Chocolate Orange Cream Tart

January 19, 2016
0 Ratings
Photo by sdebrango
  • Makes 9 inch tart or 6 tartlets
Author Notes

One of my favorite combinations is chocolate and orange. This tart uses a pate sucre or sweet tart crust (adapted from Martha Stewarts recipe), orange curd that is blended with cream cheese, this not only makes it a little tangy but the cream cheese gives the curd the right stiffness so that it stands up well in the tart, over the orange cream is chocolate ganache with a subtle orange flavor from Grand Marnier. I like to serve with a dollop of whipped cream and some candied orange zest. —sdebrango

What You'll Need
  • Pastry, Orange Cream And Ganache
  • Pate Sucré
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 8 ounces cold unsalted butter cut into pieces
  • 3 egg yolks from large eggs
  • 3 tablespoons heavy cream
  • Orange Cream
  • 6 egg yolks from large eggs
  • 1 1/2 cups sugar
  • 1/2 cup freshly squeezed orange or tangerine juice
  • 4 teaspoons orange zest divided
  • 1/2 cup unsalted butter
  • 4 tablespoons cream cheese softened
  • Ganache
  • 4 ounces dark chocolate
  • 4 ounces milk chocolate
  • 1 cup heavy cream
  • 1 tablespoon Grand Marnier or orange liquor
  • Assembling and serving
  • tart shell or shells
  • Ganache
  • orange cream
  • whipped cream and orange zest to garnish
  1. Pastry, Orange Cream And Ganache
  2. Tart Crust-Put the flour, salt and sugar in the food processor, pulse to combine, add the butter and pulse until it resembles fine crumbs. Whisk the egg yolk and cream together and to the flour and butter, pulse until the dough comes together, it will be shaggy but thats ok, test it by pinching a piece and if it holds together it’s fine if not and it's still crumbly add more cream 1 tsp at a time until it's cohesive when pinched together by hand (Don't over work in the processor) I had to add an additional tsp of cream to mine. Divide in two, press into disks and refrigerate for an hour. Pre heat the oven to 375, line tart pan or tartlet pans, prick with fork and place in freezer for 30 minutes. Place a piece of parchment in the tart pan or pans and pour in pie weights or beans. Bake 20 minutes remove the parchment and weights and place back in the oven for another 10-15 minutes until golden brown. Cool on rack.
  3. Orange Cream-Zest and juice the fruit and set aside. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and 2 tsp of zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it's hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat. Pour through a sieve into a bowl or large measuring cup, add 1 tsp of orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight. Pour the chilled curd in the blender with the cream cheese and the rest of the orange zest and blend until thick and creamy. Spoon into container and refrigerate until ready to use.
  4. Ganache-Heat the cream to scalding, chop the chocolate and place in mixing bowl, pour the hot cream over the chocolate and let sit for 5 minutes. Stir until smooth, add the liquor and stir. Let the ganache come to room temperature stirring frequently. Place in the refrigerator for about 30 minutes to thicken a bit you want the ganache to be thick but still pourable.
  1. Assembling and serving
  2. Spoon the chilled orange cream into the tart shell filling the shell halfway. Pour the ganache on top of the orange cream and return to the refrigerator where it needs to chill for at least 4 hours or overnight. Serve with a dollop of whipped cream and some candied orange zest.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • anotherfoodieblogger
  • Ginger
  • creamtea
  • em-i-lis
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

14 Reviews

LeBec F. January 30, 2016
yes! K, def Winner's Circle quality.
anotherfoodieblogger January 30, 2016
I was rooting for you Suzanne! This really should have been a CP. :)
CHERYL W. January 30, 2016
Where do I vote????
CHERYL W. January 30, 2016
Are these editors reading comments yet?
CHERYL W. January 30, 2016
Where do I vote????
CHERYL W. January 30, 2016
When I think of Chocolate and Orange combination what comes to mind is a mousse. How utterly innovative and creative is this TART! I would have never thought to do this! Brilliant S. DeBrango.
Ginger January 25, 2016
This looks delicious! I absolutely agree with you - chocolate and orange are a killer combination!
creamtea January 25, 2016
Yum! I'll be right over.
LeBec F. January 25, 2016
aw man, this is NOT FAIR!! I..want....this.....NOW!! Just booteeful.
CHERYL W. January 24, 2016
Ah so where do I vote????
anotherfoodieblogger January 24, 2016
Looking good Suzanne!
anotherfoodieblogger January 24, 2016
You can do this! This is an amazing recipe! Can you please mail me a tart? (LOL)
CHERYL W. January 20, 2016
Where do I vote!!!
em-i-lis January 20, 2016
This is just gorgeous!!!! And it sounds scrumptious! Perfect for Valentine's Day!