French Chocolate Orange Truffle Tart

Classic French Chocolate Orange Tart

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Prep: 2 hrs 5 mins
Cook: 30 mins
Refrigeration: 3 hrs
Total: 5 hrs 35 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
367 Calories
27g Fat
30g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 367
% Daily Value*
Total Fat 27g 34%
Saturated Fat 16g 81%
Cholesterol 92mg 31%
Sodium 132mg 6%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 5g
Vitamin C 0mg 2%
Calcium 38mg 3%
Iron 2mg 9%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are some food combinations that are simply classics. One such combo is chocolate and orange, which are brought together in this decadent, rich tart. The tender, buttery, melt-in-the-mouth pastry shell is blind-baked (baked without a filling) and then topped off with a luscious, citrus-laced chocolate ganache filling. Serve it with a mellow café au lait for a complete dessert course. Even a petit four-sized serving of this tart recipe is enough to satisfy the most ardent sweet tooth.


For the Pastry:

  • 1 1/4 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 7 tablespoons cold unsalted butter

  • 3 tablespoons cold water

For the Chocolate Filling:

  • 1 1/4 cups heavy cream

  • 1 teaspoon fresh orange zest

  • 8 ounces semisweet chocolate, finely chopped

  • 1 tablespoon Grand Marnier

  • 1/4 teaspoon pure vanilla extract

  • 2 large eggs, beaten

Steps to Make It

Make the Pastry

  1. In a small bowl, mix together the flour, sugar, and salt.

  2. 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.

  3. Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.

  4. 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.

  5. Preheat the oven to 375 F.

  6. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.

  7. Fit the circle into the bottom and up the sides of the pan.

  8. Line the dough with pie weights or dried beans and bake for 15 minutes.

  9. Remove the pie weights and bake the shell for an additional 5 minutes.

  10. Set aside the pastry shell, still in the tart pan, to cool.

Make the Chocolate Truffle Filling

  1. In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.

  2. 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.

  3. Whisk a small amount of the hot chocolate cream into the beaten eggs.

  4. Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.

Bake the Tart

  1. 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.

  2. 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.

  3. Slice and enjoy.

Make Ahead

This French chocolate orange tart can be made a day ahead, covered loosely, and refrigerated. Remove from the fridge about 15 minutes ahead of serving.

Alternative Sized Tarts

The beauty of this tart is it can be made in any size to suit. Make individual tarts for a sophisticated dessert. You can also make the tart in tiny petit-fours tins for a party or celebration. Roll and cut the pastry according to the size you wish to make.