Chocolate Orange Ganache Tart
This chocolate orange ganache tart has a crisp pâte sucrée shell and a rich, silky ganache infused with fresh orange zest. The ganache is made by steeping orange zest in warm cream before pouring it over dark chocolate, giving the filling a fragrant, natural orange flavor.
Ingredients
Pâte Sucrée
- 100 g unsalted butter softened
- 90 g powdered sugar
- 1 large egg
- 220 g all-purpose flour
- 1/4 tsp salt
Orange Chocolate Ganache
- 240 g heavy cream
- 2 Tbsp orange zest use a microplane, avoid the pith
- 420 g dark chocolate (60-70% cocoa), finely chopped
- 45 g unsalted butter at room temperature
- 1/4 tsp salt
- 1 tbsp Grand Marnier, Cointreau, or triple sec optional, see notes
Garnish (optional)
- orange zest curls
- flaky sea salt
- cocoa powder or chocolate shavings
Instructions
Pâte Sucrée
- Cream the softened butter and powdered sugar together until smooth and combined but not aerated. 100 g unsalted butter, 90 g powdered sugar
- Beat in the egg until fully incorporated. 1 large egg
- Add the flour and salt and mix until a soft dough forms. Don't overmix. 220 g all-purpose flour, 1/4 tsp salt
- Shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.
- Roll the dough out to 3-4 mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for at least 20 minutes.
- Preheat your oven to 340°F (170°C).
- Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15-20 minutes until the edges have started to turn golden.
- Remove the weights and parchment and continue baking for another 15-20 minutes, until the shell is golden brown and baked through. Let it cool completely.
Orange Chocolate Ganache
- Add the heavy cream and orange zest to a medium saucepan. Place over medium heat and warm until the cream just reaches a simmer (small bubbles around the edges). 240 g heavy cream, 2 Tbsp orange zest
- Remove from the heat, cover with a lid, and let the orange zest steep for 15-20 minutes.
- While the cream is steeping, finely chop the chocolate and place it in a large heatproof bowl. 420 g dark chocolate
- After steeping, return the cream to the heat and bring it back to a simmer. Pour it through a fine mesh sieve over the chopped chocolate. Discard the zest.
- Let it sit for 1-2 minutes so the heat melts the chocolate, then stir gently from the center outward with a spatula until the ganache is completely smooth and glossy.
- Gently stir in the butter until melted, then add the salt, and orange liqueur (if using) and stir until fully combined and the ganache is uniformly glossy. 45 g unsalted butter, 1/4 tsp salt, 1 tbsp Grand Marnier, Cointreau, or triple sec
Assemble
- Pour the warm ganache into the completely cooled tart shell. Gently tilt the pan to spread it evenly.
- Refrigerate for at least 2-3 hours until the ganache is fully set.
- Before serving, let the tart sit at room temperature for 15-20 minutes. Garnish with orange zest curls, a sprinkle of flaky sea salt, or a light dusting of cocoa powder.orange zest curls, flaky sea salt, cocoa powder or chocolate shavings
Notes
For full pâte sucrée instructions with step-by-step photos, see my pâte sucrée recipe.
Chocolate: Use a good-quality dark chocolate in the 60-70% cocoa range. Avoid chocolate chips, as they contain stabilizers that can affect the ganache texture. Chopping a chocolate bar or block gives the best results.
Steeping the zest: Don't skip the 15-20 minute steep. This is where all the orange flavor develops. Use a microplane to zest the oranges finely, and avoid the white pith which is bitter.
Stirring the ganache: Stir gently with a spatula, not a whisk. Whisking incorporates air bubbles that ruin the glossy finish.
Boosting the orange: For a stronger orange flavor, add 1 Tbsp Grand Marnier, Cointreau, or triple sec along with the butter. Don't go above 1 Tbsp, as the extra alcohol can soften the ganache and make slicing messier. For more orange without affecting the set, use ¼ tsp orange extract instead.
Serving temperature: Let the tart come to room temperature for 15-20 minutes before serving. The ganache softens from firm to silky and truffle-like, which is when it's at its best.
Make ahead: The pâte sucrée can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. The baked shell keeps at room temperature for a day. The fully assembled tart keeps in the fridge for up to 4 days.
Leftover dough: This pâte sucrée recipe makes more dough than you need for a single tart. Wrap the leftover dough tightly and freeze it for up to 3 months. It's perfect for making mini tartlets, or you can roll it out and cut it into cookies. Bake them at the same temperature for 10-12 minutes until the edges are lightly golden. They taste like buttery shortbread.
Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Nutrition
Calories: 467kcalCarbohydrates: 38gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 65mgSodium: 117mgPotassium: 300mgFiber: 4gSugar: 16gVitamin A: 636IUVitamin C: 1mgCalcium: 48mgIron: 5mg
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