A New Year’s dessert
to spark the conversation.
Last year around New Year’s I was decorating, planning the big menu and quiz and wondering whether or not all my guests would fit in my tiny living room. This year I’m worried about inviting anyone at all.
Have you too looked around while on the bus or in a supermarket and thought that if anyone had told you about the world today a year ago, you’d have told them to bugger off?
It’s going to be an iffy New Year dinner this year, but we want to contribute to the evening with two dessert recipes that spark the conversation.
Dessert number two is - contrary to the Jerusalem artichoke dish - a classic with well-known flavours of orange and chocolate. It is a tribute to everything familiar. There is, however, a surprise in the form of a juicy date and insect middle, which breaks the habit.
Talk about what ‘familiar’ means to you. Is it a positive or negative word? Do you need the familiar more in times of crisis? Are you scared of the insects in the dessert - and is it because they aren’t familiar?
Crisp tarts with hazelnut crunch, orange and chocolate ganache, juicy date and insect middle and candied oranges
6-8 small tarts
200 g flour
60 g hazelnuts, roasted and skinned
110 g powdered sugar
The seeds from 1/2 vanilla pod
165 g cold butter (alternatively plant-based)
A pinch of salt
2 egg yolks (for a vegan version, you can replace the yolks with a little more cold water)
A bit of cold water
1 tsp grated orange peel
50 g milk chocolate
25 g hazelnuts, roasted and skinned
25 g sugar
Orange ganache and date middle
100 g milk chokolade
50 ml cream (alternatively plant-based)
20 ml orange juice
2 tsp grated orange peel
2 Hey Planet Cocoa Orange Bars
1 organic orange
2 dl sugar
2 dl water
6-8 tart rings, diameter 5-6 cm (alternatively another kind of small pie dishes) Blender
- Slice the orange. Half each slice.
- Boil the slices in water for 5 minutes.
- Remove the water and repeat twice.
- Mix 2 dl water and 2 dl sugar and boil. Add the oranges.
- Let it simmer for ½-1 hours.
- Drain the oranges, and place them on a piece of baking paper.
- Bake for 3 hours at 90 degrees.
- Let them cool. Store them in an airtight container.
- Blend flour, nuts, sugar, vanilla and salt, until the nuts have the same consistency as the flour.
- Cut the butter in smaller pieces and add it to the other ingredients along with the orange peel.
- Blend, until it’s mixed.
- Put the mixture in a bowl and add the egg yolks.
- Mix it quickly with a fork and add water, if the mix is too dry. Don’t overwork the dough.
- Roll out the dough (it should be 3-4 mm thick) on a piece of baking paper, and transfer to the freezer for a few minutes.
- Remove the dough from the freezer and line the pie dishes.
- Bake the shells for 15-20 minutes, or until they are golden brown.
- Let them cool.
- Melt the butter at medium heat, until it’s a golden caramel.
- Mix the hazelnut with the caramel, and transfer to a piece of baking paper.
- Let it cool completely.
- Blend the mixture well.
- Melt the chocolate and mix with the hazelnut-caramel.
- Add a few teaspoons to each tart shell.
Ganache and middle
- Cut the bars into smaller pieces, and place a piece in the middle of each tart.
- Melt the chocolate and heat the cream.
- Pour the cream over the chocolate and mix.
- Add the orange peel and juice and blend the ganache, until it’s silky.
- Fill up the tarts with ganache.
Decorate the tarts with candied oranges and let them reach room temperature before you serve them.
We really want to see your versions of our recipes, so please don’t hesitate to share your own tips and advice on Instagram. Use the hashtag #heyplanet, and we’ll be able to see your food and regram your beautiful dishes and treats.
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