There is something simply magical about the blend of rich chocolate and bright, zesty orange. This Chocolate-Orange Tart Recipe perfectly captures that harmony, offering a luscious ganache nestled inside a crisp, buttery crust. Whether you’re looking to impress guests or treat yourself to a decadent dessert, this tart delivers a beautiful balance of flavors and textures that will make every bite memorable.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this Chocolate-Orange Tart Recipe truly shine. Each component is essential: from the buttery tart crust that gives a satisfying crunch to the intensely flavored chocolate-orange ganache that melts on your palate. These few yet purposeful ingredients come together beautifully to create a dessert that’s both simple and sophisticated.
- Flaky sea salt: A sprinkle on top enhances both the chocolate and orange flavors by adding a subtle savory contrast.
- Chocolate shavings (optional for garnish): Adds a delicate, elegant touch and extra chocolate texture.
- Dehydrated or fresh orange slices (optional for garnish): Provides a pretty, aromatic decoration that hints at the flavor inside.
- Tart Crust:
- 150 grams all-purpose flour: The base that gives structure and a tender crumb to the crust.
- 50 grams sugar: Balances the butter’s richness with a touch of sweetness.
- ¼ teaspoon kosher salt: Elevates the overall flavor and brings harmony to the crust.
- 113 grams unsalted butter (8 tablespoons), cold and cubed: Ensures flakiness and that wonderful buttery taste everyone loves.
- 1 large egg yolk: Adds richness and helps bind the dough for a perfect texture.
- 1 teaspoon vanilla extract: Infuses warmth and subtle sweetness into the crust.
- 1 tablespoon whole milk: Provides moisture to bring the dough together without sogginess.
- Chocolate-Orange Ganache:
- 283 grams semi-sweet chocolate (10 ounces), chopped: The heart of the tart, delivering deep, rich chocolate flavor.
- 1½ cups heavy cream: Creates that silky, melt-in-your-mouth ganache texture.
- 2 teaspoons sugar: Enhances sweetness while complementing the chocolate.
- 1 tablespoon orange zest (about 1 orange), finely grated: Provides vibrant citrus notes throughout the ganache.
- 70 grams unsalted butter (5 tablespoons), room temperature and cubed: Adds a glossy finish and richness to the filling.
How to Make Chocolate-Orange Tart Recipe
Step 1: Prepare the Tart Crust
Begin by combining the all-purpose flour, sugar, and kosher salt in a large mixing bowl. Cut the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk, vanilla extract, and whole milk, gently mixing until the dough starts to form. Be careful not to overwork it, just until the dough holds together. Wrap it in plastic and chill in the fridge for at least 30 minutes to help it firm up for easier rolling.
Step 2: Roll Out and Blind Bake the Crust
Once chilled, roll the dough on a lightly floured surface to fit your tart pan, about 9 inches in diameter. Gently press it into the pan, trimming any excess dough along the edges. Prick the base a few times with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for 15 minutes, then remove the weights and parchment and bake another 10 minutes until golden and crisp. Allow to cool completely before filling.
Step 3: Make the Chocolate-Orange Ganache
While the crust cools, chop the semi-sweet chocolate into small pieces and place it in a heatproof bowl. In a saucepan, combine heavy cream, sugar, and the freshly grated orange zest and gently bring just to a simmer, letting the orange oil infuse the cream. Pour the hot cream mixture over the chopped chocolate, letting it sit for a couple of minutes before stirring gently until smooth and glossy. Whisk in the room-temperature butter until fully incorporated for extra richness.
Step 4: Assemble and Chill
Pour the silky chocolate-orange ganache into the cooled tart crust, spreading it evenly. Tap the tart gently to release any air bubbles and smooth the surface with a spatula. Cover and refrigerate for at least 4 hours, preferably overnight, to let the ganache set perfectly, creating that irresistible, firm yet creamy consistency.
How to Serve Chocolate-Orange Tart Recipe
Garnishes
To elevate the presentation, add a light sprinkle of flaky sea salt on top before serving; this highlights the chocolate’s depth and balances the sweetness. You can also scatter delicate chocolate shavings or place a few dehydrated or fresh orange slices for a bright, photogenic touch that will wow your guests.
Side Dishes
This tart pairs wonderfully with fresh whipped cream or a scoop of vanilla bean ice cream to add a creamy contrast. For something lighter, serve alongside a fresh mixed berry salad or a simple citrus salad to complement the tart’s orange notes and refresh the palate.
Creative Ways to Present
Try slicing the tart into elegant thin wedges for a refined look, or cut into rustic squares for a casual gathering. You could also serve mini tartlets using the same recipe for bite-sized indulgences at parties. Adding edible gold leaf to the top can make it feel exceptionally luxe when entertaining.
Make Ahead and Storage
Storing Leftovers
Because of the rich ganache, it’s best to refrigerate any leftovers in an airtight container to preserve freshness. The tart will keep well in the fridge for up to 3 days without losing its flavor or texture, making it easy to enjoy for a few days after baking.
Freezing
You can freeze the tart once it has fully set, wrapped tightly in plastic wrap and then placed in a freezer-safe container. Freeze for up to 1 month. When you’re ready to enjoy, thaw overnight in the refrigerator to keep that perfect ganache texture intact.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. If you prefer a softer ganache, you can let it sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate?
Absolutely! Using dark chocolate will give your tart a more intense, bittersweet flavor that pairs beautifully with orange zest. Just ensure the chocolate quality is good for the best results.
Is it necessary to blind bake the crust?
Yes, blind baking prevents the crust from becoming soggy once the ganache filling is added. It ensures your tart stays crisp and provides that satisfying textural contrast.
Can I substitute butter with margarine for the crust?
Butter provides flavor and flakiness that margarine often cannot replicate. For the best texture and taste, it’s recommended to use unsalted butter as specified.
How do I get the ganache to set properly?
The key is to chill the tart for at least 4 hours or overnight. The butter and cream solidify at cool temperatures, giving the ganache its firm yet creamy texture without being hard.
Can I make this tart gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure it is suitable for pastry. The texture may differ slightly, but it will still be delicious!
Final Thoughts
There is nothing quite like the elegant dance of chocolate and orange to brighten up any dessert table, and this Chocolate-Orange Tart Recipe delivers that perfectly every time. From the flaky crust to the luscious ganache and the sparkle of zest, it’s a treat you’ll want to make again and again. Give it a try—you deserve to indulge in something truly special!
PrintChocolate-Orange Tart Recipe
This decadent Chocolate-Orange Tart combines a buttery, flaky crust with a rich chocolate-orange ganache, perfectly balancing citrus brightness with deep chocolate flavor. Garnished with flaky sea salt and optional chocolate shavings or orange slices, it’s an elegant dessert ideal for special occasions or anytime you crave a luscious treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Tart Crust:
- 150 grams all-purpose flour
- 50 grams sugar
- ¼ teaspoon kosher salt
- 113 grams unsalted butter (8 tablespoons), cold and cut into ½-inch cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
Chocolate-Orange Ganache:
- 283 grams semi-sweet chocolate (10 ounces), chopped into small pieces
- 1½ cups heavy cream
- 2 teaspoons sugar
- 1 tablespoon orange zest (about 1 orange), finely grated
- 70 grams unsalted butter (5 tablespoons), at room temperature and cut into ½-inch cubes
Garnish (optional):
- Flaky sea salt
- Chocolate shavings
- Dehydrated or fresh orange slices
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine the all-purpose flour, sugar, and kosher salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces. In a separate small bowl, whisk the egg yolk, vanilla extract, and whole milk together. Gradually add this to the dry ingredients and mix gently until the dough comes together. Avoid overworking to maintain flakiness.
- Chill the Dough: Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up. This step helps prevent shrinkage during baking and makes it easier to roll out.
- Roll Out and Bake the Crust: On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and roughly 1/8 inch thick. Transfer it carefully to a 9-inch tart pan with a removable bottom, pressing it evenly into the bottom and sides. Trim the edges and prick the base with a fork to prevent bubbling. Chill the crust for an additional 15 minutes to reduce shrinking. Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust is golden and fully baked. Let it cool completely.
- Make the Chocolate-Orange Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream with sugar over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chocolate. Let it sit for 2-3 minutes to soften, then whisk gently until smooth and glossy. Stir in the orange zest and room temperature butter cubes gradually until fully incorporated and silky.
- Assemble the Tart: Pour the warm chocolate-orange ganache into the cooled tart crust, spreading it evenly with a spatula. Let the tart sit at room temperature for 10 minutes, then transfer to the refrigerator to chill and set for at least 2-3 hours, or until firm.
- Garnish and Serve: Before serving, sprinkle flaky sea salt over the ganache. Optionally, garnish with chocolate shavings and dehydrated or fresh orange slices for an elegant finish. Slice and enjoy this rich and refreshing dessert.
Notes
- Chilling the dough multiple times ensures a flaky crust and helps prevent shrinking during baking.
- Using high-quality semi-sweet chocolate will significantly impact the depth of flavor in the ganache.
- Let the ganache cool before refrigerating to maintain a smooth texture and avoid condensation.
- For additional citrus flavor, you can add a splash of orange liqueur to the ganache.
- Store leftovers covered in the refrigerator for up to 3 days.
- Bring the tart to room temperature before serving for the best texture and flavor intensity.
