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Chocolate Blood Orange Tart Recipe

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4.3 from 13 reviews

This decadent Chocolate Blood Orange Tart combines a rich chocolate ganache base with a tangy, creamy blood orange curd topping. The tart features a fully baked chocolate crust filled with silky ganache, layered with vibrant orange curd, and finished with decorative whipped ganache and fresh citrus accents. Perfect for special occasions or indulgent dessert lovers seeking a balance of bittersweet chocolate and bright citrus flavors.

Ingredients

Chocolate Tart Crust

  • 1 fully baked chocolate tart crust (see notes)

Ganache

  • 1 cup (170g/6oz) coarsely chopped chocolate (semi-sweet or a mix of milk and bittersweet)
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, cut into small pieces

Orange Curd

  • 2 large eggs plus 1 egg yolk
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon orange zest (from about 2 oranges)
  • 1/2 cup (120ml) freshly squeezed orange juice (from about 2 oranges)
  • 2 tablespoons heavy cream
  • 1/4 cup (56g/4 tablespoons) unsalted butter, cut into small pieces

Topping

  • Reserved 1/2 cup ganache (for whipped ganache decoration)
  • Optional decorative elements: orange slices, kumquats, golden berries, orange zest, pomegranate arils, chocolate shavings

Instructions

  1. Make the ganache: Place the chopped chocolate in a medium heatproof bowl and set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from heat and pour the mixture over the chocolate. Let it stand for 1 minute, then stir with a rubber spatula until smooth and fully melted. If necessary, reheat briefly in the microwave and stir until melted.
  2. Chill ganache: Reserve 1/2 cup of ganache and refrigerate it for decorating later. Pour the remaining ganache into the fully baked chocolate tart crust and refrigerate until set, at least 4 hours or overnight.
  3. Prepare orange curd: In a medium heatproof bowl, whisk together eggs, egg yolk, sugar, orange zest, orange juice, and heavy cream until combined. Place the bowl over a saucepan of simmering water (bain-marie) and cook over moderate heat, whisking constantly until the mixture thickens to about 170°F (75°C) or coats the back of a spoon with a clean line when you run your finger through it. This should take about 10 to 20 minutes.
  4. Finish orange curd: Remove the bowl from heat and immediately strain the curd through a sieve into a clean bowl. Add the butter cubes gradually, whisking continuously until fully melted and incorporated, resulting in a smooth and airy texture. Let the curd cool to room temperature.
  5. Store orange curd (optional): Orange curd can be stored airtight in the fridge for up to a week or frozen for up to 2 months. To thaw, refrigerate overnight and whisk to smooth before using.
  6. Fill tart: Pour the cooled orange curd over the set ganache layer in the tart. Refrigerate the filled tart for at least 4 hours until thoroughly chilled and set.
  7. Make whipped ganache topping: Transfer the reserved 1/2 cup ganache to a food processor and pulse or beat until light and fluffy, about 1-2 minutes. Immediately pipe or dollop onto the tart as desired for decoration.
  8. Decorate tart: Garnish the tart with fresh orange slices, kumquats, golden berries, additional orange zest, pomegranate arils, or chocolate shavings for an elegant presentation.
  9. Serve: Due to the tart’s richness, cut servings small and enjoy the balanced flavors of bittersweet chocolate and bright citrus.

Notes

  • The chocolate tart crust should be fully baked before adding ganache; a homemade or store-bought chocolate tart shell works well.
  • Be patient when whisking the orange curd over the bain-marie to prevent curdling and ensure a smooth texture.
  • The whipped ganache topping adds a light, airy contrast to the dense layers beneath.
  • The tart can be refrigerated for up to 3 days; best served chilled.
  • To streamline preparation, make the orange curd a day ahead and chill before assembling.

Find it online: https://flavorspath.com/chocolate-blood-orange-tart-recipe/