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Chocolate-Orange Tart Recipe

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4 from 73 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://justsosavory.com/chocolate-orange-tart-recipe/