Dark Chocolate and Orange Tart Recipe

Learn how to make this homemade dark chocolate and orange tart with a buttery shortcrust pastry and silky ganache filling. The best combination of rich chocolate and bright citrus flavors creates an easy yet impressive dessert perfect for special occasions or dinner parties.

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

30 mins

Serves:

1 tart (10 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g high-quality dark chocolate (70% cocoa solids), chopped</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">2 tbsp orange juice</li><li class="ingredients-single-item">1 tsp orange extract (optional, for stronger flavor)</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">Extra orange zest</li><li class="ingredients-single-item">Candied orange peel (optional)</li><li class="ingredients-single-item">Cocoa powder for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Microplane or fine grater</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. If using a food processor, pulse the flour, icing sugar and salt together briefly. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs (this creates tiny pockets of butter that will make your pastry flaky). If making by hand, rub the butter into the dry ingredients using your fingertips until you achieve the same breadcrumb texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, mixing until the dough just comes together (cold ingredients are crucial for a crisp pastry as they prevent the butter from melting before baking). Add the remaining tablespoon of water only if needed. The dough should be soft but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing your pastry from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang. Work quickly to keep the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Press it gently into the corners without stretching it (stretching causes shrinkage). Trim any excess, leaving a slight overhang which you can neaten after blind baking. Prick the base all over with a fork to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5-8 minutes until the pastry is golden and crisp. The blind baking ensures your pastry is fully cooked before adding the wet filling. Allow to cool completely in the tin, then trim any uneven edges with a sharp knife.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the filling, place the chopped chocolate in a large heatproof bowl. In a saucepan, heat the cream until it just starts to simmer (small bubbles appear around the edge) – don't boil it as this can affect the texture of your ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the hot cream over the chocolate and let it sit for 1 minute without stirring (this initial melting period ensures a smoother ganache). Then gently stir with a spatula until the chocolate has completely melted and the mixture is smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the softened butter and stir until incorporated – the butter adds shine and creates a softer set to your ganache. Stir in the sugar, orange zest, juice, and extract if using. The acidity in the orange juice helps to cut through the richness of the chocolate, creating a balanced flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the ganache mixture into the cooled pastry case and gently tap the tin on the counter to remove any air bubbles. Refrigerate for at least 3 hours or until set. The ganache needs time to firm up completely – patience here is rewarded with the perfect slice!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Before serving, allow the tart to sit at room temperature for 15-20 minutes to soften slightly for the best flavor and texture. Cold chocolate mutes flavor, while room temperature chocolate allows the orange notes to shine through.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Decorate with additional orange zest, candied orange peel if using, and a light dusting of cocoa powder. Serve with a dollop of lightly whipped cream if desired. The tart will keep in the refrigerator for up to 3 days, though the pastry may soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dark Chocolate and Orange Tart?

This tart requires plain flour, unsalted butter, icing sugar, eggs, high-quality dark chocolate (70% cocoa), double cream, caster sugar, orange zest and juice. Optional ingredients include orange extract for stronger flavour and decorative elements like candied orange peel.

How to cook Dark Chocolate and Orange Tart at home?

Learn how to cook Dark Chocolate and Orange Tart by first creating a crisp shortcrust pastry that's blind baked until golden. Then prepare a silky chocolate ganache infused with orange zest and juice, pour it into the cooled pastry case, and refrigerate until set. The key is allowing the tart to come to room temperature before serving to enhance the orange flavour.

Why does my chocolate ganache sometimes split or become grainy?

Ganache typically splits due to temperature issues. Ensure your chocolate and cream aren't too hot, and add them together gradually. If it does split, gently warm the mixture while whisking, or add a splash of warm cream and stir until smooth. Using high-quality chocolate with sufficient cocoa butter also helps prevent graininess.

Can I make this chocolate dessert in advance for a dinner party?

Yes, this tart is perfect for preparing ahead! Make it up to 3 days in advance and store in the refrigerator. For the best texture and flavour, remove from the fridge 15-20 minutes before serving. The flavours actually develop and improve after a day, making it an excellent stress-free dinner party dessert.

What's the secret to a perfectly crisp tart base that doesn't go soggy?

The key is thorough blind baking until the pastry is completely cooked and golden. Ensure your pastry is cold before baking, prick the base with a fork, and use baking beans. For extra protection, you can brush the inside with egg white after blind baking and return to the oven for 1 minute – this creates a moisture barrier.

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