Chocolate Orange Tart
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This rich chocolate orange tart is surprisingly easy to make. It’s no-bake, with a crunchy Biscoff tart crust, filled with 55% dark chocolate ganache and topped with candied oranges.
Orange zest-infused cream adds a subtle orange flavor to the filling without being overpowering.
If you love citrus desserts, you might also like my lemon tart.
The crust comes together in minutes and sets nicely in the fridge. It is the perfect Christmas dessert recipe for a winter dinner or anytime you want a chocolate tart that does not need much to make.
Crust tips
Ratio: For a package of Biscoff cookies (8.8 ounces/250 grams) use 1 stick of unsalted butter. This yields enough crumbs to cover an 8 or 9-inch tart pan with a removable bottom (20 or 23 cm).
This is a quick no-bake tart recipe, but you can bake the crust if you would like a firmer and less crumbly crust. Bake at 320–350°F (160–175°C) for about 10 minutes.
I find that it is best to process the Biscoff cookies until very fine crumbs. This makes it easier to press them into the pan. If you notice larger cookie chunks, pick them out so the crust presses neatly into the sides.
Chilling is mandatory before the ganache filling goes in. It will need either 30 minutes in the fridge or 15 minutes in the freezer.
How to make ganache filling
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.
Garnish
Chocolate orange tart can be decorated with fresh or candied oranges, whipped cream, chocolate shavings or caramel.
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.
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.
More dessert recipes you might like
- Dark Chocolate Truffles: These 2-ingredient dark chocolate truffles are rich, simple and perfect when you want a quick chocolate treat.
- No-Bake Chocolate Biscuit Cake: If you’re in the mood for another no-bake dessert, this chocolate biscuit cake is an easy fridge-set favorite.
- Orange Bread: Love orange flavor? This orange bread is zesty, lightly sweet and great with coffee or tea.
No-Bake Chocolate Orange Tart
Ingredients
For the crust:
- 1 package Biscoff cookies 8.8 ounces/250 grams
- 1 stick unsalted butter melted
For the ganache:
- 1 cup heavy cream 250 ml, see note 1
- 1 orange zest only
- 1½ cups semisweet dark chocolate buttons/callets or bar, 55% (8.8 ounces/250 grams), see note 2
- 2 tablespoons unsalted butter 1 ounce/30 grams
- 1 pinch salt
For the garnish:
- 1 cup water
- 1 cup granulated sugar
- 1 orange thinly sliced
Instructions
Crust:
- In a food processor, process 1 package of Biscoff cookies into fine crumbs, about 30 seconds. Transfer the crumbs to a bowl and add melted butter. Stir until the crumbs are evenly coated. If you notice any larger pieces, remove them.
- Pour the mixture into a tart pan with a removable bottom (8 or 9-inch/20 or 23-centimeter wide, see note 4). Using the bottom of a glass (or measuring cup), press the crumbs firmly over the base and up the sides, making sure there are no gaps. Use your fingers to press and smooth the sides.
- Refrigerate for 30 minutes.
Ganache filling:
- In a small saucepan, heat the cream over medium-low heat until you see steam rising and bubbles are forming around the edges. Remove from the heat, stir in the zest of 1 orange and let it infuse for 15 minutes.
- Meanwhile, finely chop the chocolate if using large buttons/callets or a bar. Place it in a heatproof bowl.
- Strain out the orange zest, then reheat the cream over medium-low heat, just until it steams again, with small bubbles around the edges but not boiling. Pour the cream over the chopped chocolate and let it sit for 2 minutes. Then, stir until completely smooth. To this, add 2 tablespoons of butter and a pinch of salt, and stir until completely melted.
- Pour the ganache over the chilled crust and spread it around evenly. Chill for 3 to 4 hours (or overnight) before serving.
Candied oranges:
- In a wide, heavy-bottomed pot, combine the water and sugar. Bring to a boil, reduce the heat and stir until the sugar dissolves. When ready, add the orange slices in a single layer and simmer for 40 minutes.
- Transfer the slices to a cooling rack. When cooled down, sprinkle them with granulated sugar. Store in an airtight container in the fridge until ready to use, then arrange a few slices on top of the tart.
- Enjoy!
Notes
- Heavy cream (US) = Double cream (UK) can be substituted with whipping cream.
- Chocolate: 55% dark is often called semi-sweet. You can use chocolate bars or callets/discs/buttons. Don’t use candy melts. 70% chocolate is also an option, but the ganache turns out firmer and the taste is stronger and more bitter.
- Serving size: This is a rich dessert, so serve smaller rather than larger pieces. It should easily serve 6-8 people.
- Pan size: With an 8-inch tart pan, you will get a higher tart, so you can cut it thinner. You might not be able to use all the crumbs or ganache though. With a 9-inch pan, the chocolate tart will be lower so wider slices can be cut.
- Make ahead: The crust can be made a day in advance, covered and kept in the fridge. Candied oranges (if using) can also be made a day in advance and kept in an airtight container in the fridge. Or, make the whole chocolate tart the day before serving, cover it (without the garnish) and keep it refrigerated until the following day.
- Process: If you decide to make everything the same day and want to get everything in as short a time as possible, you can start with the candied oranges, followed by the crust, ganache and finally assembling. If not (you will still have to wait 3 hours for the tart to set so you can prepare the oranges during this time), follow the recipe order as written.