Chocolate Orange Tart

Ouadie Rhabbouron

A good quality chocolate is a must. I use 55% dark, which has a nice flavor. The same one works well in other rich desserts like truffles, since the base is pretty much the same.

Chop it as finely as possible, pour hot (not boiling) orange-infused cream over, and let it sit for 2 minutes. Then you stir until smooth.

Pouring hot cream over dark chocolate buttons to start the ganache.
Stirring chocolate ganache with butter until smooth.

Garnish

Chocolate orange tart can be decorated with fresh or candied oranges, whipped cream, chocolate shavings or caramel.

Spreading dark chocolate ganache into the chilled cookie crust.

Make ahead

This no-bake dessert can be made the night before. Cover it and keep in the fridge until the next day, then take it out about 20 minutes before you plan to eat it.

If you use candied or fresh oranges or whipped cream, add them at the last minute.

Storage

Keep any leftovers in an airtight container in the fridge. It will last up to 3 days.

Finished no-bake chocolate tart topped with candied orange slices.

My tips

  • To achieve nice clean cuts, use a sharp chef’s knife and wipe it clean between slices.
  • If you can choose between chocolate callets (buttons, discs) and chocolate bar, pick the latter. If you finely chop it, it melts more easily.
  • Don’t use candy melts! The result will not be the same.
Slicing the tart topped with candied oranges for serving.

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