- Media Credit: Sara Kidd
If you’re an orange and dark chocolate lover, then this jaffa tart is the one for you!
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Orange Curd
  • 5 tbsp cornflour
  • 5 tbsp vegan butter or margarine
  • 150 ml orange juice
  • 170 g caster sugar
  • 1 tbsp grated orange rind use organic oranges for best results
  • vegan orange food coloring optional
Choc Ganache Topping
  • 150 g vegan dark chocolate
  • 150 ml coconut cream
Candied Orange Peel Garnish
  • 170 ml water
  • 170 g caster sugar plus 2 tablespoons extra
  • the peel from two oranges cut into very thin strips



  • Use a rectangle tart pan (sized 36×13×2.5cm). If making from scratch, you need to prepare your pastry before you make any of the other elements. Press into the tart pan to create a pastry case.


  • Melt butter in a 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


  • 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 the 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.


  • In a small saucepan heat water and sugar until sugar has completely dissolved
  • Add orange peel and bring to a gentle 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 the peel on the top of your totally set tart as a garnish or serve it on the side.
ORANGE CURDCHOCOLATE GANACHECANDIED ORANGE GARNISHThis recipe was republished with permission from Sara Kidd.

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