This dark chocolate and orange tart is made with the softest most buttery crust ever. This is truly a decadent dessert for any occasion!
Ever make something thinking you would remember how you did it only to forget it later? It’s all good when your experiment fails but what about when it’s one of the most decadent, richest desserts you’ve ever made?
That’s what happened with this dark chocolate and orange tart. I made this one day and took it over to a friend’s party. It was a big hit. I had taken photos and the recipe was fresh in my head so I figured I would just write it down later.
Well, you can guess what happened next. I put off writing the post. By the time I sat down to do it, I could not remember anything with certainty. Why oh why did I not write it down??
So after thinking about it and trying a few things, I finally replicated it again. I’m 99% sure it’s what I did the first time. I guess you could say this recipe has been tested twice.
So the lesson here is: Always take notes! I laugh as I write since this definitely is not the first time I’ve done this. I need to stop trusting my memory so much.
Now let’s talk about this tart! Chocolate and orange have always been a favorite combination of mine. The crust is like a shortbread… soft and buttery.
The filling is somewhere between fudge and brownie. I could not stop eating it. The slightly salty taste of the crust cuts the sweet chocolate filling just perfectly.
If you like dark chocolate and oranges, you will definitely enjoy this tart! For another dessert with this flavor combo, check out my flourless molten lava cake with kumquat sauce.
- 11 tablespoons unsalted butter, room temperature
- ⅓ cup sugar
- 1 egg yolk
- ½ teaspoon sea salt
- ⅓ cup almond flour
- 1 ¼ cup all purpose flour
- 150 g bittersweet chocolate chips
- ¼ cup heavy cream
- 1 Tablespoon orange liqueur
- zest of 1 orange
- 1 egg
- 2 yolks
- 2 tablespoons sugar
- Preheat the oven to 375°F.
- In a bowl, beat the butter and sugar until well blended with a large wooden spoon. Beat in the yolk and salt.
- Add the almond flour and all purpose flour mix it into the butter until the dough comes together.
- Press the dough into a mound. Transfer the dough to a 13 by 4 inch rectangular tart pan with a removable bottom.
- Press the dough evenly into the bottom and sides of the pan. remove any excess dough from the rim of the pan. Using a fork, poke holes all over the dough to prevent it from puffing up.
- Place the tart pan on a baking sheet and bake on a lower rack for about 10-12 minutes. Do not turn off the oven, lower the temperature to 350 after removing the tart shell.
- In a small saucepan, combine the chocolate, cream, orange liqueur, and zest over low heat. Stir until just melted and let it coo
- In a separate bowl, beat the egg, yolks and sugar until light and fluffy. Fold the egg mixture into the chocolate.
- Transfer the filling to the baked tart shell and bake for about 8 minutes or until the filling looks set.
Nutrition Information:Yield: 10 Serving Size: 1 piece
Amount Per Serving: Calories: 392Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 115mgSodium: 138mgCarbohydrates: 30gFiber: 4gSugar: 11gProtein: 7g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.