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Vegan Jaffa Tart
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Vegan Jaffa Tart

Course Citrus, Dessert
Cuisine Dessert
Keyword dairy free, egg free, orange, tart, vegan, vegan baking, vegan ganache, vegan pastry, vegan tart, video
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 1 rectangle tart
Author Sara Kidd

Ingredients

ORANGE CURD

  • 5 tbs cornflour (or cornstarch if US)
  • 5 tbs vegan butter or margarine
  • 150 ml orange juice
  • 170 g caster sugar more if you like it sweet and not so tangy
  • 1 tbs grated orange rind use organic oranges for best results
  • vegan orange food colouring optional

CHOCOLATE GANACHE TOPPING

  • 150 g vegan dark chocolate
  • 150 ml coconut cream

CANDIED ORANGE PEEL GARNISH

  • 170 mls water
  • 170 g caster sugar plus 2 tablespoons extra
  • the peel from two oranges cut into very thin strips use organic oranges for best results

Instructions

PASTRY

  • See my SHORTCRUST PASTRY or PIE CRUST PASTRY recipe (see notes for links). I used a rectangle tart pan sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

ORANGE CURD

  • Melt butter in small saucepan on low heat
  • Take off heat and mix in flour to form a paste
  • Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens
  • Take off heat and pour into your pastry case. Smooth out so it's even and place into the fridge to set

CHOCOLATE GANACHE

  • Heat coconut cream until small bubbles start to form around the outside
  • Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.
  • Stir chocolate through cream until it's completely smooth. If it's still lumpy, gently heat on a very low heat until completely smooth.
  • Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.

CANDIED ORANGE GARISH

  • In a small saucepan heat water and sugar until sugar has completely dissolved
  • Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don't want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.
  • Place peel on the top of your completely set tart as a garnish or serve it on the side.

Notes

SHORTCRUST PASTRY RECIPE
EASY PIE TART RECIPE
This tart keeps in the fridge for up to a week. See my youtube video for more tips and tricks.