Chocolate Caramelized Orange Tart

By Ginger's Kitchen
March 5, 2011
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Author Notes: This decadent chocolate tart delivers. The filling is a sultry combination of cream and bittersweet chocolate. It sits in a chocolate and orange cookie crust and is topped with thinly sliced caramelized oranges. We think it makes a fantastic winter dessert. - Ginger's KitchenGinger's Kitchen

Food52 Review: The creative cooks at Ginger's Kitchen have created a glorious, rich, chocolate custard tart crowned with luscious candied orange slices. This is a show-stopping chocolate dessert and it is well worth taking care with the details. JoanG, who helped out with the tart baking, suggests trying gingersnaps in the crumb crust. AppleAnnie

Serves: 6-8

  • 1-2 oranges or a combination of citrus fruits, sliced very thin (we used 1 kumquat, 1/2 a blood orange, 1/2 a tangelo, and 1/2 navel orange)
  • 1/3 cup sugar
  • 2/3 cup water
  • 4.5 oz (1/2 of a 9 oz box) chocolate wafers
  • 2.75 oz (about 1/2 of a 5.25 oz box) Anna's orange cookies (thin orange wafers)
  • 6 tablespoons salted butter
  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate (not more than 65% cacao), chopped
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  1. CARAMELIZE ORANGES - preheat oven to 350. Spread sliced oranges evenly onto a foil-lined baking sheet. In a measuring cup, add sugar to water and whisk to dissolve. Pour sugar water over sliced oranges. Place in oven and bake 30-40 minutes. Raise temperature to 400. Cook until caramelized, about 5-10 minutes -- monitoring closely, as they can quickly go from caramelized to burned. Reduce heat to 350.
  2. MAKE CRUST: Place cookies in a food processor and pulse until it becomes like a coarse meal. Melt the butter, and mix the cookies and butter together. Spray a regular pie pan with cooking spray and then press the cookie mixture into the pan - on the base and up the sides.
  3. MAKE THE FILLING: In a medium saucepan, bring cream to a boil and then immediately remove from heat. Add chocolate and let stand 5 minutes. In the meantime, whisk the eggs, vanilla, and salt in a small bowl. Whisk the chocolate until it is incorporated into the cream. Whisk the honey into the chocolate mixture. Temper the eggs in by gradually whisking in a couple tablespoons of the warm chocolate cream mixture before the eggs are added to the pan of warm chocolate cream.
  4. ASSEMBLE AND BAKE: Pour filling into crust. Arrange orange slices over the top. Bake until edges are firm but center is still wobbly, about 20-25 minutes. The tart will continue to cook as it cools.
  5. SERVE: Cool completely so that the tart can set, and serve.

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