Chocolate Orange and Salted Caramel Tart | Aprox 6-8 slices
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Chocolate Orange and Salted Caramel Tart | Aprox 6-8 slices

Chocolate Orange and Salted Caramel Tart | Aprox 6-8 slices

with Tony's Chocolonely Milk Chocolate Bar and a Speculoos Base

We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. This rich and delicious Chocolate Orange Tart is made using Tony's Chocolonely Dark Chocolate Bar... Delicious!

Tony’s mission is to make all chocolate 100% slave-free.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

1 grams

Tony's Chocolonely Dark Chocolate Bar

(Contains Milk, Soya May contain Egg, Cereals containing gluten, Nuts, Peanut)

1 unit(s)


75 grams

Caster Sugar

300 grams

Creme Fraiche

(Contains Milk)

40 grams

Salted Caramel Sauce

(Contains Milk)

Not included in your delivery

60 grams



Nutritional information

Energy (kJ)7221 kJ
Energy (kcal)1726 kcal
Fat116 g
of which saturates69.4 g
Carbohydrate156.9 g
of which sugars128 g
Protein14.9 g
Salt1.61 g
Always refer to the product label for the most accurate ingredient and allergen information.


Small sauce pan


Buttery Biscuit Base

a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base.

d) Pop into the fridge to firm up while you make the tart filling.

Bring on the Chocolate

a) Set aside the largest 'Tony's' piece of Tony's Chocolonely Milk Chocolate Bar to decorate your tart with before serving. Chop the remaining chocolate into small pieces.

b) Zest and juice the orange.

c) Place a small saucepan on medium heat and add the chopped chocolate, sugar, creme fraiche and the orange juice and zest (use half the orange zest and juice if you'd prefer a milder orange taste). Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.

Serve your Tony's Treat

a) Once cooled, pour the chocolate mixture on top of the biscuit base and set in your fridge for 5 hours or ideally overnight.

b) Once the tart has set, carefully remove it from its tin.

c) Drizzle the salted caramel sauce over the top and place the reserved 'Tony's' chocolate into the centre to finish.