Print

Chocolate Orange Tartlets Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

Delight in these elegant Chocolate Orange Tartlets featuring a buttery, crisp tartlet shell filled with tangy orange curd and topped with a rich, glossy dark chocolate ganache. Perfectly balanced between citrus freshness and decadent chocolate, these tartlets are an impressive yet approachable dessert for any occasion.

Ingredients

Scale

Tartlet Shells

  • 250 gr (1 2/3 cup) Plain / All-Purpose Flour
  • 50 gr (1/2 cup) Icing Sugar (powdered sugar)
  • 1 pinch Table Salt
  • 120 gr (1/2 cup) Unsalted Butter, very cold, cubed
  • 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 (from one orange)
  • 1 tablespoon Cornstarch
  • 75 gr (5 tablespoons) Unsalted Butter, cubed

Chocolate Ganache

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

Instructions

  1. Prepare Tartlet Shells: In the bowl of a food processor, blend together the flour, icing sugar, and salt. Add the very cold butter cut into small cubes and process until the mixture resembles very fine crumbs. Add the egg (pre-whisked) gradually and mix until dough begins to form. Gather dough into a ball, roll it between two sheets of baking paper into a 3mm thick disk. Chill in the fridge for at least 1 hour or up to 24 hours.
  2. Shape and Chill Shells: Remove the top baking paper and cut out rounds of pastry slightly larger than your muffin pan openings. Gently press each dough round into muffin pan compartments, ensuring no air bubbles and prick the bottoms with a fork. Chill again for at least 1 hour or up to 24 hours.
  3. Blind Bake Tartlet Shells: Preheat oven to 160°C (325°F). Place the muffin pan in the freezer while preheating. Line each tartlet shell with baking paper and fill with baking weights such as dried beans or rice. Bake for 15 minutes, then remove weights and paper and bake for an additional 15 minutes or until golden and dry. Let cool completely.
  4. Make Orange Curd Filling: In a small saucepan, whisk together orange juice, orange zest, egg yolks, sugar, and cornstarch over very low heat. Stir continuously until sugar dissolves and mixture thickens slightly (3-5 minutes). Gradually add cubed butter, stirring until fully incorporated. Continue cooking and stirring on low heat until curd thickens. Strain through a fine mesh sieve to remove lumps.
  5. Fill Tartlet Shells: Pour warm orange curd into cooled tartlet shells. Tap gently to remove air bubbles. Refrigerate for at least 2 hours or overnight until set.
  6. Prepare Chocolate Ganache: Place chopped dark chocolate in a heat-proof bowl. Heat cream in a small pot until it begins to simmer. Pour half the hot cream over chocolate and let sit for 2-3 minutes. Stir gently in circular motions from center outwards until smooth. Add the remaining cream (reheated if needed) and stir again until ganache is shiny and smooth.
  7. Decorate Tartlets: Fill a piping bag with ganache, cut off the tip, and pipe over the set orange curd in tartlets. Tap gently to spread ganache evenly or use an offset spatula. Alternatively, drizzle ganache for a decorative finish. Refrigerate tartlets to set ganache for at least 1 hour.
  8. Finish and Serve: Garnish with dehydrated orange slices, additional orange zest, or chocolate shavings/curls. Before serving, leave tartlets at room temperature for about 30 minutes to enhance texture and flavor.

Notes

  • If making dough by hand, rub cold butter into the flour mixture with fingertips until it resembles fine breadcrumbs, then add egg and bring to a dough.
  • Use a round or fluted cookie cutter for visually appealing tartlet edges.
  • The blind baking step ensures a crisp shell that doesn’t become soggy with the moist curd filling.
  • Straining the orange curd removes any cooked egg bits, ensuring a silky smooth filling.
  • Do not stir the chocolate and cream immediately after pouring to allow gentle melting for a smooth ganache.
  • If ganache thickens too much before final stirring, gently warm cream again to loosen it.
  • Chilling the tartlets thoroughly between steps creates clean layers and perfect set.

Keywords: Chocolate tartlets, orange curd, tart shell, chocolate ganache, citrus dessert, French dessert, elegant tartlets

Find it online: https://mixitwitjoe.com/chocolate-orange-tartlets-recipe/