Decadent Chocolate Orange Tartlets: A Perfect Harmony of Flavors
If you’re looking for an elegant dessert that combines rich chocolate and zesty orange flavors, these Chocolate Orange Tartlets are sure to impress. Perfect for special occasions or whenever you’re in the mood for something indulgent, these tartlets feature a crisp, buttery shell filled with tangy orange curd and topped with a smooth, luxurious chocolate ganache. The result is a beautiful, sophisticated dessert that’s as delightful to look at as it is to eat.
Why You’ll Love This Recipe
These Chocolate Orange Tartlets offer the perfect balance of flavors and textures. The buttery, slightly sweet tartlet shells provide a crisp base that contrasts beautifully with the creamy orange curd filling and the rich, velvety chocolate ganache. Each bite delivers a harmonious blend of bright citrus and deep chocolate, making these tartlets a real treat for the senses. Plus, they’re a great make-ahead dessert, allowing you to prepare them in advance and simply serve when ready.
Ingredients
For the Tartlet Shells:
- 250 g (1 2/3 cups) all-purpose flour
- 50 g (1/2 cup) icing sugar
- 1 pinch table salt
- 120 g (1/2 cup) unsalted butter, very cold
- 1 egg
For the Orange Curd Filling:
- 4 egg yolks
- 50 g (4 tbsp) caster sugar
- 120 ml (1/2 cup) orange juice (about 3 oranges)
- Zest of 1 orange
- 1 tbsp cornstarch
- 75 g (5 tbsp) unsalted butter
For the Chocolate Ganache:
- 70 g (2.5 oz) dark cooking chocolate
- 70 ml (1/4 cup + 2 tsp) heavy cream
Directions
Make the Tartlet Shells:
- Prepare the Dough:
In a food processor, blend together the flour, icing sugar, and a pinch of salt. Add the very cold butter, cut into small cubes, and pulse until the mixture resembles fine crumbs. Add the egg (pre-whisked) and mix until the dough starts to come together. - Chill the Dough:
Bring the dough together into a ball, place it between two sheets of baking paper, and roll it into a large disk about 3mm thick (1/8 inch). Place it on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours. - Shape the Tartlet Shells:
Remove the baking paper and cut out small rounds of pastry with a round or fluted cookie cutter, at least as wide as the opening of your muffin pan. Gently press each piece of dough into the muffin pan, ensuring there are no air bubbles. Prick the bottoms with a fork and place the pan back in the fridge to chill for at least 1 hour. - Bake the Shells:
Preheat your oven to 160°C/325°F and place the muffin pan in the freezer while the oven preheats. Line each tartlet shell with a small piece of baking paper and fill with baking weights (such as beads, rice, or dry beans). Bake for 15 minutes, remove the weights and paper, then bake for another 15 minutes until golden and dry to the touch. Set aside to cool completely.
Make the Orange Curd Filling:
- Cook the Curd:
In a small saucepan, whisk together the orange juice, zest, egg yolks, sugar, and cornstarch. Cook over low heat, stirring constantly, until the sugar dissolves and the mixture begins to thicken (about 3-5 minutes). - Add the Butter:
Gradually add the cubed butter, stirring until fully melted before adding more. Continue to cook on low heat until the curd thickens further. Strain the curd through a fine mesh sieve to remove any lumps. - Fill the Tartlet Shells:
Pour the warm orange curd into the cooled tartlet shells. Tap gently to remove any air bubbles, then refrigerate for at least 2 hours or until set.
Make the Chocolate Ganache:
- Prepare the Ganache:
Finely chop the dark chocolate and place it in a heat-proof bowl. Heat the cream in a small pot until it begins to simmer. Pour half of the hot cream over the chocolate and let it sit for 2-3 minutes. Stir in small circular motions from the center, gradually working your way outwards. Pour in the remaining cream and stir until smooth and shiny. - Top the Tartlets:
Transfer the ganache to a piping bag, cut off the tip, and pipe it over the orange curd. Alternatively, drizzle the ganache for a different design. Gently tap the tartlets to spread the ganache evenly. Refrigerate for at least 1 hour to set. - Decorate and Serve:
Before serving, decorate with slices of dehydrated oranges, orange zest, or shaved chocolate. For the best texture, let the tartlets sit at room temperature for about 30 minutes before serving.
Recipe Details
- Prep Time: 45 minutes
- Cooking Time: 30 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Servings: 10 tartlets
- Calories: 310 kcal per tartlet
Final Thoughts
These Chocolate Orange Tartlets are a sophisticated and delicious dessert that will impress your guests and delight your taste buds. With their crisp tart shells, tangy orange curd, and rich chocolate ganache, they’re the perfect blend of flavors and textures. Whether you’re making them for a special occasion or just because, these tartlets are sure to become a favorite. Give this recipe a try and enjoy the exquisite combination of chocolate and orange in every bite!
Chocolate Orange Tartlets
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 10 1x
Description
These Chocolate Orange Tartlets are a perfect marriage of rich dark chocolate and vibrant orange. The crisp tartlet shell holds a smooth and tangy orange curd, which is then topped with a silky chocolate ganache, creating a dessert that’s both luxurious and satisfying.
Ingredients
Tartlet Shells:
250 g (1 2/3 cups) all-purpose flour
50 g (1/2 cup) icing sugar
1 pinch table salt
120 g (1/2 cup) unsalted butter, very cold
1 egg
Orange Curd Filling:
4 egg yolks
50 g (4 tbsp) caster sugar
120 ml (1/2 cup) orange juice (about 3 oranges)
Zest of 1 orange
1 tbsp cornstarch
75 g (5 tbsp) unsalted butter
Chocolate Ganache:
70 g (2.5 oz) dark cooking chocolate
70 ml (1/4 cup + 2 tsp) heavy cream
Instructions
Tartlet Shells:
In the bowl of your food processor, blend together the flour, icing sugar, and salt. Add the very cold butter cut into small cubes and mix until you get very fine crumbs.
Add the egg (preferably pre-whisked in a separate bowl). Slowly mix until a dough starts to come together.
Bring the dough together into a ball, place between two sheets of baking paper, and roll into a large disk about 3mm thick (1/8 inch). Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
Remove the baking paper sheets and cut out small rounds of pastry with a round or fluted cookie cutter, at least as wide as the opening of the muffin pan.
Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.
Preheat your oven to 160°C/325°F and place the muffin pan in the freezer while the oven is preheating. Line each tartlet shell with a small piece of baking paper and fill with baking weights (beads, rice, or dry beans). Bake for 15 minutes, remove the weights and baking paper, then bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.
Orange Curd Filling:
Place the orange juice, zest, egg yolks, sugar, and cornstarch in a small saucepan. Whisk to combine, then turn on very low heat. Keep stirring until the sugar has dissolved and the liquid starts to slightly thicken (3 to 5 minutes).
Add the cubed butter a little bit at a time, stirring until fully melted before adding more. Continue to cook on low heat for a few minutes while stirring until the orange curd has thickened. Pour through a fine mesh sieve to remove any lumps.
Pour the warm orange curd into the cooled tartlet shells. Gently tap them on a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 hours (or overnight), or until set.
Chocolate Ganache:
Finely chop the cooking chocolate and place it in a large heat-proof mixing bowl.
Heat up the cream in a small pot until it starts to simmer. Pour half of the hot cream over the chopped chocolate and leave for 2 to 3 minutes without touching it. Using a stiff spatula, stir in small circular movements, starting from the center of the bowl, then making your way towards the edges until combined.
Pour the rest of the hot cream over the ganache (reheat it first if needed) and stir again in circular movements until all the chocolate has melted and you get a smooth and shiny ganache.
Place the ganache in a piping bag, cut off the tip, and pipe over the orange curd. Gently tap each tartlet to help the ganache spread out (or use a small offset spatula if needed). Alternatively, drizzle the chocolate over the curd for another design.
Place in the fridge to set for at least 1 hour.
Finish decorating with some slices of dehydrated oranges, orange zest, or shaved chocolate/chocolate curls. Leave at room temperature for about 30 minutes before serving for the best texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 310