Kevin Viner’s chocolate tart with confit orange ganache

Robot Coupe (UK) Ltd

Robot Coupe (UK) Ltd

Standard Supplier 27th March 2015
Robot Coupe (UK) Ltd

Robot Coupe (UK) Ltd

Standard Supplier

Kevin Viner’s chocolate tart with confit orange ganache

Former Michelin-starred chef Kevin Viner creates a chocolate tart with orange ganache with the new Robot Coupe Robot Cook.


  • Chocolate tart pastry:
  • 70g Plain dark chocolate
  • 80g Granulated sugar
  • Quarter Vanilla pod
  • 80g hazelnuts whole
  • 10g Cinnamon stick
  • 15g Roasted coffee beans
  • 175g Plan flour
  • 1 Egg
  • 100g Unsalted Butter
  • Chocolate ganache with confit orange:
  • 100g Confit orange
  • 100g Unsalted butter
  • Quarter Vanilla pod
  • 30g Roasted coffee beans
  • 5g Cinnamon stick
  • 50g Dark brown sugar
  • 450ml Double cream
  • Shot Brandy or Rum
  • 500g Dark Chocolate 66% cocoa


Chocolate tart pastry:

Put chocolate, sugar, Vanilla, hazelnuts, cinnamon and coffee beans into bowl and turbo pulse 3-4 times until smooth use scrapper to clean side of the bowl after each pulse.

Add flour, egg and butter set speed to intermittent for one minute use scraper arm occasionally during process to clean side of the bowl, check and run longer if required.

Remove and chill for 30 minutes.

Roll and line flan rings.

Blind bake at 180C for 10 minutes then 160C for 10-15 minutes

Chocolate ganache with confit orange:

Add confit orange, vanilla pod, coffee beans, Cinnamon stick and dark brown sugar to bowl, turbo pulse 4-5 times using the bowl scrapper each time, check to make sure smooth.

Add Butter set temperature to 50C and pulse 2-3 times.

Set speed to intermittent and timer to 12 minutes cook with lid closed use bowl scraper intermittently

When finished set speed to 1000rpm for 30 seconds.

Fill tarts, chill and decorate best served at room temperature.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.