Introduction

This chocolate-orange tart combines rich, velvety ganache with a crisp, buttery crust infused with bright citrus notes. It’s an elegant dessert that’s surprisingly easy to make and perfect for any special occasion or a cozy night in.

A chocolate tart with a golden brown crust forms the base layer, smooth and glossy dark chocolate filling covers the entire surface as the second layer, topped with a sprinkling of flaky white sea salt scattered across the filling. On one side, a decorative cluster of dark chocolate shavings adds texture and depth, while three thin, bright orange dried citrus slices are neatly layered on top of the shavings, creating a colorful contrast against the dark chocolate. The tart sits on a white marbled surface with a couple of small dark chocolate squares placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams all-purpose flour
50 grams sugar
¼ teaspoon kosher salt
113 grams unsalted butter (8 tablespoons), cold and cut into ½-inch cubes
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon whole milk
283 grams 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 grams unsalted butter (5 tablespoons), at room temperature and cut into ½-inch cubes
Flaky sea salt, for sprinkling
Chocolate shavings (optional, for garnish)
Dehydrated or fresh orange slices (optional, for garnish)

Instructions

Step 1: In a large mixing bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and toss to coat with the flour mixture. Using your fingertips or a pastry cutter, break the butter into small pieces no larger than a pea. The mixture should resemble coarse breadcrumbs. Transfer the bowl to the fridge to chill.
Step 2: In a small bowl, whisk together the egg yolk, vanilla extract, and milk until smooth.
Step 3: Add the wet mixture to the flour mixture. It will be crumbly at first. Using your hands, gently squeeze the dough together and knead a few times until it forms a cohesive round disk. Wrap in plastic wrap and chill for 15 minutes.
Step 4: Lightly grease the bottom and sides of a 9-inch tart pan with removable bottom using butter.
Step 5: On a lightly floured surface, roll out the dough to about 1/8-inch thickness, dusting with additional flour to prevent sticking. Carefully roll the dough onto a rolling pin and transfer it to the prepared tart pan. Press the dough into the pan and trim any excess. Patch any cracks with extra dough if needed. Prick the bottom all over with a fork. Chill for at least 30 minutes.
Step 6: Preheat the oven to 375˚F (190˚C). Prepare a 12 x 12 inch piece of parchment paper by crumpling and then smoothing it out to help it fit the tart shell.
Step 7: Place the parchment paper onto the tart dough and fill with pie weights or dry beans. Bake for 12–14 minutes until the crust feels dry and set. Remove the parchment and weights carefully, then bake for another 8–10 minutes until golden brown.
Step 8: Remove the crust from the oven and let it cool completely on a rack, keeping it in the tart pan.
Step 9: For the ganache, place the chopped chocolate in a large mixing bowl.
Step 10: In a small saucepan over medium heat, combine heavy cream and sugar. Heat until just starting to simmer. Pour the hot cream immediately over the chocolate. Let sit for 5 minutes, then add orange zest and the softened butter cubes. Stir gently until the mixture is smooth and glossy. Pour the ganache into the cooled tart shell, smooth the surface, and use a toothpick to remove any air bubbles. Refrigerate for at least 1 hour to set.
Step 11: When ready to serve, carefully remove the tart from the pan. Sprinkle the top with flaky sea salt and garnish with chocolate shavings and orange slices if desired. Cut with a hot knife and serve cold.

Tips & Variations

For a zesty twist, try adding a teaspoon of orange liqueur to the ganache for enhanced flavor.
Use a mix of bittersweet and semi-sweet chocolate for a richer ganache.
If pie weights are unavailable, dried beans or uncooked rice work well for blind baking the crust.
Letting the tart rest in the fridge overnight helps the flavors deepen and makes slicing easier.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. It is best served chilled but can be brought to room temperature for about 15 minutes before serving. Reheat is not recommended as the ganache texture may change.

How to Serve

A round tart with a golden brown crust forms the base, topped with a smooth, dark chocolate layer that glistens slightly. The tart is sliced into three pieces, with two slices slightly pulled out. On one side of the tart, there are three thin, dried orange slices placed on top of a small pile of dark chocolate shavings. Coarse white salt flakes are scattered over the chocolate surface. Around the tart, there are a few small pieces of dark chocolate and a small white bowl filled with coarse salt. The whole setup is on a baking tray lined with parchment paper, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the crust dough and chill it for up to 2 days before rolling it out and baking. You can also blind bake the crust ahead and store it in an airtight container for 1 day before filling.

What if I don’t have a tart pan with a removable bottom?

You can use a regular pie dish, but be careful when removing the tart. Using parchment paper underneath the crust can help lift it out, or simply serve directly from the pan.