Sometimes you just need a good emergency for when you re in a baking bind or have last minute guests coming over Well don t fret Chef bhuvneshwarisaigal has done the leg work for you with her No bake Spiced Orange Tart What you need For the crust 200g Dates pitted 100g Dried figs 75g Pistachio toasted and pulsed 50g Almonds toasted and pulsed 60g Rolled oats toasted 20g Poppy seeds toasted For the filling 250g Dark chocolate 55 250g Fresh cream 25g Butter unsalted 1 stick of Cinnamon 2 Star anise Zest of 1 Orange Method 1 In a food processor coarsely blend dates rolled and figs 2 In a bowl combine the fig and date mixture with the pulsed almonds pistachios and poppy seeds 3 Spread this mixture onto a 7inch tart tin press it down tightly to make an even layer and allow to set in the fridge for 30 to 45 minutes 4 For the filling semi melt the in the microwave in short bursts about 30 seconds stirring well in between 5 Place the cream orange zest stick and star anise into a saucepan over medium heat until it is just steaming 6 Cover the saucepan with cling wrap and allow to infuse for about 10 minutes Bring the cream mixture almost to the boil again and strain it into the semi melted chocolate 7 Whisk gently to combine Once the filling is lukewarm to touch add in the butter and emulsify using an immersion blender 8 Once the filling is blended and ready pour the mixture on the refrigerated base and allow to chill in the refrigerator for a minimum of 3 to 4 hours before serving and if you re swinging by any of our stores you can build your goodie bag with an assortment of cookies Cinnamon palmiers Maple pecan pies and so much more Ring us on 8095031111 to know more

dessert, recipe., oats, chocolate, cinnamon, tart, Christmas, Gingerbread

Foodhall,  dessert, recipe., oats, chocolate, cinnamon, tart, Christmas, Gingerbread

Sometimes you just need a good emergency #dessert - for when you’re in a baking bind or have last-minute guests coming over. Well, don’t fret! Chef @bhuvneshwarisaigal has done the leg work for you with her No-bake Spiced Orange Tart #recipe.

What you need:
For the crust -
• 200g Dates, pitted
• 100g Dried figs
• 75g Pistachio, toasted and pulsed
• 50g Almonds, toasted and pulsed
• 60g Rolled oats, toasted
• 20g Poppy seeds, toasted

For the filling -
• 250g Dark chocolate (55%)
• 250g Fresh cream
• 25g Butter, unsalted
• 1 stick of Cinnamon
• 2 Star anise
• Zest of 1 Orange

Method:

1. In a food processor, coarsely blend dates, rolled #oats and figs
2. In a bowl combine the fig and date mixture with the pulsed almonds, pistachios and poppy seeds
3. Spread this mixture onto a 7inch tart tin, press it down tightly to make an even layer and allow to set in the fridge for 30 to 45 minutes
4. For the filling, semi melt the #chocolate in the microwave in short bursts, about 30 seconds, stirring well in between
5. Place the cream, orange zest, #cinnamon stick and star anise into a saucepan over medium heat until it is just steaming
6. Cover the saucepan with cling wrap and allow to infuse for about 10 minutes. Bring the cream mixture almost to the boil again and strain it into the semi-melted chocolate.
7. Whisk gently to combine. Once the filling is lukewarm to touch add in the butter and emulsify using an immersion blender
8. Once the filling is blended and ready, pour the mixture on the refrigerated #tart base and allow to chill in the refrigerator for a minimum of 3 to 4 hours before serving

..and if you're swinging by any of our stores, you can build your #Christmas goodie bag with an assortment of #Gingerbread cookies, Cinnamon palmiers, Maple pecan pies and so much more! Ring us on 8095031111 to know more

Sometimes you just need a good emergency #dessert - for when you’re in a baking bind or have last-minute guests coming over. Well, don’t fret! Chef @bhuvneshwarisaigal has done the leg work for you with her No-bake Spiced Orange Tart #recipe. What you need: For the crust - • 200g Dates, pitted • 100g Dried figs • 75g Pistachio, toasted and pulsed • 50g Almonds, toasted and pulsed • 60g Rolled oats, toasted • 20g Poppy seeds, toasted For the filling - • 250g Dark chocolate (55%) • 250g Fresh cream • 25g Butter, unsalted • 1 stick of Cinnamon • 2 Star anise • Zest of 1 Orange Method: 1. In a food processor, coarsely blend dates, rolled #oats and figs 2. In a bowl combine the fig and date mixture with the pulsed almonds, pistachios and poppy seeds 3. Spread this mixture onto a 7inch tart tin, press it down tightly to make an even layer and allow to set in the fridge for 30 to 45 minutes 4. For the filling, semi melt the #chocolate in the microwave in short bursts, about 30 seconds, stirring well in between 5. Place the cream, orange zest, #cinnamon stick and star anise into a saucepan over medium heat until it is just steaming 6. Cover the saucepan with cling wrap and allow to infuse for about 10 minutes. Bring the cream mixture almost to the boil again and strain it into the semi-melted chocolate. 7. Whisk gently to combine. Once the filling is lukewarm to touch add in the butter and emulsify using an immersion blender 8. Once the filling is blended and ready, pour the mixture on the refrigerated #tart base and allow to chill in the refrigerator for a minimum of 3 to 4 hours before serving ..and if you're swinging by any of our stores, you can build your #Christmas goodie bag with an assortment of #Gingerbread cookies, Cinnamon palmiers, Maple pecan pies and so much more! Ring us on 8095031111 to know more

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