Nothing puts me in the mood for autumn (my favourite season) better than the pairing of chocolate and orange. So imagine my excitement when Sally sent me a box of Lindt's new Lindor chocolate orange truffles! There are so many seasonal treats I could've made with these little beauties – orange hot chocolate, brownies, cookies... but I decided upon some easy-peasy tarts.
320g all butter shortcrust pastry
230ml double cream
10 Lindt chocolate orange Lindor truffles
100g Lindt Excellence 70% cocoa dark chocolate
Zest of 1 orange
Preheat oven to 175°C. Let 320g shortcrust pastry rest to room temperature. Cut out 4 circles, each 1 inch wider than your tart moulds. Press circles gently into each mould. Smooth any cracks over. Bake for 15 minutes until golden then cool completely. Add 230ml double cream, 10 Lindor truffles and 100g dark chocolate to a saucepan. Stir and melt on a very low heat until smooth. Divide between 4 tart moulds and leave to cool to room temperature. Top with a pinch of sea salt and the zest of 1 orange.
I'm really bad at making shortcrust pastry look presentable but the crumbly, rustic look suits this recipe. Pick up a box of limited edition Lindor chocolate orange truffles for your own #MomentOfBliss!