chocolate enough that we use at the base?<\/h5>\n

Not really. For that reason part of the decoration will be a 70% chocolate ganache. Here, you are free to elaborate the chocolate ganache<\/strong> with the variety of chocolate that you like. In my case I like this one because it is less sweet and slightly bitter, stronger, but if you want to use another percentage of cocoa, milk chocolate … go ahead. Of course, remember that the proportions of heavy cream vary according to the percentage of chocolate cacao. It’s not always the same, be careful about that!<\/strong><\/p>\n

The final decoration …<\/h5>\n
\"Tarta <\/picture><\/div>\n

To tell you the truth, I had not quite defined the decoration of the tart until a few hours before doing it. I had clear the idea about chocolate ganache (in fact I left it ready) and I would bring orange flowers \/ petals, but nothing more. I had to go to Madrid to buy some things and, on the way back, I went to a specialist dealer.<\/p>\n

What did I find there? Lovely Viola tricolor, kumquats and tangerine sprouts!\u00a0I had never seen or heard of them in my life. Looking at the shelves of sprouts, flowers, herbs …<\/p>\n

\"Tarta <\/picture><\/div>\n

I saw them and I could not avoid bringing them home. Its flavor is incredibly surprising, citrus and sweet, like a tangerine compressed (almost in zip format) and shaped like small sprouts. Amazing.<\/p>\n

Today I want to share with you a song that seems perfect to start this summer break, Kaleidoscopio “V\u00f4ce me apareceu”, Youtube link<\/a> \ud83d\ude09<\/p>\n