Pies, Tarts & Crumbles

Dark Chocolate Orange Tart

Dark Chocolate Orange Tart – A buttery, flaky chocolate orange-infused crust filled with a luxuriously creamy chocolate orange pudding!

Overhead shot of Dark Chocolate Orange Tart on wire rack.

Today, I bring you another recipe that combines two of my favourite flavours – chocolate and orange. I bring you my Dark Chocolate Orange Tart!

Overhead shot of a disc of chocolate tart crust dough next to rolling pin dusted with icing sugar.

This tart is luxuriously rich and creamy, it is just divine. The crust is definitely a favourite part of this tart for me. It’s deliciously flaky and buttery (see those specks of butter? Yum!), wonderfully chocolatey, and infused with orange (zest and juice).

Your kitchen will smell amazing just making the crust!

A disc of chocolate tart crust dough next to rolling pin dusted with icing sugar.

Close-up of Dark Chocolate Orange Tart topped with orange zest on a wire rack.

Dark Chocolate Orange Tart

The chocolate orange crust is blind-baked before adding the filling. All you need is some foil or parchment paper, and some baking beans. Line the pastry-lined tin with foil, then fill with the baking beans.

Bake for 15 minutes, then remove the foil and beans and bake for a further 5 minutes. Brush with beaten egg, and bake again for 1 minute. And you’re done!

Be sure to keep the dough cold at all times. This helps achieve a flaky crust, and helps prevent shrinkage during baking. I like to chill the dough for an hour before lining the tart tin, and then another hour after lining the tin.

Close-up of the chocolate crust on Dark Chocolate Orange Tart on a wire rack.

Overhead shot of Dark Chocolate Orange Tart on a wire rack with a slice cut out.

Now, for the filling. The filling only contains 5 ingredients – dark chocolate, cream, sugar, eggs, and orange juice. Simply melt the chocolate, then combine all the ingredients together.

Pour the filling into the baked tart crust, and bake for 25 – 30 minutes until the top is set and the centre is no longer wobbly.

Dark Chocolate Orange Tart on a wire rack with a slice removed to show centre.

The chocolate orange filling is seriously melt-in-your-mouth goodness. It’s incredibly creamy and velvety, making this tart a chocolate lover’s dream dessert. Trust me, you’re going to LOVE this tart!

Overhead shot of Dark Chocolate Orange Tart on a wire rack with a slice removed.

Dark Chocolate Orange Tart on a wire rack with a slice removed.

Make this Chocolate Orange Tart for your next party, it’ll be gone in no time! 😉

A slice of Dark Chocolate Orange Tart topped with orange zest served on a white plate.

Slice of Dark Chocolate Orange Tart topped with orange zest on a white plate.

A slice of Dark Chocolate Orange Tart topped with orange zest served on a white plate with a fork.

Slice of Dark Chocolate Orange Tart topped with orange zest on a white plate with a fork.

Dark Chocolate Orange Tart - A buttery, flaky chocolate orange-infused crust filled with a luxuriously creamy chocolate orange pudding! #chocolate #orange #tartrecipes #chocolaterecipes

Make these delicious tarts next!

Enjoy!

5 from 1 vote
Dark Chocolate Orange Tart
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Yields: 8 - 10 slices
Calories: 403 kcal
A buttery, flaky chocolate orange-infused crust filled with a luxuriously creamy chocolate orange pudding!
Print
Ingredients
For the Crust
  • 1 large egg yolk
  • 2 tablespoons ice cold water
  • 1 tablespoon orange juice
  • 1 cup plain/all-purpose flour 125g
  • 1 tablespoon orange zest
  • 1/4 cup cocoa powder 25g
  • 1/2 cup icing/powdered sugar 62g
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115g, cold and cubed
For the Filling
  • 1 cup dark chocolate 175g, coarsely chopped
  • 3/4 cup heavy cream 180ml
  • 1/2 cup caster/granulated sugar 100g
  • 2 large eggs
  • 1/4 cup orange juice 60ml
Instructions
For the Crust
  1. In a small bowl or jug, whisk together the egg yolk, water, and orange juice.

  2. In a large bowl, mix together the flour, zest, cocoa powder, sugar, and salt. Add the butter, and using a pastry cutter, or two forks, cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.

  3. Add the egg mixture, and stir with a rubber spatula or wooden spoon until the dough starts to come together.
  4. Transfer the dough to a floured surface, and gather into a ball. Shape the dough into a 1-inch thick disc. Wrap tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze for up to 1 month. Thaw overnight in the fridge before use.
  5. On a lightly floured surface, roll out the dough to line an un-greased 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough. Roll the pin over the top of the tin to cut off the excess dough. Prick the base all over with a fork. Place in the freezer for 30 minutes.

  6. Preheat the oven to 180C/350F/Gas 4.
  7. Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 4 minutes. Brush the base and sides of the crust with beaten egg, and place back into the oven for 1 last minute. Leave to cool on a wire rack.

For the Filling
  1. In a microwaveable bowl, melt the chocolate in 20 second intervals, stirring after each one. Leave to cool for 5 minutes. In a separate bowl, mix together the cream, sugar, eggs and orange juice until combined. Gradually stir in the chocolate, then pour the mixture into the pie crust. Bake for 25 - 30 minutes, or until the top is set and the centre is no longer wobbly.
  2. Serve warm or cold.
Notes

Tart will keep fresh, covered tightly, for up to 3 days at room temperature or in the fridge.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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16 Comments

  • Reply
    Demeter | Beaming Baker
    17th November 2016 at 10:21 pm

    Oh my gosh, Marsha, this tart looks absolutely amazing! I love the crust, the filling, that gorgeous top! I’m thinking this chocolate delight would be SO perfect for the holidays. I love that you made another chocolate and orange recipe–I’ve totally been waiting/hoping you’d do another (loved those hot cross buns)! Fabulous! Pinned. 🙂

    • Reply
      Marsha
      18th November 2016 at 9:43 am

      Thanks, Demeter! So glad you like my chocolate orange recipes! 🙂

  • Reply
    Tara | Deliciously Declassified
    18th November 2016 at 3:15 am

    I LOVE the combination of chocolate and orange and this tart looks unREAL! Yum! This would be a nice changeup to the usual dessert suspects at Thanksgiving. Thanks for sharing 🙂

    • Reply
      Marsha
      18th November 2016 at 9:43 am

      Thanks, Tara! 🙂

  • Reply
    Sabrina @ Familynano
    18th November 2016 at 2:14 pm

    This looks amazing, I love orange and chocolate. Can I use vegan butter, Marsha?

    • Reply
      Marsha
      18th November 2016 at 6:10 pm

      Thanks, Sabrina! Vegan butter should be fine 🙂

  • Reply
    puja
    18th November 2016 at 7:35 pm

    What a lovely combination of chocolate and orange Marsha. Yummy treat for any time of the day…

    • Reply
      Marsha
      19th November 2016 at 8:46 am

      Thanks, Puja!

  • Reply
    Natalie | Natalie's Food & Health
    18th November 2016 at 8:35 pm

    I’m looking this tart and I could just die right now… like seriously. Dark chocolate and oranges? I mean comon… isn’t this like ultimate perfect combo. Love this tart! Please send me a slice 😉

    • Reply
      Marsha
      19th November 2016 at 8:46 am

      Thanks, Natalie! 🙂

  • Reply
    Miranda
    29th November 2016 at 10:50 pm

    Chocolate and orange is such a great combination of flavors! And the orange zest gives the tart a nice pop of color!

    • Reply
      Marsha
      30th November 2016 at 4:20 pm

      It definitely is, I love chocolate and orange!

  • Reply
    Danah
    15th December 2016 at 10:00 am

    Thank u so much for the recipe i made the tart it was really delicious

    • Reply
      Marsha
      15th December 2016 at 10:46 am

      I’m so glad you enjoyed it, Danah!

  • Reply
    Meghan
    13th May 2018 at 2:26 am

    Can I use dark chocolate morsels? Or do I use dark chocolate baking bars ( 100% cacao) without sugar? Or neither?

    • Reply
      Marsha
      13th May 2018 at 9:22 am

      I recommend using your favourite dark chocolate bars that you’d enjoy eating on its own. 🙂

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