I absolutely adore this recipe because the combination of zesty orange and decadent dark chocolate creates a flavor party in every bite, making it perfect for impressing friends at brunch or indulging on a cozy weekend. Plus, it’s like a little nostalgic throwback to childhood treats with the creamy condensed milk, all wrapped up in a modern, sophisticated tart that’s surprisingly easy to whip up!
My recipe for a Jaffa Tart combines the rich flavors of butter and biscuits with an orange filling made from sweetened condensed milk and the juice of freshly squeezed oranges, and then tops the whole confection with a luscious ganache made from double cream, dark chocolate, and a hint of golden syrup. The contrast of the tartness of the oranges with the bittersweet chocolate and the richness that suffuses every layer of the dessert makes the Jaffa Tart an unforgettable treat.
Ingredients
Biscuits digestive: Providing a buttery, crumbly base, rich in carbohydrates, sort of like a pie crust.
Butter (unsalted): Enriches and flavors, delivering a creamy texture and taste.
Supplies sweetness and smoothness; it’s high in sugars.
Sweetened condensed milk.
Large eggs: Provide protein and binding, necessary for setting the tart filling.
Freshly squeezed orange juice: Provides a revitalizing burst of citrus flavor and a hefty dose of vitamin C.
Dark chocolate: Delivers intense cocoa flavor and supplies antioxidants, as well as sweetness.
Cream that is double the amount: It contributes depth and opulence; it is primarily fat.
Ingredient Quantities
- 200g digestive biscuits
- 100g unsalted butter, melted
- 397g can sweetened condensed milk
- 3 large eggs
- 150ml freshly squeezed orange juice
- Zest of 1 large orange
- 150g dark chocolate, broken into pieces
- 75ml double cream
- 1 tablespoon golden syrup
Instructions
1. Using a food processor or a pastry blender, finely crush the digestive biscuits. Alternatively, place them in a sealed bag and smash them with a rolling pin.
2. Combine the biscuit crumbs with the melted butter and mix well before pressing the mixture firmly into the base and up the sides of a 23cm tart tin. Chill the crust in the refrigerator for about 30 minutes.
3. Set the oven to 180 degrees Celsius (or 160 degrees Celsius for fan-assisted) or 350 degrees Fahrenheit to preheat.
4. In a bowl, blend the sweetened condensed milk, eggs, and orange juice and zest until smooth.
5. Transfer the filling into the chilled biscuit crust and bake in the preheated oven for 25-30 minutes until set but still with a slight wobble.
6. Take out from the oven and allow cooling at room temperature; thereafter, chill in the refrigerator for at least 2 hours.
7. To make the glaze, place the dark chocolate and golden syrup in a heatproof bowl.
8. Warm the double cream until it starts to bubble lightly and then pour it over the chocolate and golden syrup. Let this sit for one minute, then stir it until it is smooth and glossy.
9. After the tart has chilled, slide the chocolate glaze on top, spreading it carefully to anoint the entire surface.
10. Place the tart in the refrigerator once more until the glaze has set, and then take it out of the tin, cut it into slices, and serve it.
Equipment Needed
1. Food processor or pastry blender
2. Rolling pin (optional, if not using a food processor/pastry blender)
3. Sealed bag (optional, alternative to food processor/pastry blender)
4. Bowl for mixing crust
5. 23cm tart tin
6. Refrigerator
7. Oven
8. Mixing bowl
9. Whisk or electric mixer
10. Heatproof bowl
11. Saucepan (for warming cream)
12. Spoon or spatula for stirring
13. Knife (for slicing tart)
14. Serving plates
FAQ
- Can I use any type of biscuits for the base?For their taste and texture, digestive biscuits are recommended, but you can substitute graham crackers if necessary.
- What is the purpose of using sweetened condensed milk?It lends sweetness and richness to the tart filling, countering the bright citrus flavor from the orange juice.
- Can the tart be made ahead of time?Indeed, the tart can be prepared one day ahead of time and kept in the fridge, which will help it set nicely.
- Is there a substitute for golden syrup?In this recipe, you can use as a substitute either light corn syrup or honey.
- What kind of chocolate should I use?Use high-quality dark chocolate for the best flavor, with at least 70 percent cocoa content.
- How do I ensure the tart sets properly?Ensure the filling is thoroughly combined and bake until just set. After cooling, refrigerate to ensure it’s firm enough to serve.
- Can I use orange juice from a carton if I don’t have fresh oranges?Natural acidity and flavor make freshly squeezed orange juice the top choice. When that’s not available, consider some other possible options, with carton juice being the first to come to mind.
Substitutions and Variations
For digestive biscuits: You can use graham crackers or any plain sweet biscuit as a substitute.
For sweetened condensed milk: You can use an equal amount of evaporated milk combined with sugar to your liking, or, for a dairy-free alternative, use coconut condensed milk.
If using butter that is not salted: You can use salted butter and cut back on the salt your recipe calls for, or you can use a non-dairy option like plant-based butter.
To make a sweeter, milk chocolate version of the tart: Substitute the dark chocolate with the following: A dairy-free chocolate if you require it. A milk chocolate for a sweeter tart.
To obtain double cream: Use heavy cream or whipping cream as substitutes.
Pro Tips
1. Biscuit Crust Texture: For a finer crust, ensure the digestive biscuits are crushed into uniform, fine crumbs. This will help the butter bind them more effectively, resulting in a more stable and less crumbly base.
2. Enhanced Orange Flavor: Consider adding a teaspoon of orange extract or a bit more zest to the filling for a more intense citrus flavor if desired.
3. Chocolate Glaze Shine: To achieve a glossy finish on the chocolate glaze, be careful not to overheat the cream. Pour it over the chocolate when it’s just starting to bubble to prevent the chocolate from seizing. Stir gently but thoroughly.
4. Preventing a Soggy Base: Make sure the biscuit crust is well-pressed and chilled properly before adding the filling. This ensures it stays crisp after baking.
5. Cutting Clean Slices: For neat slices, dip a sharp knife into hot water before cutting the tart and wipe it clean between each slice. This will help glide through the chocolate layer without cracking it.
Jaffa Tart Recipe
My favorite Jaffa Tart Recipe
Equipment Needed:
1. Food processor or pastry blender
2. Rolling pin (optional, if not using a food processor/pastry blender)
3. Sealed bag (optional, alternative to food processor/pastry blender)
4. Bowl for mixing crust
5. 23cm tart tin
6. Refrigerator
7. Oven
8. Mixing bowl
9. Whisk or electric mixer
10. Heatproof bowl
11. Saucepan (for warming cream)
12. Spoon or spatula for stirring
13. Knife (for slicing tart)
14. Serving plates
Ingredients:
- 200g digestive biscuits
- 100g unsalted butter, melted
- 397g can sweetened condensed milk
- 3 large eggs
- 150ml freshly squeezed orange juice
- Zest of 1 large orange
- 150g dark chocolate, broken into pieces
- 75ml double cream
- 1 tablespoon golden syrup
Instructions:
1. Using a food processor or a pastry blender, finely crush the digestive biscuits. Alternatively, place them in a sealed bag and smash them with a rolling pin.
2. Combine the biscuit crumbs with the melted butter and mix well before pressing the mixture firmly into the base and up the sides of a 23cm tart tin. Chill the crust in the refrigerator for about 30 minutes.
3. Set the oven to 180 degrees Celsius (or 160 degrees Celsius for fan-assisted) or 350 degrees Fahrenheit to preheat.
4. In a bowl, blend the sweetened condensed milk, eggs, and orange juice and zest until smooth.
5. Transfer the filling into the chilled biscuit crust and bake in the preheated oven for 25-30 minutes until set but still with a slight wobble.
6. Take out from the oven and allow cooling at room temperature; thereafter, chill in the refrigerator for at least 2 hours.
7. To make the glaze, place the dark chocolate and golden syrup in a heatproof bowl.
8. Warm the double cream until it starts to bubble lightly and then pour it over the chocolate and golden syrup. Let this sit for one minute, then stir it until it is smooth and glossy.
9. After the tart has chilled, slide the chocolate glaze on top, spreading it carefully to anoint the entire surface.
10. Place the tart in the refrigerator once more until the glaze has set, and then take it out of the tin, cut it into slices, and serve it.
