A great recipe for a romantic dinner or a simple dinner party favorite. This delicious mix will be sure to please all chocolate lovers!

Ingredients 

400g Dark Chocolate, Broken Into Small Pieces

1/2 Cup Cream

1 Tbsp Butter

1 Tsp Orange Blossom Essence

1 Ready-Made Large Pastry Shell or 6 Individual Pastry Shells

2 Oranges, Peeled and Segmented

80ml Pukara Estate White Wine Liqueur Vinegar

Method

In a heavy-based saucepan, add the cream and chocolate. Slowly melt over low heat, stirring constantly. When the chocolate is melted, add the butter and stir well. Remove from heat, add the orange blossom essence, stir, and set aside. Take the blind-baked, ready-made pastry shell and fill evenly with ganache. Cover and refrigerate until set (1-2 hours). Pour white wine liqueur vinegar into a small pan over medium heat. When the vinegar starts to slowly simmer, add orange segments and toss carefully. Cook for 1 minute or until thickly coated, softened but not falling apart. Remove the tart from the fridge, slice if necessary, and top with orange segments and a drizzle of reduced white wine liqueur vinegar. Serve immediately and enjoy!