Chocolate Ganache Tarts with White Wine Liqueur Vinegar Glazed Oranges

A chocolate lovers delight.


400g Dark chocolate, broken into small pieces

Half cup cream

1 tbls butter

1 tsp Orange Blossom essence

1 ready-made large pastry shell or 6 individual pastry shells

2 oranges, peeled and segmented

80mL Pukara Estate White Wine liqueur Vinegar


In a heavy based saucepan, add the cream and chocolate. Slowly melt over a low heat, stirring constantly. When chocolate is melted, add butter and stir in well. Remove from heat, add orange blossom essence, stir and set aside.

Take blind baked, ready-made pastry shell and fill evenly with ganache. Cover and refrigerate until set (1-2 hours).

Pour White Wine liqueur vinegar in a small pan, over a medium heat. When vinegar starts to slowly simmer add orange segments and toss carefully. Cook for 1 minute or until thickly coated, softened but not falling apart.

Remove tart from fridge, slice if necessary and top with orange segments and a drizzle of the reduced White wine liqueur vinegar. Serve immediately for your valentine!