This tart blends deep, velvety dark chocolate with the bright, fragrant essence of orange. With its crisp buttery shell, smooth ganache filling, and zesty orange notes, it's an elegant dessert that balances richness with refreshing citrus. A showstopper for dinner parties or special occasions.
Yields6 ServingsPrep Time25 minsCook Time20 minsTotal Time1 hr 45 mins
Tart Crust
1 ¼cupsall-purpose flour
½cupunsalted butter, cold and cubed
¼cuppowdered sugar
1egg yolk
2tbspcold water
Pinch of salt
Chocolate Orange Filling
2gdark chocolate (60–70%), finely chopped
¾cupheavy cream
¼cupwhole milk
2tbspunsalted butter
Zest of 1 orange
2tbsporange liqueur (e.g., Grand Marnier)
1tsp1 tsp orange extract
Pinch of sea salt
Garnish (optional but glorious)
Orange zest curls or candied orange slices
Flaky sea salt
Chocolate shavings
Make the Tart Shell
1
In a food processor, combine flour, powdered sugar, and salt.
Add cold butter and pulse until mixture resembles breadcrumbs.
Add egg yolk and 1 tbsp cold water. Pulse just until dough comes together.
Flatten into a disk, wrap in plastic, and chill for 30 minutes.
Bake the Shell
2
Preheat oven to 350°F (175°C).
Roll dough out to fit a 9-inch tart pan. Press into pan and trim excess.
Prick base with a fork. Line with parchment and fill with pie weights.
Bake for 15 minutes. Remove weights and bake 5 more minutes until golden. Cool completely.
Prepare the Chocolate Orange Ganache
3
In a small saucepan, heat cream and milk over medium heat until just simmering.
Remove from heat, add chopped chocolate and butter. Let sit 1 minute, then stir until smooth.
Stir in orange zest, liqueur (or extract), and sea salt.
Assemble
4
Pour warm ganache into cooled tart shell. Smooth the surface.
Refrigerate for at least 1 hour or until set.
Garnish and Serve
5
Decorate with orange zest curls, candied slices, or chocolate shards.
Serve chilled or at room temperature with a dollop of whipped cream or crème fraîche.
Serving Suggestion
6
Pair with a citrusy dessert wine like Muscat or a strong espresso for contrast. It also dazzles on a dessert buffet or as an elegant finish to a winter meal.
Ingredients
Tart Crust
1 ¼cupsall-purpose flour
½cupunsalted butter, cold and cubed
¼cuppowdered sugar
1egg yolk
2tbspcold water
Pinch of salt
Chocolate Orange Filling
2gdark chocolate (60–70%), finely chopped
¾cupheavy cream
¼cupwhole milk
2tbspunsalted butter
Zest of 1 orange
2tbsporange liqueur (e.g., Grand Marnier)
1tsp1 tsp orange extract
Pinch of sea salt
Garnish (optional but glorious)
Orange zest curls or candied orange slices
Flaky sea salt
Chocolate shavings
Directions
Make the Tart Shell
1
In a food processor, combine flour, powdered sugar, and salt.
Add cold butter and pulse until mixture resembles breadcrumbs.
Add egg yolk and 1 tbsp cold water. Pulse just until dough comes together.
Flatten into a disk, wrap in plastic, and chill for 30 minutes.
Bake the Shell
2
Preheat oven to 350°F (175°C).
Roll dough out to fit a 9-inch tart pan. Press into pan and trim excess.
Prick base with a fork. Line with parchment and fill with pie weights.
Bake for 15 minutes. Remove weights and bake 5 more minutes until golden. Cool completely.
Prepare the Chocolate Orange Ganache
3
In a small saucepan, heat cream and milk over medium heat until just simmering.
Remove from heat, add chopped chocolate and butter. Let sit 1 minute, then stir until smooth.
Stir in orange zest, liqueur (or extract), and sea salt.
Assemble
4
Pour warm ganache into cooled tart shell. Smooth the surface.
Refrigerate for at least 1 hour or until set.
Garnish and Serve
5
Decorate with orange zest curls, candied slices, or chocolate shards.
Serve chilled or at room temperature with a dollop of whipped cream or crème fraîche.
Serving Suggestion
6
Pair with a citrusy dessert wine like Muscat or a strong espresso for contrast. It also dazzles on a dessert buffet or as an elegant finish to a winter meal.
