Description
This exquisite Chocolate-Orange Tart combines a flaky buttery crust with a luscious semi-sweet chocolate ganache infused with vibrant orange zest. Finished with a sprinkle of flaky sea salt and optional garnishes of chocolate shavings and dehydrated or fresh orange slices, this tart delivers a perfect balance of rich chocolate and bright citrus flavors. Ideal for special occasions or an elegant dessert at home.
Ingredients
Scale
For the Tart Crust
- 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
For the Ganache
- 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
For Garnish (Optional)
- Flaky sea salt
- Chocolate shavings
- Dehydrated or fresh orange slices
Instructions
- Prepare the crust mixture: In a large mixing bowl, whisk together the all-purpose flour, sugar, and kosher salt. Add the cold butter cubes and toss with the flour mixture. Using your fingertips or a pastry cutter, break the butter into small pieces no larger than peas, creating a coarse breadcrumb texture. Transfer the bowl to the refrigerator to chill.
- Mix wet ingredients: In a small bowl, whisk together the egg yolk, vanilla extract, and whole milk until well combined.
- Form the dough: Add the wet mixture into the flour and butter mix. The dough will be crumbly. Using your hands, gently squeeze and knead the dough a few times until it just comes together. Shape it into a round disk, wrap tightly in plastic wrap, and chill in the refrigerator for 15 minutes.
- Prepare tart pan: Lightly grease the bottom and sides of a 9-inch tart pan with removable bottom using butter.
- Roll out dough and fit into pan: On a lightly floured surface, roll the dough out to about 1/8-inch thickness, dusting with flour as needed to prevent sticking. Carefully roll the dough onto a rolling pin and transfer to the prepared tart pan. Press and fit the dough into the pan, trimming off excess. Patch any cracks or holes with extra dough. Prick the bottom of the dough with a fork (avoid the sides). Chill in the refrigerator for at least 30 minutes.
- Preheat the oven: Set the oven to 375˚F (190˚C). Prepare a 12×12 inch piece of parchment paper by crunching it up and then flattening it out to easily mold it into the tart shape.
- Blind bake the crust: Place the parchment paper inside the tart shell and fill it with pie weights or dry beans, then bake for 12-14 minutes until the crust feels dry and set. Carefully remove the weights and parchment paper, then bake for another 8-10 minutes until the crust is golden brown.
- Cool the crust: Remove the tart crust from the oven and let it cool completely on a cooling rack, keeping it in the tart pan.
- Prepare the ganache: Place the chopped semi-sweet chocolate in a large mixing bowl. In a small saucepan over medium heat, combine heavy cream and sugar, heating until it just begins to simmer. Pour this hot cream mixture immediately over the chopped chocolate. Let it sit for 5 minutes to melt.
- Finish ganache: Add the finely grated orange zest and softened butter cubes to the chocolate mixture. Stir gently with a spatula until the ganache is smooth, shiny, and fully combined. Pour the ganache into the cooled tart crust still in the pan. Remove any air bubbles with a toothpick.
- Chill the tart: Transfer the tart to the refrigerator to set for at least 1 hour.
- Serve: When ready, carefully remove the tart from the pan. Sprinkle flaky sea salt on top and garnish with chocolate shavings and orange slices if desired. For clean slices, cut the tart with a hot knife. Serve cold and enjoy.
Notes
- Chilling the dough multiple times helps maintain a flaky, tender crust.
- Blind baking prevents the crust from becoming soggy when filled with ganache.
- Use a sharp, hot knife to achieve clean slices without cracking the ganache.
- Optional garnishes like chocolate shavings and orange slices enhance presentation and add texture.
- Pie weights or dry beans are necessary when blind baking to keep the crust from puffing up.
- Store leftover tart in the refrigerator, covered, for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: chocolate tart, orange zest dessert, flaky tart crust, chocolate ganache, citrus chocolate tart, elegant dessert
