Chocolate Dipped Fruit in Orange Sweet Pastry Shell

Name: Chocolate Dipped Fruit in Orange Sweet Pastry Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g flour, plus extra; flour, for dusting the surface; 50 g unsalted butter; 75 g caster sugar; 1 free range organic egg; 1 orange; 50 g fair trade divine milk chocolate; 50 g fair trade divine dark chocolate; 50 g strawberries; 50 g kiwi; 50 g mangoes; 50 g pineapple

Servings: persons

200 g flour, plus extra
flour, for dusting the surface
50 g unsalted butter
75 g caster sugar
1 free range organic egg
1 orange
50 g fair trade divine milk chocolate
50 g fair trade divine dark chocolate
50 g strawberries
50 g kiwi
50 g mangoes
50 g pineapple

1
Preheat oven to 220C.
2
Put a pan of water on the heat and wait for it to simmer.
3
Grease the pastry cases really, really well, so that when you take them out they dont stick.
4
Cream together the butter and sugar.
5
Zest the orange and fold in the flour, egg and orange zest.
6
When the mixture resembles breadcrumbs, gently work it together with your hands until you have a ball of dough, and flour it lightly.
7
Melt the chocolate in a bowl suspended over the boiling water.
8
Sprinkle some flour onto the work surface and roll out your dough, sprinkle flour on the rolling pin if necessary.
9
Keep turning your dough round as to stop it sticking to the table.
10
Roll it out to approximately 0.5cm thick.
11
Carefully line the tart tins with the pastry,cutting off the excess by rolling a rolling pin over the top.
12
Prick the base all over with a fork.
13
Bake blind for 10 minutes put the beans on top of the greaseproof paper inside the pastry cups to hold the pastry down.
14
Slice up the fruit and half dip them in the melted chocolate, put on a rack to solidify.
15
Remove the pastry cups from the oven and VERY carefully remove the pastry from the tins leaving it to cool for a moment.
16
Spoon a small amount of chocolate into the base of each pastry cup then place the chocolate fruit in the pastry cups and serve with a drizzle of chocolate and dollop of whipped cream.
17
Enjoy!

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 g flour, plus extra, flour, for dusting the surface, 50 g unsalted butter, 75 g caster sugar, and more.

Yes, Chocolate Dipped Fruit in Orange Sweet Pastry Shells falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Dipped Fruit in Orange Sweet Pastry Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions