Chocolate Orange Tart

Chocolate Orange Tart is an elegant dessert that blends the deep richness of semi-sweet chocolate with the bright, fragrant zest of fresh oranges. The crisp, buttery tart crust holds a smooth chocolate-orange ganache that melts on the tongue with citrus notes in every bite.

Perfect for dinner parties, holidays, or simply when you want to treat yourself to something special, this tart is both beautiful and surprisingly simple to make. Garnished with chocolate shavings or fresh orange slices, it’s a feast for the eyes and the palate.

Ingredients

Optional Garnishes

• Chocolate shavings
• Dehydrated or fresh orange slices

Tart Crust

• 150 g all-purpose flour
• 50 g sugar
• ¼ teaspoon kosher salt
• 113 g 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 g 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 g unsalted butter (5 tablespoons), at room temperature and cut into ½-inch cubes

Step-by-Step Method

Step 1: Make the tart crust

In a mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk, vanilla extract, and milk. Pour this into the flour-butter mixture and gently stir until the dough just comes together. Be careful not to overwork it you want a tender crust.

Step 2: Chill and shape the crust

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps prevent shrinkage while baking and makes handling easier.

Once chilled, roll the dough out between two sheets of parchment paper until about ⅛-inch thick. Transfer it to a 9-inch tart pan with a removable bottom, pressing gently into the edges and trimming excess. Prick the base lightly with a fork to prevent bubbling.

Step 3: Bake the crust

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. Continue baking for 10–12 minutes, or until golden brown. Cool completely before adding the filling.

Step 4: Prepare the chocolate-orange ganache

Place the chopped chocolate in a heatproof bowl. In a small saucepan, combine the heavy cream, sugar, and orange zest. Heat over medium until the cream just begins to simmer do not boil. Remove from heat and pour over the chocolate. Let sit for 2 minutes, then gently whisk until smooth.

Add the butter cubes and whisk until fully melted and incorporated. The ganache should be glossy and thick, with a smooth pourable texture.

Step 5: Fill the tart

Pour the ganache into the cooled tart shell, spreading evenly to the edges. Tap the tart gently on the counter to release any air bubbles and smooth the surface.

Step 6: Chill and garnish

Refrigerate the tart for at least 2 hours, or until the ganache is set. Just before serving, garnish with chocolate shavings or orange slices for a sophisticated finish.

Expert Tips for Success

• Chill the dough thoroughly: Cold butter helps create a flaky texture in the crust.

• Don’t overheat cream: Boiling can cause separation; a gentle simmer is enough to melt chocolate.

• Use fresh zest: Orange zest is most aromatic when fresh, so grate it just before cooking.

• Ensure a smooth ganache: Let the hot cream sit on the chocolate before whisking to ensure even melting.

• Room-temp butter in ganache: Adds richness and silkiness without cooling the mixture too fast.

Tasty Variations to Try

• Dark chocolate twist: Swap semi-sweet for 70% dark chocolate for a more intense flavor.

• Spiced ganache: Add a pinch of cinnamon or cardamom to the cream for a warm, aromatic note.

• Nutty crust: Replace ¼ cup of the flour in the crust with ground almonds for extra flavor.

• Orange liqueur infusion: Stir 1 tablespoon of Grand Marnier into the ganache for an adult twist.

• White chocolate version: Use white chocolate for a sweeter, creamier take on this tart, paired with the orange zest for balance.

Frequently Asked Questions

Can I make the crust ahead of time?

Yes. You can prepare and bake the crust up to 2 days in advance. Store it at room temperature wrapped in foil until ready to fill.

Can I use pre-made pastry?

If short on time, store-bought pie or tart dough works fine. Blind-bake it as directed before adding the ganache.

Does this tart need refrigeration?

Yes, to maintain the ganache’s texture. Store the tart in the fridge and bring to room temperature for 15–20 minutes before serving to soften the filling slightly.

How long will it keep?

The tart will keep for up to 4 days in the refrigerator. Cover loosely with plastic wrap to avoid condensation on the ganache.

Can I freeze it?

Not recommended freezing can alter the ganache’s smooth texture and cause condensation when thawing.

Chocolate Orange Tart

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• Author: Emma Hart
• Total Time: 175
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

An elegant dessert combining silky dark chocolate ganache with bright fresh orange zest, nestled in a buttery crisp tart crust. Perfectly balanced flavors and textures for special occasions.

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Ingredients

Scale 1x2x3x

Optional Garnishes
Chocolate shavings

Fresh or dried orange slices

Tart Crust
150 g all-purpose flour

50 g sugar

¼ teaspoon kosher salt

113 g unsalted butter (8 tablespoons), cold and cubed

1 large egg yolk

1 teaspoon vanilla extract

1 tablespoon whole milk

Chocolate-Orange Ganache
283 g (10 oz) semi-sweet chocolate, finely chopped

1½ cups heavy cream

2 teaspoons sugar

1 tablespoon orange zest (about 1 orange), finely grated

70 g unsalted butter (5 tablespoons), room temperature, cubed

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Instructions

1. Whisk flour, sugar, and salt. Cut in cold butter until crumbly.
2. Mix egg yolk, vanilla, and milk. Stir into flour mixture until dough forms.
3. Shape dough into disk, wrap, and chill 30 minutes.
4. Roll dough between parchment to ⅛ inch thick. Press into 9-inch tart pan. Trim edges and prick base.
5. Preheat oven to 350°F (175°C). Line crust with parchment, add weights. Bake 15 minutes.
6. Remove weights; bake 10–12 more minutes until golden. Cool completely.
7. Heat cream, sugar, and zest until just simmering. Pour over chocolate; let rest 2 minutes. Whisk smooth. Add butter; whisk until glossy.
8. Pour ganache into crust; smooth surface. Chill at least 2 hours to set.
9. Before serving, garnish with chocolate shavings or orange slices.

Notes

Chill dough to prevent shrinking.

Heat cream gently—don’t boil to preserve ganache texture.

Freshly grated zest delivers strongest aroma and flavor.

Allow tart to come to room temperature before serving for best consistency.

Best enjoyed within 4 days, stored covered in refrigerator.

• Prep Time: 30
• Cook Time: 25
• Category: Dessert
• Method: Baking & Chilling
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 25g
• Sodium: 115mg
• Fat: 32g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 105mg

Keywords: chocolate orange tart, chocolate citrus dessert, holiday tart, orange ganache tart, elegant dinner dessert, rich chocolate tart