Name: Chocolate Orange Tartlets Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: French-inspired
Ingredients: 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; 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 1 orange); 1 tablespoon Cornstarch; 75 gr (5 tablespoons) Unsalted Butter (cubed); 70 gr (2.5 oz) Dark Cooking Chocolate (finely chopped); 70 ml (1/4 cup + 2 teaspoons) Heavy / Thickened Cream; Dehydrated orange slices; Additional orange zest; Shaved chocolate or chocolate curls

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Introduction

These Chocolate Orange Tartlets combine a crisp, buttery pastry shell with a tangy orange curd filling and a rich chocolate ganache topping. Perfect for an elegant dessert or a special treat, they balance citrus brightness with deep chocolate flavor.

A close-up view of a small tart with three visible layers: a light golden, crumbly crust at the bottom; a smooth, pale yellow lemon custard layer in the middle; and a glossy, dark chocolate ganache layer on top. Two thin, dried orange slices with a slightly wrinkled texture rest on the chocolate, adding a bright orange color contrast. The tart has a bite taken out of it, showing the thickness and texture of each layer clearly. Around it, more similar tarts with dark chocolate tops are partially visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 gr (1 2/3 cup) Plain / AP Flour
50 gr (1/2 cup) Icing Sugar (or powdered sugar)
1 pinch Table Salt
120 gr (1/2 cup) Unsalted Butter (very cold)
1 Egg
4 Egg Yolks
50 gr (4 tablespoons) Caster Sugar (or 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
70 gr (2.5 oz) Dark Cooking Chocolate
70 ml (1/4 cup + 2 teaspoons) Heavy / Thickened Cream

Instructions

Step 1: In the bowl of your food processor, blend together the flour, icing sugar, and salt. Add the very cold butter cut into small cubes and mix until you get very fine crumbs. If making by hand, rub the butter into the flour mixture until crumbly.
Step 2: Add the egg (preferably pre-whisked) and slowly mix until a dough starts to come together.
Step 3: Bring the dough together into a ball, place between two sheets of baking paper, and roll into a large disk about 3mm thick. Place on a flat tray and chill in the fridge for at least 1 hour or up to 24 hours.
Step 4: Remove the baking paper and cut out small rounds of pastry using a round or fluted cookie cutter, at least as wide as the opening of your muffin pan.
Step 5: Gently press each piece of dough into the muffin pan, ensuring no air bubbles. Prick the bottom with a fork and chill for at least 1 hour or up to 24 hours.
Step 6: Preheat your oven to 160°C (325°F). Place the muffin pan in the freezer while the oven preheats. Line each shell with baking paper and fill with baking weights (beads, rice, or dry beans). Bake for 15 minutes, remove weights and paper, then bake for another 15 minutes until golden and dry. Let cool completely.
Step 7: For the orange curd, whisk together orange juice and zest, egg yolks, sugar, and cornstarch in a small saucepan. Heat gently on very low, stirring constantly until sugar dissolves and the mixture thickens slightly (3 to 5 minutes).
Step 8: Add the butter cubes gradually, stirring until melted before adding more. Continue cooking on low heat, stirring, until the curd thickens. Strain through a fine mesh sieve to remove lumps.
Step 9: Pour the warm orange curd into the cooled tartlet shells, tap gently to remove air bubbles, and refrigerate for at least 2 hours or overnight until set.
Step 10: For the chocolate ganache, finely chop the dark cooking chocolate and place in a heat-proof bowl.
Step 11: Heat the cream in a small pot until simmering. Pour half the hot cream over the chocolate and let sit 2 to 3 minutes. Stir gently in circular motions from the center outward until smooth.
Step 12: Pour the remaining hot cream over the ganache (reheated if needed) and stir again until smooth and shiny.
Step 13: Transfer ganache to a piping bag, cut the tip, and pipe over the orange curd. Tap gently to spread or use a small offset spatula. Alternatively, drizzle chocolate for a different look.
Step 14: Refrigerate tartlets for at least 1 hour to set the ganache.
Step 15: Decorate with dehydrated orange slices, extra orange zest, or chocolate curls. Let stand at room temperature for about 30 minutes before serving to enhance texture.

Tips & Variations

For a smoother curd, strain it carefully to remove any cooked egg bits.
If you do not have a food processor, mix the pastry by hand using your fingertips to blend the cold butter into the flour mixture.
Use blood oranges for a deeper color and unique flavor in the curd.
Try using white chocolate ganache for a different but equally delicious topping.
Freeze leftover tartlet shells and fill them later for fresh desserts anytime.

Storage

Store assembled tartlets covered in the refrigerator for up to 3 days. To enjoy optimal texture and flavor, allow them to warm to room temperature for about 30 minutes before serving. Tartlet shells can be baked ahead and frozen for up to 2 weeks; thaw before filling.

How to Serve

The image shows a small tart with three main visible layers: a golden brown crumbly crust forming the base and sides, a thick pale yellow creamy filling in the middle, and a smooth dark chocolate layer on top that shines slightly under the light, cut to show the inside clearly. Two dried orange slices with textured, crinkled edges and translucent orange centers rest upright on the tart's chocolate surface. The tart is placed on a white marbled surface, with similar tarts in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough without a food processor?

Yes, you can mix the dough by hand by rubbing the cold butter into the flour and sugar with your fingertips until you achieve fine crumbs, then add the egg to bring the dough together.

What can I use as baking weights if I don’t have special beads?

Dry beans, uncooked rice, or lentils all work well as baking weights to prevent the pastry from puffing up and help maintain its shape while baking.