Chocolate Orange Tart

This is a surprising simple and easy to make recipe that produces a fantastic dessert.  The main time taken here is waiting for the pastry to chill and then rolling it out.

The dark chocolate flavour is offset by the double cream, orange zest and orange juice.  Throw in a splash of Cointreau and you have an intensely rich dark chocolate tart balanced by the sweet orange flavour.  This tart brings back memories of crunching on Jaffa lollies.

Serve with whipped cream or ice-cream and you have a wonderful decadent dessert.  You can substitute the dark chocolate for milk chocolate, but I think that would take away some of the rich intensity the dark chocolate creates.

Print Recipe

Chocolate Orange Tart

Prep Time

40 minutes

Cook Time

20 minutes

Passive Time

90 minutes

Servings

tarts

Ingredients

Tart Shell

• 125 g Unsalted Butter softened
• 90 g Caster Sugar
• 1 Egg
• 2 cups Plain Flour

Chocolate Orange Filling

• 150 ml Double Cream
• 150 g dark chocolate Premium
• Orange Zest of 1 large Orange
• Orange Juice of 1 large Orange
• 1 tbsp Orange liqueur Cointreau
• Icing Sugar to dust tart for serving

Prep Time 40 minutes Cook Time 20 minutes Passive Time 90 minutes Servings tarts Ingredients Tart Shell 125 g Unsalted Butter softened 90 g Caster Sugar 1 Egg 2 cups Plain Flour Chocolate Orange Filling 150 ml Double Cream 150 g dark chocolate Premium Orange Zest of 1 large Orange Orange Juice of 1 large Orange 1 tbsp Orange liqueur Cointreau Icing Sugar to dust tart for serving

Instructions

Tart Shell

1. Beat butter and caster sugar together until light and fluffy.
2. Add egg into mixture and beat until well combined.
3. Gradually add flour and mix through until well combined.
4. Bring dough ball together, remove from bowl and knead lightly. Roll into a ball.
5. Wrap in cling wrap and place in refrigerator for at least one hour.
6. Roll out pastry with a rolling pin and then use the pastry to line the individual tart pans. Note: use 10cm loose base tart pans.
7. Place tart pans in refrigerator for 30 minutes to allow pastry to firm.
8. Preheat oven to 180°C.
9. Line pastry pans with foil and fill with baking beads.
10. Bake in oven for 15 minutes.
11. Remove from oven and remove foil and baking beads.
12. Return pastry pans to the oven and cook a further 5 minutes.

Chocolate Orange Filling

1. Add dark chocolate, double cream and orange zest to a heatproof bowl and place over a saucepan heating water on high heat.
2. Stir mixture until chocolate melts and stir through until well combined.
3. Remove from heat and add liqueur and orange juice and stir through until well combined.
4. Spoon mixture into the individual tart shells and leave at room temperature to cool.
5. Store in refrigerator to firm up the chocolate filling.
6. To serve, dust the tart with icing sugar and serve with whipped cream.