Orange Chocolate Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE CHOCOLATE TART



Orange Chocolate Tart image

A fudgy filling flavored with orange extract is baked in a pastry crust, spread with whipped topping, then garnished with orange zest strips and chocolate hearts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

6 tablespoons butter, cubed
7 ounces semisweet chocolate, divided
1 sheet refrigerated pie pastry
2 large eggs, room temperature
1/2 cup sugar
1/4 teaspoon orange extract
1/2 cup all-purpose flour
1 cup whipped topping
Orange zest strip, optional

Steps:

  • In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange zest if desired. Refrigerate leftovers.

Nutrition Facts :

FRENCH CHOCOLATE ORANGE TRUFFLE TART



French Chocolate Orange Truffle Tart image

This easy classic chocolate orange truffle tart is a wonderful confection of semisweet chocolate, cream, and melt-in-the-mouth pastry.

Provided by Rebecca Franklin

Categories     Dessert     Tea Time     Pie

Time 5h35m

Yield 10

Number Of Ingredients 13

For the Pastry:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons unsalted butter (cold)
3 tablespoons water (cold)
For the Chocolate Filling:
1 1/4 cups heavy cream
1 teaspoon fresh orange zest
8 ounces semi-sweet chocolate (chopped finely)
1 tablespoon Grand Marnier
1/4 teaspoon vanilla extract
2 eggs (beaten)

Steps:

  • In a small bowl, mix together the flour, sugar, and salt.
  • Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
  • Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
  • Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
  • Preheat the oven to 375 F.
  • Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
  • Fit the circle into the bottom and up the sides of the pan.
  • Line the dough with pie weights or dried beans and bake for 15 minutes.
  • Remove the pie weights and bake the shell for an additional 5 minutes.
  • Set aside the pastry shell, still in the tart pan, to cool.
  • In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
  • Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
  • Whisk a small amount of the hot chocolate cream into the beaten eggs.
  • Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
  • Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
  • Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
  • Slice and enjoy.

Nutrition Facts : Calories 367 kcal, Carbohydrate 30 g, Cholesterol 92 mg, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, Sodium 132 mg, Sugar 16 g, Fat 27 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

CHOCOLATE CARAMEL ORANGE TART



Chocolate Caramel Orange Tart image

Provided by Food Network

Number Of Ingredients 13

2 3/4 cups, chocolate cookie crumbs, pulsed
1 stick (4oz) butter, melted
1 1/2 teaspoon sugar
1 pinch salt
12.5 oz chopped caramel
1/2 cup cream
4 3/4 oz chopped chocolate
3.4 oz. cream
3 tbs. butter
1-2 oranges
2 cups water
1 cup sugar
1/4 cup kumquat jam

Steps:

  • Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
  • Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.
  • Set a double burner over medium heat and warm the cream
  • Stir in the chopped caramel.
  • Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.
  • Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
  • Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.
  • Slice oranges into thin rounds.
  • Make a simple syrup by cooking water together with sugar in a wide pot.
  • Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
  • Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
  • Once dry, arrange the slices over the set ganache in a pretty pattern.

ORANGE TART WITH CHOCOLATE SAUCE



Orange Tart with Chocolate Sauce image

What is better than oranges and chocolate? This tart recipe combines them both with a wonderful filling and a shortbread crust.

Provided by zack1995

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 3h30m

Yield 10

Number Of Ingredients 19

½ cup butter, room temperature
¼ cup confectioners' sugar
½ teaspoon orange extract
1 cup sifted all-purpose flour
1 (12 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
⅛ cup ricotta cheese
⅛ cup mascarpone cheese
3 tablespoons all-purpose flour
4 eggs
2 egg yolks
¼ cup heavy cream
1 teaspoon vanilla extract
3 mandarin oranges, peeled and segmented
1 navel orange, peeled and segmented
1 blood orange, peeled and segmented
½ cup white sugar
1 cup dark chocolate chips
3 tablespoons unsalted butter

Steps:

  • Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
  • Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
  • Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
  • Bake in the preheated oven for 1 hour.
  • While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
  • Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
  • Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
  • While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 55.5 g, Cholesterol 185.4 mg, Fat 34.1 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 20.3 g, Sodium 193 mg, Sugar 29.2 g

CHOCOLATE ORANGE TART



Chocolate Orange Tart image

Chocolate and orange is one of my favourite combinations. The chocolatey biscuit base of this tart is really easy and makes a great change from pastry. When I bake this I use Rita's Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd and with having zest in the curd recipe, I leave that out of the tart recipe. When mixing the ingredients, don't beat with an electric mixer, or too much air will be incorporated and the mixture will over-rise in the oven. Read more: http://www.food.com/recipe/lemon-curd-stove-top-or-microwave-method-lime-or-orange-curd-61278#ixzz1FMca44vY

Provided by SusieBlue1947

Categories     Tarts

Time 50m

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 8

75 g butter
100 g dark chocolate
225 g digestive biscuits, whizzed into crumbs (or any other plain biscuits)
150 ml cream
3 eggs, lightly mixed
15 ml orange zest
325 g orange curd
25 g dark chocolate, melted, to decorate

Steps:

  • Heat the oven to 180 degrees Celsius.
  • In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
  • Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
  • Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
  • Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.

ORANGE CHOCOLATE TART



Orange chocolate tart image

A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding

Provided by Barney Desmazery

Time 2h10m

Yield Cuts into 10 slices

Number Of Ingredients 13

175g butter
100g caster sugar
250g plain flour , plus extra for dusting
25g ground almond
1 egg , beaten
5 eggs
200g caster sugar
juice and finely grated zest 4 oranges
juice 1 lemon
142ml pot double cream
140g dark chocolate , chopped
2 oranges , peeled and zest finely shredded
200g caster sugar

Steps:

  • Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
  • Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
  • Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
  • Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
  • For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.

Nutrition Facts : Calories 666 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.43 milligram of sodium

CANDIED-ORANGE CHOCOLATE-CARAMEL TART



Candied-Orange Chocolate-Caramel Tart image

This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying orange peel to make the caramel. A thick layer of chocolate ganache follows, and sprinklings of the candied zest and fleur de sel glimmer on top like encrusted jewels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch tart

Number Of Ingredients 14

6 ounces chocolate wafer cookies (about 34)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of fleur de sel
1 orange
1/2 cup plus 2 tablespoons sugar
1 cup heavy cream
4 teaspoons finely grated orange zest
1 cup sugar
1/4 teaspoon kosher salt
1/8 teaspoon cream of tartar
6 tablespoons unsalted butter, cut into tablespoons
4 ounces semisweet chocolate, finely chopped
Fleur de sel, for serving

Steps:

  • Crust: Preheat oven to 350°F. Pulse wafers in a food processor until finely ground. Add butter, sugar, and fleur de sel; pulse until evenly moistened. Press evenly into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until firm, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
  • Candied orange: With a vegetable peeler, remove orange zest in strips (leaving white pith behind); finely slice. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add zest; reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and strain, reserving syrup (you should have about 1/2 cup).
  • Transfer zest to a large plate and spread in an even layer; let cool completely. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 week in an airtight container at room temperature.
  • Caramel and ganache: Combine cream and orange zest in a saucepan. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep 1 hour. Strain. Measure 6 tablespoons; refrigerate the rest.
  • Bring reserved orange syrup, sugar, 2 tablespoons water, salt, and cream of tartar to a boil in a small saucepan. Cook, gently swirling pan occasionally, and washing down sides with a wet pastry brush (to prevent crystals from forming), until mixture turns deep amber, 9 to 11 minutes. Remove from heat and slowly add reserved 6 tablespoons infused cream (mixture will bubble and steam). Stir in butter until smooth. Pour caramel into cooled crust; let cool 15 minutes. Refrigerate until firm, at least 4 hours or, covered, up to 2 days.
  • Place chocolate in a medium heatproof bowl. Bring 1/3 cup reserved infused cream (saving any remainder for another use) to a simmer in a small saucepan over medium-high heat. Pour over chocolate and let stand1 minute, then stir until smooth. Remove tart from refrigerator and spread ganache over caramel to edges with an offset spatula. Return to refrigerator until chocolate is set, about 30 minutes.
  • Remove tart from refrigerator and let stand at room temperature 15 to 30 minutes. Chop 2 tablespoons candied zest and sprinkle over chocolate. Sprinkle with fleur de sel and more chopped candied zest; remove from pan, slice, and serve.

CHOCOLATE ORANGE BROWNIE TART



Chocolate orange brownie tart image

Wow family and friends with this chocolate orange brownie tart. With a crumbly pastry base, it's a deliciously decadent dessert course or anytime treat

Provided by Katie Hiscock

Categories     Dessert

Time 1h20m

Yield Serves 6-8

Number Of Ingredients 9

320g pack ready-made shortcrust pastry
120g dark chocolate, chopped
120g butter, cubed
2 eggs
80g golden caster sugar
80g light brown soft sugar
80g plain flour
1 orange, zested and juiced plus more zest to serve
crème fraîche to serve

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
  • While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
  • Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
  • Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
  • Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.

Nutrition Facts : Calories 512 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE ROASTED-ORANGE TART



Chocolate Roasted-Orange Tart image

This recipe showcases the navel orange variety known as Cara Cara.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h30m

Yield Makes one 9-inch tart

Number Of Ingredients 13

1 cup all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
Salt
1 stick unsalted butter, room temperature
1/4 cup granulated sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
5 Cara Cara oranges
1 1/4 cups fresh orange juice
1/3 cup granulated sugar
1 cup (8 ounces) mascarpone cheese
2 teaspoons confectioners' sugar

Steps:

  • Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
  • Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
  • Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
  • Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
  • Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.

CHOCOLATE ORANGE TART



Chocolate Orange Tart image

This tart is super easy, yet delicious-a great recipe for experienced and beginner bakers alike. This tart has a sophisticated, nuanced flavor thanks to the orange zest and orange liqueur. And the silky chocolate filling is just divine and accented by flaky sea salt. When I want to spend more time cozying up to the fireplace than to the oven, I take a few shortcuts with my baking. The crust is a festive blend of crushed gingersnaps and butter. Crushed chocolate wafer cookies would also work just fine. Get fancy with the toppings. I added flaky sea salt. Raspberries are also a perfect match with anything chocolate and a little dusting of cocoa powder will never steer you wrong. You can even add candied orange peel. Whatever you do, just have fun with it!

Provided by Vallery Lomas

Categories     dessert

Time 5h20m

Yield 8 servings

Number Of Ingredients 14

25 gingersnap cookies
2 tablespoons light or dark brown sugar
6 tablespoons unsalted butter, melted
12 ounces semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon orange liqueur (optional)
Zest of 1 orange
Flaky sea salt
Candied orange peel
Cocoa powder
Raspberries
Whipped cream
Chocolate curls

Steps:

  • To make the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until pulverized, completely fine and broken down to about 1 1/2 cups. Add the brown sugar and melted butter and pulse until the crumbs are wet and sand-like. Remove from the food processor and press the crumbs evenly into a 9-inch tart pan, ideally with a removable bottom. Reserve any leftover crumbs for another use.
  • Bake for 9 minutes. Set aside to cool on a wire rack.
  • To make the filling: Add the chocolate chips to a large microwave-safe bowl.
  • Bring the heavy cream and butter to just simmering in a small saucepan over medium heat. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Stir the mixture with a rubber spatula until melted and smooth. If the chocolate isn't completely melted, heat in the microwave for several seconds and stir, until melted. Stir in the orange liqueur and orange zest. Pour the mixture into the prepared crust.
  • Refrigerate the tart at least 4 hours to allow the filling to set. Store in the refrigerator until ready to serve, then remove the tart from the pan and top with flaky sea salt, orange zest, cocoa powder or raspberries, if desired. You can also top with whipped cream or chocolate curls.

DARK CHOCOLATE AND ORANGE MASCARPONE TART



Dark Chocolate and Orange Mascarpone Tart image

This is a dark chocolate and orange mascarpone tart.

Provided by TreStelle

Categories     Desserts     Pies     Tarts

Time 2h20m

Yield 10

Number Of Ingredients 10

1 ¼ cups all-purpose flour
½ cup butter
3 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar
1 egg
9 ounces dark chocolate chips
2 (8 ounce) packages mascarpone cheese (such as Tre Stelle®)
3 eggs
⅔ cup white sugar
1 tablespoon orange liqueur (such as Grand Marnier®)

Steps:

  • Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
  • Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
  • While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
  • Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
  • Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
  • Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

Nutrition Facts : Calories 540.9 calories, Carbohydrate 44.7 g, Cholesterol 146.6 mg, Fat 39 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 21.7 g, Sodium 121.7 mg, Sugar 14.8 g

More about "orange chocolate tart recipes"

ORANGE CHOCOLATE TART RECIPE | EATINGWELL
orange-chocolate-tart-recipe-eatingwell image
2018-02-07 Prick the dough all over with a fork and freeze for 1 hour. Bake the crust until it looks dry and is pulling away from the edges of the pan, about 20 …
From eatingwell.com
5/5 (1)
Category Christmas Pie Recipes
Author Penelope Wall
Calories 281 per serving
  • To prepare candied orange peel: Remove 1 teaspoon zest from a small area of the orange with a zesting tool; set aside for the crust (Step 5). Use a vegetable peeler to remove the rest of the orange peel in long strips from top to bottom. Slice the strips into thinner long strips.
  • Combine the strips and 2 cups water in a medium saucepan. Boil over high heat for 10 minutes. Drain in a fine-mesh sieve. Return the strips to the pan, add 2 cups water and boil for 10 minutes more. Drain again, leaving the strips in the sieve.
  • Combine the remaining 1 cup water, 1 cup granulated sugar and cinnamon stick in the pan. Bring to a low boil, stirring to dissolve the sugar. Add the orange peel strips. Reduce heat to a gentle simmer and cook until the peels are very soft, 20 to 30 minutes. Drain the syrup into a container and set aside for the filling (Step 9).
  • Transfer the peels to a small bowl and toss with the remaining 3 tablespoons sugar until coated. Use a fork to transfer them to a parchment-lined tray. If desired, twist peels around toothpicks to make corkscrew shapes. Let stand until dry, about 2 hours.


CHOCOLATE ORANGE TART RECIPE | PBS FOOD
chocolate-orange-tart-recipe-pbs-food image

From pbs.org
Estimated Reading Time 2 mins
  • Butter a 9in fluted tart tin. To make the pastry, measure the flour and icing sugar into a food processor and pulse until the mixture resembles fine breadcrumbs.
  • Preheat the oven to 375F. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm larger than your flan tin.
  • Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, until just lightly golden, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes until pale golden and the base is cooked.
  • To make the chocolate filling, melt the butter and chocolate in a bain-marie over a low heat until melted and smooth. Remove from the heat and stir in the sugar and flour.
  • To make the orange filling, melt the butter and chocolate in a bain-marie over a low heat until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour.
  • Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect.
  • Place in the oven and bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the center. Remove from the oven and allow to cool slightly, until warm not piping hot.


BEST CHOCOLATE-ORANGE TART RECIPE - HOW TO MAKE …
Step-By-Step Demo. 130 grams (1 cup) all-purpose flour. 50 grams (½ cup) almond flour. 66 grams (⅓ cup) white sugar. ¼ teaspoon table salt. 6 tablespoons salted butter, cut into ½-inch cubes and chilled. 1 large egg yolk. 1 teaspoon vanilla extract. 74 grams (6 …
From 177milkstreet.com
Servings 8
Total Time 2 hrs 45 mins
Category Desserts


BAKE ALONG #60 – CHOCOLATE ORANGE TART – FONDBITES
Orange Cream: While the chocolate filled tartlets are setting in the fridge, make the orange cream. Add orange juice, butter, sugar and orange zest into a heavy bottomed sauce pan and bring to boil on medium flame. 13. Add the eggs in another bowl. Whisk the eggs.
From fondbites.com


CHOCOLATE ORANGE CUSTARD TART - THE BAKING EXPLORER
2014-09-10 How to make a Chocolate Orange Custard Tart. To make the pastry, rub butter into a mixture of plain flour, cocoa powder and caster sugar. Add milk and form a dough. Wrap the dough in cling film and chill it in the fridge for 30 minutes. Then roll the pastry out and line the tin, gently pricked the bottom of the pastry with a fork.
From thebakingexplorer.com


BEST WARM CHOCOLATE ORANGE TARTS RECIPES | BAKE WITH …
2012-06-27 Directions. Step 1. For the crust, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. Step 2. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to ...
From foodnetwork.ca


CHOCOLATE ORANGE TART | DESSERT RECIPES | GOODTOKNOW
2010-03-12 Sprinkle with 50g orange dark chocolate, grated. Bake for 10 mins until melted, then remove from oven and cool. Bake for 10 mins until melted, then remove from oven and cool. In a bowl, whisk 300g jar orange curd, zest of 1 large orange, 2 large free-range eggs and 100ml double cream until smooth.
From goodto.com


DARK CHOCOLATE ORANGE TART - MARSHA'S BAKING ADDICTION
2019-10-31 Preheat the oven to 180C/350F/Gas 4. Line the chilled pastry crust loosely with foil or parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the beans and foil and bake for a further 4 minutes. Brush the base and sides of the crust with beaten egg, and place back into the oven for 1 last minute.
From marshasbakingaddiction.com


CHOCOLATE ORANGE TART - CHOCOLATE TORTE - THE USUAL SAUCEPANS
2019-03-31 Pour out into the fluted tin and use your fingers to press the base mixture into the sides and base of the tin (making sure it is evenly spread and not more than about 5mm thick. Set aside in the fridge to cool. The filling is immensely simple as well – it is all essentially melted together. Get a sturdy knife and chop the chocolate into thin ...
From theusualsaucepans.com


CHOCOLATE ORANGE TART RECIPE - TASTING TABLE
2022-02-23 Whisk the now-melted chocolate with the cream until the mixture is smooth and shiny, forming a ganache. Whisk the orange zest into the ganache. Pour the chocolate mixture into the crumb crust ...
From tastingtable.com


ORANGE CHOCOLATE TART - FOR THE LOVE OF GOURMET
In a medium bowl, combine graham crackers and melted butter. Press into a tart shell with a removable bottom. Use a metal measuring cup or a glass to press the bottom down. Bake the tart for 10-15 minutes. In a double boiler whisk together eggs, egg yolks, cornstarch, sugar, orange zest, lemon juice, orange juice, and salt.
From fortheloveofgourmet.com


CLASSIC FRENCH ORANGE TART RECIPE - THE SPRUCE EATS
2021-08-25 4 ounces ( 8 tablespoons) unsalted butter. 1/4 cup sour cream, or crème fraiche. 2 large eggs. 3 large egg yolks. 2/3 cup granulated sugar. 2/3 cup freshly squeezed orange juice. 4 teaspoons orange zest.
From thespruceeats.com


CARA CARA ORANGE AND DARK CHOCOLATE TART | RICARDO
Set the orange slices aside in a bowl until ready to serve. Place the chocolate in another bowl. In a pot off the heat, whisk together the cream, milk, sugar, egg yolks and orange zest. Cook over medium-low heat, stirring constantly, until the cream has thickened slightly. Pour over the chocolate and let sit for 2 minutes without stirring.
From ricardocuisine.com


CHOCOLATE ORANGE RICOTTA TART - MARISA'S ITALIAN KITCHEN
2019-03-25 Preheat the oven to 350 degrees F and start making the filling. Place the ricotta and the mascarpone cheese in a large bowl and beat until smooth. Add the sugar, eggs, orange juice, zest and beat until thoroughly combined. Fold in the grated chocolate then pour the mixture over the prepared pastry dough.
From marisasitaliankitchen.com


WARM CHOCOLATE ORANGE TARTS | BAKE WITH ANNA OLSON
Directions for recipe: Warm Chocolate Orange Tarts. For the crust, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined.
From bakewithannaolson.com


RACHEL RODDY’S RECIPE FOR DARK CHOCOLATE AND ORANGE TART
2021-11-29 Prep 30 min Rest 2 hr Cook 15 min Serves 8-15. For the pastry 120g cold butter 250g plain flour 100g icing sugar Grated zest of 1 unwaxed orange 2 egg yolks. For the filling 300g mascarpone 40g ...
From theguardian.com


CHOCOLATE-ORANGE TART | MIDWEST LIVING
Press mixture onto bottom and 1 inch up sides of a 9-inch tart pan with removable bottom, or a 9-inch springform pan. Bake in a 325 degree F oven about 20 minutes or until golden and firm to the touch. Cool on a wire rack.
From midwestliving.com


CHOCOLATE-ORANGE TART | MILK STREET - MASTERCOOK
2017-11-09 130 grams (1 cup) all-purpose flour; 50 grams ( 1/2 cup) almond flour; 66 grams ( 1/3 cup) white sugar; 1/2 teaspoon kosher salt; 6 tablespoons salted butter, cut into 1/2-inch cubes and chilled
From mastercook.com


SALTED ORANGE CHOCOLATE TART (VIDEO) - THESUGARCRUMBLE: A FAMILY …
2019-06-25 Easy Tart Crust. Lightly butter, or using baking spray, grease a 8 inch or 20cm round tart pan (with removable bottom). In the food processor, pulse the flour, sugar, and salt to combine (~ 5sec). Add the cold cubed butter and pulse until the pastry starts to come together and form clumps.
From thesugarcrumble.com


ORANGE CHOCOLATE TART - THE PETITE COOK™
2016-10-22 Blind-bake for about 15 mins, until slightly cooked. In the meantime prepare the fillin. In large bowl beat together ricotta and sugar until creamy. Add in vanilla, orange zest. Then, fold in one egg at the time, mixing well in-between. Remove …
From thepetitecook.com


10 BEST CHOCOLATE ORANGE TART RECIPES | YUMMLY
Biscotti Spelt with Almond, Orange and Cranberries (and chocolate) Ananás e Hortelã. flour, eggs, butter, sugar, spelt flour, cardamom powder, baking powder and 5 more.
From yummly.com


MARY’S CHOCOLATE ORANGE TART - THE HAPPY FOODIE
To make the orange filling, melt the butter and chocolate as above. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time. Pour the mixture into a jug. Place the pastry case in the tin onto the baking sheet. Pour the chocolate filling into the pastry case, then drizzle or pipe the orange filling ...
From thehappyfoodie.co.uk


ORANGE TART - AN EASY FRENCH TART RECIPE| GREEDY GOURMET
2021-07-27 Orange tart recipe. This recipe is pretty straightforward and the result is a wonderfully tasty tart. Less sharp and a lot sweeter than lemon tart, orange tart is a great recipe that, for me, doesn’t get enough love. The whole process is split into two parts: the shortcrust pastry base and the orange filling. Baking time is short and sweet ...
From greedygourmet.com


SALTED CHOCOLATE ORANGE TART - SO VEGAN
2020-09-07 Place a metal or glass mixing bowl in the mouth of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Roughly break up the chocolate straight into the bowl and stir occasionally until fully melted. Remove the bowl from the saucepan. Add the coconut milk and maple syrup to the bowl. Then add the sea salt, crushing the ...
From wearesovegan.com


CHOCOLATE-ORANGE TART | WUTHERING DELIGHTS
2020-05-10 Heat the oven to 300°F with a rack in the middle position. Mist a 9-inch tart pan with removable bottom with cooking spray and set on a baking sheet. In a food processor, combine both flours, the sugar and salt; process until combined, about 5 seconds. Scatter the butter over the dry ingredients and.
From wutheringdelights.wordpress.com


BEST CHOCOLATE BLOOD ORANGE TART RECIPES | FOOD NETWORK CANADA
2009-11-02 Step 2. For pastry, cream butter and sugar together until light and fluffy. Beat in melted chocolate, egg yolks, vanilla and orange zest. In a separate bowl, sift together flour, cocoa powder and salt. Add to butter mixture and mix just until dough comes together. Wrap and chill for one hour. Step 3.
From foodnetwork.ca


THIS MONTH'S RECIPES | ANNA OLSON
Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften, then roll out the dough to a circle just less than ¼-inch thick (6 mm). Cut circles of the pastry to line eight 4-inch/10 cm fluted tart shells (removable bottom is ideal), pressing the dough into the shells and trimming away any excess. Dock the pastry with a fork. Chill the tart shells for at least ...
From annaolson.ca


ORANGE CHOCOLATE TART WITH MASCARPONE CREAM - LIL' COOKIE
2016-12-12 In a mixer bowl whip mascarpone, sugar, vanilla and orange zest at medium speed. Increasing the speed of whipping, add the cream in a thin stream and continue whipping until stable cream is formed. Transfer the cream into a pastry bag fitted with 1 cm piping tip and drizzle over each tartelette. Decorate with a little cocoa powder and serve.
From lilcookie.com


BLOOD ORANGE AND CHOCOLATE TART RECIPE - GREAT BRITISH CHEFS
Return to the oven for another 10 minutes, then remove and set aside to cool. 10. Preheat the oven to 180°C/gas mark 4. 11. To prepare the chocolate filling, melt the chocolate in a bain-marie. Meanwhile, heat the cream and milk almost to the boil in a saucepan. Pour it over the eggs, whisking continuously.
From greatbritishchefs.com


DARK CHOCOLATE ORANGE TART (VEGAN, GLUTEN FREE) - VANCOUVER WITH …
2021-12-14 Preheat your oven to 350F/175°C. Line bottom of an 8-inch pie or flan dish with parchment paper and grease sides with coconut oil. In a blender, blend oats on high power until they form a smooth flour (about 30 seconds). Keep blending until flour is as fine as possible.
From vancouverwithlove.com


CHOCOLATE ORANGE TART RECIPE - BBC FOOD
Method. For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and …
From bbc.co.uk


CHOCOLATE-ORANGE TART - CHRISTOPHER KIMBALL’S MILK STREET
A brief stay in the freezer firmed the dough, and a long, low blind bake at 300°F browned it thoroughly. The blind bake develops the crust's nutty flavor and results in a super-crisp crust. Next, we went back to the Rose Bakery filling: Carrarini's decadent cheesecake-style filling, made with ricotta, cream, orange zest and dark chocolate, all ...
From 177milkstreet.com


CHOCOLATE ORANGE TART WITH CANDIED ORANGES - TASTING VICTORIA
2021-12-22 Wrap the disc in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Roll the dough out on a floured surface into a large circle using a rolling pin, aiming to make the dough 1/2 cm thick. Lift the dough into a 9-inch round tart pan and press it along the bottom of the pan and up the sides.
From tastingvictoria.com


ORANGE CHOCOLATE ENTREMET TART - TREATS HOMEMADE
2020-12-21 Bake the frozen tartlets in a preheated oven at 160°C for 30 minutes. Put the orange juice and the zest in a cooking pan and bring to a boil. In the meanwhile, whisk the egg, the egg yolk and sugar till the mixture’s whitens, then add cornstarch. Pour the boiled juice slowly on the egg mixture and stir.
From treatshomemade.com


ORANGE CHOCOLATE GANACHE TART RECIPE - LOS ANGELES TIMES
2006-12-13 Add 1 tablespoon orange zest and set aside. 2. Place the flour, sugar and salt in the bowl of a food processor and pulse briefly to blend the …
From latimes.com


NO-BAKE TERRY'S CHOCOLATE ORANGE TART! - JANE'S PATISSERIE
2015-12-21 For the Biscuit Base. Using a Food Processor, or a large bowl with a rolling pin, blitz your biscuits up to a fine crumb. Melt your butter, and mix it in till combined. Press into the sides and base of a 23cm Pie/Flan Tin - I tend to squish the …
From janespatisserie.com


Related Search