Chocolate-orange tart

Preparation:

Whisk butter until light, fluffy and creamy, add almond pulp and sugar, process again to combine all of the ingredients. Add eggs and vanilla extract and process the dough again. Add flour, salt and process quickly. The dough should be firm and elastic. Roll it into a ball, wrap with clingfilm and put into the fridge for an hour. Afterwards roll the dough and place at the bottom and sides of a baking tray. Set oven to 170°C degrees, put the tray inside and bake for about 10 minutes.

Whisk yolks until light and fluffy with a food processor. Add milk and whisk at a low setting just to combine the ingredients. Add juice and zest to the mixture. Combine the cream and place it on the base of the tart. Place in the oven pre-heated to 170 °C degrees and bake for 15-18 minutes until the sides of the tart brown. The cream is liquid but this is how it should be:)

Set the tart aside, then when it cools down put it into the fridge for 4-6 hours so that it hardens.

Melt chocolate in water bath and pour on the top of the tart. Garnish the chocolate topping with whisked cream. You can add shredded coconut to the top.

Enjoy!