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Chocolate Orange Tart

If you are craving a chocolate dessert but are looking for a way to dress it up, adding orange is a great choice! Inside an orange-cardamom pastry tart is a chocolate orange ganache filling that is rich and creamy and best of all, is so easy prepare!

My first memories of chocolate and orange weren’t the fondest, but I’m happy to say that I have really grown to love this flavor combination. As a kid, I remember those small boxes of truffles (popular around Valentine’s Day) filled with assorted flavors, and being a (somewhat) picky eater, I’d always cut the truffles open to see what’s inside before taking a bite. I never understood why someone would eat fruit flavored truffles, but as an adult now fully appreciate the chocolate orange flavor combination!

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Equipment needed

  • Tart pan with removable bottom
  • Rolling pin – I recommend Joseph Joseph’s Adjustable Rolling Pin for measuring dough thickness. This recipe calls for 3mm thickness for the pastry tart, which is not a standard measurement on the rolling pin (I would recommend rolling the dough a bit thicker to 4mm rather than thinner in this case). You can also purchase this set of wooden measurement sticks for additional thickness customizations.
  • Pie weights
  • Fine zester/grater

A few ingredient notes

  • Cold Water – The key to a great pastry crust is temperature! As noted in the recipe, it is crucial to use cold butter and cold water when making your dough. I also recommend adding the cold water to the dough gradually (still working quickly) to avoid adding too much water.

Prepare in advance

  • Measure and set out all ingredients ahead of time
  • Finely chop the chocolate (by hand or with a food processor)
  • Zest and juice the oranges

Print
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Chocolate Orange Tart


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  • Author: Amy @ The Pastry Blog
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

For the pastry:

  • 85 ml cold water
  • 200 g unbleached, all purpose flour
  • 200 g cold unsalted butter
  • 25 g granulated sugar
  • 1/2 tsp fine sea salt
  • 1 tsp ground coriander
  • Zest of one orange

For the chocolate orange ganache:

  • Juice and zest of one orange
  • 85 g bittersweet chocolate (60-70% recommended)
  • 1 tsp orange extract
  • 1 tsp orange liquor
  • 60 ml heavy cream
  • 15 g unsalted butter
  • 113 g granulated sugar

Instructions

For the pastry:

  • Preheat the oven to 325°F
  • Measure 85 ml of water and place it in the freezer for 5 minutes.
  • Working quickly, cut the cold butter into small cubes. Place the flour and butter in a medium bowl, smearing the butter into the flour with your fingers until incorporated (complete this step quickly to keep the dough as cold as possible!). Once mixed, the dough should consist of small chunks. If needed, place the dough in the freezer for 5-10 minutes before proceeding to the next step.
  • Add the chilled water, sugar, salt, coriander and orange zest, mixing gently with your hands. Do not overmix or knead the dough – it will cause too much gluten to form.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling.
  • Place the chilled dough on a lightly floured surface and roll to a 3mm thickness. Once rolled, specks of butter should no longer be visible in the dough. If you do see butter specks, fold the dough over once (or twice) and roll out again until dough looks smooth and uniform.
  • Line a tart pan with parchment paper. Drape the dough into the tart pan, being careful not to stretch the dough. Carefully press the dough into the crevices on the sides of the pan. Roll the rolling pin over the rim of the tart pan to remove excess dough. Prick the dough along the base of the tart pan with a fork for ventilation.
  • Refrigerate the dough in the tart pan for at least 30 minutes before proceeding to the next step.
  • Once chilled, place baking parchment over the dough and fill the pan with baking beans/pie weights.
  • Place the tart pan directly onto a baking sheet lined with parchment paper and blind bake the pastry crust at 325° F for 25 minutes.
  • Carefully remove the parchment and pie weights and return the pastry to the oven for an additional 10 minutes.
  • Let cool completely before removing from the pan.

For the chocolate orange ganache:

  • Zest and juice the orange into a medium heat-proof bowl.
  • Finely chop the chocolate and place into the bowl of orange juice and zest. Add the orange extract and orange liquor.
  • Place the heavy cream, butter, and sugar into a small saucepan and heat, whisking constantly, until it just reaches a boil.
  • Pour the hot cream into the bowl of chopped chocolate and let sit for 1 minute before stirring. Allow the chocolate mixture to cool for about 30 minutes, stirring occasionally.
  • Pour the chocolate orange ganache into cooled pastry shell and chill in the refrigerator for at least one hour until set. Dust with cocoa powder to decorate.
  • Prep Time: 1 hour
  • Chilling and cooling time: 2 hours
  • Cook Time: 30 minutes

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