Phil's Rich Chocolate Orange Tart

Serves: 8 Cooking time: 30 minutes

This incredible tart looks like one of the most indulgent desserts going. But with double cream being replaced by fromage frais and sugar with the natural alternative xylitol, along with some other healthy twists, appearances and taste can be deceiving!


For the tart:

  • 350g shortcrust pastry, ready rolled
  • 700ml skimmed milk
  • 80g cocoa powder, sieved
  • ½ tsp vanilla essence
  • 50g high cacao chocolate, with a lower sugar content (try Lindt Noir, 90%)
  • 4 medium egg yolks
  • 15g custard powder
  • finely grated zest 1 lemon
  • finely grated zest of 2 large oranges
  • 4 sheets (7g) leaf gelatine
  • cold water
  • 250g fromage frais
  • 10g high cacao chocolate - as above

For the raspberry sauce:

  • 225g fresh raspberries or good quality frozen
  • 100g Total Sweet Xylitolthis is an approximate as some raspberries are sweeter than others
  • 1 tbsp lemon juice
  • a little cold water if needed


  1. Roll out the pastry and line a 23cm, 9-inch loose-bottomed tin, then chill for 30 minutes.
  2. Bake pastry at 200C, 180C fan, gas 6 for approx 25 minutes or until golden brown.
  3. Brush with beaten egg and return to the oven to set for say 5 minutes, remove and cool.
  4. Warm the milk and just before boiling, whisk in the cocoa powder, xylitol, vanilla and chopped chocolate.
  5. Whisk the egg yolks and custard powder in a small bowl for 2 minutes.
  6. Pour over the chocolate milk mixture and whisk well, it will thicken quite quickly.
  7. Whisk in the soaked gelatine until dissolved and finally the orange and lemon zests.
  8. Pour into the cooked pastry base, cool slightly and chill for 2 hours, best overnight.
  9. Lightly beat the fromage frais and add the xylitol to taste, then spoon on top of the tart.
  10. Cut into wedges and serve with raspberry sauce see below.

For the raspberry sauce:

  1. 1) Place the raspberries in a liquidiser along with the xylitol and lemon juice.
  2. 2) Blitz until smooth you may need to add a touch of cold water to let the sauce down if it’s too thick.
  3. 3) Pass through a fine sieve and chill well.