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Dark Chocolate and Onix Citrus Tarts

Dark Chocolate and Onix Citrus Tarts

These mini dark chocolate tarts with Onix citrus curd and cayenne chocolate pastry are rich, slightly spicy, and visually striking—perfect for an elevated dessert.
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Course Dessert

Ingredients
  

Chocolate Sweet Pastry (Pâte Sucrée)

  • 100 g unsalted butter cold & cubed
  • 70 g icing sugar
  • 25 g Dutch-processed cocoa powder
  • Pinch of cayenne pepper optional, but recommended
  • 50 g egg yolks
  • 175 g plain flour
  • 1 g fine sea salt

Onix Citrus Curd

  • 6 g Onix citrus zest
  • 200 g fresh Onix citrus juice
  • 180 g caster sugar
  • 200 g eggs
  • 300 g unsalted butter softened

Dark Chocolate Ganache

  • 200 g dark chocolate 70%, chopped
  • 200 g fresh cream
  • Pinch of cayenne optional

Instructions
 

Chocolate Sweet Pastry (Pâte Sucrée)

  • In a bowl (or stand mixer), add the butter and sift over the icing sugar and cocoa powder (and cayenne if using).
  • Beat for 2–3 minutes until smooth and combined, scraping down twice.
  • Add the egg yolks while mixing. Beat for 30 seconds, scrape down, then mix for another 30 seconds.
  • Add the flour and salt, mixing on low just until combined (about 15 seconds). Do not overmix.
  • Shape into a disc, wrap, and refrigerate for 1 hour.
  • Let the dough soften slightly, then roll out on a floured surface.
  • Cut bases using mini tart rings.
  • Roll remaining dough into thin strips and line the sides, pressing gently to seal.
  • Trim edges and freeze for 30 minutes.
  • Preheat oven to 175°C (160°C fan).
  • Bake for 20–25 minutes (check at 18 minutes for minis).
  • Lightly brush with egg wash and bake for another 8–10 minutes until set.
  • Cool completely.

Onix Citrus Curd

  • Whisk the zest, juice, sugar, and eggs in a heatproof bowl.
  • Place over gently simmering water (ensuring the bowl doesn’t touch the water).
  • Whisk constantly until thickened (75–80°C).
  • Strain through a sieve into a jug.
  • Cool to about 40°C, then blend in the butter gradually until smooth and thick.
  • Chill until set.

Dark Chocolate Ganache

  • Heat the cream until just steaming (not boiling).
  • Pour over the chocolate and let sit for 1–2 minutes.
  • Stir until smooth and glossy.
  • Add cayenne if using.
  • Allow to cool slightly until pourable.

Assembly

  • Fill the cooled tart shells with Onix curd (about ¾ full).
  • Chill for 10–15 minutes to set slightly.
  • Pour ganache over to create a smooth top layer.
  • Chill until fully set.

To Finish

  • Top each tart with:
  • A slice of Onix/lemon citrus
  • Chopped dark chocolate
  • Crushed nuts
  • A light sprinkle of chilli flakes
  • A small thyme sprig