Orange Chocolate Cream Tart
Prep
25 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Let me share one of my favorite desserts with you: a stunning orange chocolate cream tart that's easier to make than you'd think. The beauty of this recipe is that it comes together in just over an hour, making it perfect for when you want something impressive without spending all day in the kitchen. Dark chocolate brings not only rich flavor but also antioxidants that are actually good for you, so you can feel a little better about indulging. The combination of citrusy brightness and deep chocolate is absolutely magical, and your guests will be amazed when you tell them how simple it really was to create.
Ella x
Ingredients
- 250butter
- 300 gflour
- 150 gconfectioner's sugar
- 10 gsalt
- 200 gunsalted butter, softened
- 400 ggranulated sugar
- 4eggs
- 120 mlorange juice
- 50 gorange zest(Grated)
- 200 gdark chocolate chips
- 200 mlheavy cream
- 10 mlorange extract
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F).
Tip: Ensure the oven rack is positioned in the center.
- 2
Roll out the pastry dough to a thickness of 3mm. Transfer to a 20cm tart pan with a removable bottom.
Tip: Gently press the dough into the corners.
- 3
Prick the bottom of the pastry with a fork and line with parchment paper. Fill with baking beans.
Tip: This prevents the pastry from bubbling during baking.
- 4
Bake for 15 minutes, then remove the parchment paper and baking beans. Return to the oven for an additional 10-12 minutes, or until lightly golden.
Tip: Check the pastry periodically to avoid overbaking.
- 5
Allow the pastry to cool completely.
Tip: This ensures the filling sets properly.
- 6
In a medium saucepan, combine the granulated sugar, orange juice, and orange zest. Bring to a boil over medium heat, stirring occasionally.
Tip: Reduce the heat to low and simmer for 5 minutes.
- 7
Remove from heat and stir in the dark chocolate chips until melted. Add the heavy cream and stir until smooth.
Tip: Let the mixture cool slightly before proceeding.
- 8
In a separate bowl, whisk together the eggs and orange extract.
Tip: Add the egg mixture to the chocolate mixture and stir until combined.
- 9
Pour the filling into the cooled pastry shell.
Tip: Smooth the filling with a spatula or knife.
- 10
Refrigerate for at least 2 hours or until set.
Tip: Serve chilled, garnished with orange zest if desired.
- 11
Slice and serve.
Tip: Enjoy your creamy orange chocolate cream tart!
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