There’s something undeniably seductive about the marriage of dark chocolate and orange. The bittersweet richness of premium dark chocolate embracing the bright, citrusy notes of orange creates a flavor symphony that dances across your palate with every bite. This Dark Chocolate Orange Tart isn’t just dessert—it’s an experience, a moment of pure bliss encased in a buttery, crisp shell. Whether you’re hosting a dinner party or simply treating yourself after a long week, this decadent creation promises to transport you to a realm of culinary ecstasy.
I discovered this recipe during a rainy weekend in Paris, tucked away in a tiny patisserie where the chef guarded his secrets like precious jewels. After multiple attempts to recreate that transformative first bite, I’ve perfected this recipe to bring that same Parisian magic to your kitchen. The contrast between the silky, intense chocolate filling and the subtle orange infusion creates an elegant dessert that looks far more complicated than it actually is. Trust me when I say that your guests will be convinced you’ve been secretly training with French pastry masters.
The key to this tart’s unforgettable character lies in quality ingredients. Don’t compromise on the chocolate—opt for the highest cocoa percentage you enjoy, ideally between 70-85%. The depth and complexity of good dark chocolate forms the backbone of this dessert, while fresh orange zest and a splash of Grand Marnier elevate it from merely delicious to absolutely unforgettable. The buttery shortcrust pastry provides the perfect canvas, offering a satisfying contrast to the silken filling that melts on your tongue.
What makes this tart truly special is the infusion method. By steeping orange zest in warm cream, we extract the fragrant oils that permeate the entire filling. This isn’t just orange-flavored chocolate—it’s a harmonious blend where neither component overpowers the other. The glossy finish and velvety texture might look intimidating, but I promise the technique is accessible even to baking novices. The most challenging part might be waiting for it to set before diving in!
Ingredients
For the Shortcrust Pastry:
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 9 tablespoons (125g) cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- 1/2 teaspoon vanilla extract
For the Dark Chocolate Orange Filling:
- 10 oz (280g) high-quality dark chocolate (70-75% cocoa), finely chopped
- 1 1/4 cups (300ml) heavy cream
- Zest of 2 large oranges
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons Grand Marnier or orange liqueur (optional)
- 2 large eggs, at room temperature
- 1 tablespoon unsalted butter, softened
For Garnish:
- Candied orange slices
- Gold leaf flakes (optional, for special occasions)
- Fresh orange zest
- Flaky sea salt (just a pinch)
Instructions
For the Shortcrust Pastry:
- In a food processor, pulse together flour, powdered sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs.
- Add the egg yolk, vanilla, and 2 tablespoons of ice water. Pulse until the dough just begins to come together. If it seems too dry, add the remaining tablespoon of water.
- Turn the dough onto a lightly floured surface and form into a disk without overworking it. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness, creating a circle large enough to fit a 9-inch tart pan with a removable bottom.
- Carefully transfer the dough to the tart pan, pressing it into the edges and trimming excess. Prick the bottom with a fork and freeze for 15 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is golden. Allow to cool completely before filling.
For the Dark Chocolate Orange Filling:
- Place the finely chopped chocolate in a large heat-proof bowl.
- In a saucepan, combine cream, orange zest, sugar, and salt. Heat over medium until it just begins to simmer, stirring occasionally to dissolve the sugar.
- Remove from heat, cover, and let steep for 20 minutes to infuse the orange flavor.
- Return the cream mixture to low heat until hot but not boiling. Strain through a fine-mesh sieve directly over the chopped chocolate, pressing on the zest to extract all the flavor.
- Let stand for 1 minute, then whisk gently until chocolate is completely melted and the mixture is smooth and glossy.
- Add the Grand Marnier if using, then whisk in the eggs one at a time, ensuring they’re fully incorporated. Finally, whisk in the softened butter.
- Pour the filling into the cooled tart shell and smooth the surface with an offset spatula.
- Bake at 325°F (165°C) for 15-20 minutes, until the edges are set but the center still has a slight wobble.
- Cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set.
To Serve:
- Remove the tart from the refrigerator 30 minutes before serving to take the chill off.
- Garnish with candied orange slices arranged in a circular pattern, a sprinkle of fresh orange zest, and if feeling luxurious, a few flakes of gold leaf.
- For the perfect balance of flavors, add a tiny pinch of flaky sea salt just before serving.
- Slice with a warm knife for clean cuts and serve with a dollop of lightly whipped cream if desired.
What I love most about this Dark Chocolate Orange Tart is its versatility. While it stands magnificently on its own as an elegant dessert, you can transform it into a full sensory experience by serving it with complementary elements. A scoop of vanilla bean ice cream creates a hot-and-cold contrast that enhances the intensity of the chocolate. For coffee enthusiasts, pair it with a shot of espresso to amplify the depth of the chocolate notes. If you’re feeling particularly indulgent, a glass of aged tawny port or Grand Marnier on the rocks creates a pairing that’s nothing short of celestial.
The beauty of this tart lies not just in its flavor, but in its make-ahead convenience. In fact, I believe it tastes even better on the second day, when the orange notes have had time to fully permeate the chocolate filling. This makes it the perfect dessert for entertaining—prepare it a day in advance, and you’ll have more time to enjoy your guests’ company rather than fretting in the kitchen. The tart keeps beautifully in the refrigerator for up to four days, though I doubt it will last that long before being devoured!
For those who love to experiment, this recipe provides an excellent foundation for variations. Consider swapping the orange for other citrus fruits—blood orange creates a stunning flavor profile with a gorgeous ruby hue when added as a garnish. For a festive holiday twist, add a quarter teaspoon of cinnamon and a pinch of cayenne to the filling for a Mexican chocolate interpretation. If you’re catering to different dietary needs, the crust can be made gluten-free by substituting an equal amount of gluten-free flour blend, and the filling works beautifully with dairy-free alternatives like coconut cream.
One piece of advice I always share with those attempting this recipe for the first time: patience is your ally. Allow enough time for each step, particularly the cooling and setting phases. This isn’t a dessert to rush. The mindful process of creating it is part of the pleasure—from the therapeutic act of rolling out the buttery dough to the mesmerizing swirl of melting chocolate. And when you finally slice into that perfectly set tart, revealing the glossy interior that holds the promise of blissful indulgence, you’ll understand why this dessert has become a signature in my repertoire and, I hope, soon in yours as well.
Remember, the true secret to this tart’s magnificence isn’t just in the ingredients or technique—it’s in the intention behind its creation. Whether you’re making it to impress dinner guests, to celebrate a special occasion, or simply because you deserve a moment of pure pleasure, that purpose infuses every bite with meaning. So take a deep breath, gather your ingredients, and prepare to create not just a dessert, but a memory that lingers long after the last crumb has been savored. Your journey into chocolate-orange perfection awaits.
