If you adore the delightful combination of chocolate and orange, then the Mini Jaffa Tart is a must-try! This enchanting dessert features a buttery sweet shortbread crust, luscious orange marmalade, and a silky chocolate ganache, all perfectly portioned into mini tarts. They are the perfect treat for any occasion, whether you’re hosting a gathering or simply indulging in a sweet moment at home. Let’s dive into how to create these irresistible bites of joy!
Why Mini Jaffa Tart is Worth Your Time
The Mini Jaffa Tart isn’t just a quick dessert; it’s a celebration of flavors and textures. The Italian sweet shortbread dough provides a crumbly, melt-in-your-mouth base that pairs beautifully with the vibrant sweetness of organic orange marmalade. Topping it all off, the rich dark chocolate ganache adds a luxurious finish that elevates this treat to gourmet status. Each mini tart delivers a burst of orange flavor complemented by deep chocolate notes, making it a crowd-pleaser and a delightful addition to your dessert repertoire.
Shopping List
- 300g/10.5oz Italian sweet shortbread dough
- 4 tablespoons organic orange marmalade or jam
- Zest of one orange
- 100g/3.5oz 70% dark chocolate chips
- 100ml/3.5fl oz fresh double cream
- Zest of one orange (for ganache)
Gear Up: What to Grab
- Mini tart pans: Essential for shaping the tarts.
- Mixing bowls: For combining the ingredients easily.
- Whisk: To blend the chocolate ganache smoothly.
- Microplane: For zesting the orange effortlessly.
- Baking sheet: To catch any drips while baking.
Mini Jaffa Tart: From Prep to Plate
Step 1: Prepare the Tart Shells
Begin by preheating your oven to 180°C (350°F). Roll out the Italian sweet shortbread dough on a lightly floured surface until it’s about 0.5 cm thick. Carefully cut out circles that are slightly larger than your mini tart pans. Press the dough into the pans, ensuring it fits snugly against the edges. Trim any excess dough.
Step 2: Bake the Tart Shells
Place the tart shells on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Once baked, remove them from the oven and allow them to cool completely in the pans.
Step 3: Fill with Orange Marmalade
Once cooled, fill each tart shell with about 1 tablespoon of organic orange marmalade. Use the back of a spoon to spread it evenly, making sure to reach the edges. For an extra touch, sprinkle some orange zest on top of the marmalade for added flavor.
Step 4: Make the Chocolate Ganache
In a microwave-safe bowl, combine the dark chocolate chips and fresh double cream. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and glossy. Once melted, fold in the zest of one orange to infuse the ganache with a refreshing citrus aroma.
Step 5: Assemble the Tarts
Carefully spoon the chocolate ganache over the marmalade in each tart shell, filling them just to the top. Use a spatula to smooth the ganache for an even finish.
Step 6: Chill and Serve
Refrigerate the filled tarts for at least 30 minutes to allow the ganache to set. Once firm, you can either serve them as they are or garnish with additional orange zest or a sprinkle of sea salt for a gourmet touch.
Swap Guide
- Replace orange marmalade with any fruit jam or preserve of your choice, such as raspberry or apricot.
- Use milk chocolate chips instead of dark chocolate for a sweeter flavor.
- Opt for almond flour or gluten-free flour if you need a gluten-free crust option.
- Substitute coconut cream for double cream to make a dairy-free ganache.
Watch Outs & How to Fix
When making your Mini Jaffa Tart, there are a few common pitfalls to avoid:
- Overbaking the tart shells can lead to a dry crust. Keep a close eye on them while they bake.
- If your ganache doesn’t emulsify properly, it may appear grainy. Make sure to heat the cream gently and stir continuously.
- For a smoother ganache, ensure your chocolate is finely chopped before melting.
- If you find the tart shells are too crumbly, try chilling the dough longer before baking.
Leftovers & Meal Prep
The Mini Jaffa Tart can be stored in an airtight container in the refrigerator for up to three days. This makes them a fantastic option for meal prep! Just prepare the tarts and fill them with marmalade and ganache, then chill until ready to serve. They also make an impressive treat for gatherings, so you can whip them up ahead of time and enjoy the occasion.
Your Top Questions
Can I make the tart shells in advance?
Absolutely! You can prepare the tart shells ahead of time and store them in an airtight container for up to three days before filling them.
What if I don’t have mini tart pans?
You can use a muffin tin as an alternative. Just be sure to adjust the baking time to account for the larger size of the tarts.
Can I freeze the Mini Jaffa Tarts?
Yes, you can freeze the unfilled tart shells for up to a month. Just make sure to wrap them well to prevent freezer burn.
Is there a way to make the ganache sweeter?
If you prefer a sweeter ganache, you can add a tablespoon of powdered sugar while melting the chocolate and cream together.
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Final Bite
The Mini Jaffa Tart is a delightful way to enjoy the classic combination of chocolate and orange in a fun, bite-sized format. With a bit of preparation, you can create a show-stopping dessert that will impress your guests and satisfy your sweet tooth. So roll up your sleeves and indulge in the heavenly flavors of this mini tart. Happy baking!
Mini Jaffa Tart
Ingredients
- 300 g Italian sweet shortbread dough
- 4 tablespoons organic orange marmalade or jam
- 1 unit zest of one orange
- 100 g 70% dark chocolate chips
- 100 ml fresh double cream
- 1 unit zest of one orange (for ganache)
Instructions
Preparation
- Begin by preheating your oven to 180°C (350°F). Roll out the Italian sweet shortbread dough on a lightly floured surface until it’s about 0.5 cm thick. Carefully cut out circles that are slightly larger than your mini tart pans. Press the dough into the pans, ensuring it fits snugly against the edges. Trim any excess dough.
- Place the tart shells on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Once baked, remove them from the oven and allow them to cool completely in the pans.
- Once cooled, fill each tart shell with about 1 tablespoon of organic orange marmalade. Use the back of a spoon to spread it evenly, making sure to reach the edges. For an extra touch, sprinkle some orange zest on top of the marmalade for added flavor.
- In a microwave-safe bowl, combine the dark chocolate chips and fresh double cream. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and glossy. Once melted, fold in the zest of one orange to infuse the ganache with a refreshing citrus aroma.
- Carefully spoon the chocolate ganache over the marmalade in each tart shell, filling them just to the top. Use a spatula to smooth the ganache for an even finish.
- Refrigerate the filled tarts for at least 30 minutes to allow the ganache to set. Once firm, you can either serve them as they are or garnish with additional orange zest or a sprinkle of sea salt for a gourmet touch.
Equipment
- Mini tart pans
- Mixing bowls
- Whisk
- Microplane
- Baking Sheet
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prepare tart shells in advance and store for up to three days before filling.
- Freeze unfilled tart shells for up to a month, wrapped well to prevent freezer burn.
