Bake With Bake Off – Chocolate Orange Tart with with White Chocolate Hearts

So the Great British Bake Off reached the semi final and in a couple of days it will be the Finals. I’m not sure who I really want to win as I like all the finalists, they have all been really entertaining in their own way too.

So who made it to the final? It’s Ian, Nadiya and Tamal. Poor Flora was let go in the semi’s when her chocolate creations did not meet the finals standards.

I think Nadiya has the edge to win, but Ian with his amazing flavours and Tamal who has been consistent if not perfect, well apart from his Creme Brulee, let’s not forget those little masterpieces, also stand a really good chance. Three great finalists!

For this weeks bake with bake off challenge from Silver Mushroom I decided to make a chocolate tart. The souffle was just too risky and I didn’t feel creative enough to make some marvellous chocolate show stopper.

Chocolate Tart with a hint of Orange and White Chocolate Hearts.


For the Pastry:

250g plain flour
pinch of salt
125g cold butter
125g caster sugar
2 egg yolks
1 tbs cocoa powder
1tbs cold water

For the Filling:

300ml of double cream
300g dark chocolate
100g caster sugar
25g butter
1 tbs Sweet Freedom Choc Shot with Orange Spice (optional, can be replaced with tsp vanilla)

For the decoration:

100g white chocolate


I began with the decoration.
Melt the white chocolate in a bowl over a pan of hot water. 
Pour the chocolate into some heart shaped moulds and leave to set.
For the pastry, put the flour and salt into a large bowl
 add the cold butter cubed and rubbed in until the mixture represented fine breadcrumbs
stir in the sugar and the cocoa powder.
add the egg yolks and cold water and mixed to form a dough
chill the pastry in the fridge for 30 minutes.
roll the chilled pasty and line a 23cm tart/flan tin with it
bake blind for 15 minutes (with greaseproof paper and baking beans or similar)
take out the baking beans and bake for a further 5 mins.
For the filling, warm the cream and sugar in a pan on the hob until it starts to boil.
break the chocolate into chunks and add to the hot cream
add the butter and stir until it’s all combined together and smooth
add the choc shot if using, or 1tsp of vanilla extract.
Fill the pastry case and refrigerate for 2 hours.
Finally add the hearts.

my daughter added a few silver balls to her slice.

Thanks for stopping by my blog, let’s stay in touch, you can also find me on Twitter, Facebook and Instagram and I love following back.


  1. October 6, 2015 / 11:51 am

    That looks amazing!! I must find time to get my daughter to make one! LOL

  2. October 6, 2015 / 10:51 pm

    yum yum yum yum! those flavours sound amazing!!! Your hearts have turned out so well – I had a complete disaster when i tried to make white chocolate hearts in a mould. x

Leave a Reply

Your email address will not be published. Required fields are marked *