Introduction

This Chocolate Orange Tartlets recipe combines a crisp, buttery shell with a tangy orange curd and a smooth chocolate ganache topping. It’s a delightful treat perfect for impressing guests or enjoying a special homemade dessert.

The image shows several small tartlets placed on crumpled white parchment paper over a white marbled surface. Each tartlet has a golden-brown crust and is filled with either a smooth, creamy yellow layer or a thick, glossy dark chocolate layer. The yellow tartlets are decorated with diagonal drizzles of dark chocolate and small pieces of orange zest, while the chocolate-filled tartlets are topped with dried orange slices standing upright in the center. The tarts are arranged in an informal grid, with a glass jar and light cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Tartlet Shells:

250 gr (1 2/3 cup) Plain / AP Flour
50 gr (1/2 cup) Icing Sugar (powdered sugar)
1 pinch Table Salt
120 gr (1/2 cup) Unsalted Butter, very cold
1 Egg

Orange Curd Filling:

4 Egg Yolks
50 gr (4 tablespoons) Caster Sugar (fine white granulated sugar)
120 ml (1/2 cup) Orange Juice (about 3 oranges)
1 Orange Zest
1 tablespoon Cornstarch
75 gr (5 tablespoons) Unsalted Butter

Chocolate Ganache:

70 gr (2.5 oz) Dark Cooking Chocolate
70 ml (1/4 cup + 2 teaspoons) Heavy / Thickened Cream

Instructions

Step 1: In a food processor, blend the flour, icing sugar, and salt. Add the very cold butter cut into cubes and pulse until you get fine crumbs. Add the egg (preferably pre-whisked) and mix slowly until a dough forms.
Step 2: Bring the dough into a ball, place it between two sheets of baking paper, and roll out into a disk about 3mm thick. Chill in the fridge for at least 1 hour or up to 24 hours.
Step 3: Remove the baking paper and cut out rounds using a cookie cutter matching the muffin pan size. Press each round into the muffin pan, prick the bottom with a fork, and chill again for at least 1 hour.
Step 4: Preheat the oven to 160°C (325°F) and place the muffin pan in the freezer while it heats. Line tartlet shells with baking paper and fill with weights (beads, rice, or dry beans). Bake for 15 minutes, remove weights and paper, then bake another 15 minutes until golden. Let cool completely.
Step 5: For the orange curd, whisk together orange juice, zest, egg yolks, sugar, and cornstarch in a small saucepan. Cook on low heat, stirring until sugar dissolves and mixture thickens slightly (3–5 minutes).
Step 6: Add cubed butter gradually, stirring until fully melted. Continue cooking on low heat until curd thickens further. Strain through a fine sieve to remove lumps.
Step 7: Pour the warm orange curd into cooled tartlet shells, tap gently to remove air bubbles, and refrigerate for at least 2 hours or overnight until set.
Step 8: Chop the dark chocolate finely and place in a heat-proof bowl. Heat cream until simmering, pour half over the chocolate, and let sit 2–3 minutes. Stir gently from center outward until smooth.
Step 9: Pour remaining cream over ganache, reheat if needed, and stir again until shiny and smooth. Pipe or drizzle ganache over orange curd. Refrigerate for at least 1 hour to set.
Step 10: Decorate tartlets with dehydrated orange slices, orange zest, or chocolate curls. Let sit at room temperature for 30 minutes before serving for best texture.

Tips & Variations

Use a fluted cookie cutter for a decorative edge on the tartlet shells.
For a more intense orange flavor, add a teaspoon of orange extract to the curd filling.
Swap dark chocolate ganache for milk chocolate for a sweeter finish.
Blind bake the tart shells thoroughly to avoid sogginess from the curd.
Allow tartlets to come to room temperature before serving for a creamier texture.

Storage

Store the tartlets in an airtight container in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving to soften the ganache and curd. Avoid freezing, as the texture may change.

How to Serve

A close-up of a small tart with three visible layers: the base is a light golden brown crispy crust, the middle layer is a smooth, pale yellow filling with a creamy texture, and the top layer is a shiny, dark chocolate glaze covering the whole tart. On top of the chocolate layer, there are two thin, triangular dried orange slices placed upright. The tart has a bite taken from it, showing a clear view of the creamy filling inside. Around it, other similar tarts with the same glossy chocolate topping are slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tartlet shells ahead of time?

Yes, you can prepare and blind bake the shells up to 2 days in advance. Store them in an airtight container at room temperature until ready to fill.

What can I use if I don’t have a food processor?

You can make the dough by hand by rubbing the cold butter into the flour and sugar until it resembles fine crumbs, then mixing in the egg to form the dough.