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Chocolate Orange Tartlets Recipe

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★★★★★

4.6 from 119 reviews

Delight in these elegant Chocolate Orange Tartlets featuring a crisp pastry shell, tangy homemade orange curd filling, and a luscious dark chocolate ganache topping. Perfectly balanced in flavors, these tartlets offer a gourmet dessert experience with a hint of citrus brightness combined with rich chocolate indulgence.

Ingredients

Scale

Tartlet Shells

  • 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, cubed)
  • 1 Egg (preferably pre-whisked)

Orange Curd Filling

  • 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 (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 a food processor, blend the flour, icing sugar, and salt. Add the very cold cubed butter and pulse until the mixture resembles fine crumbs. Add the pre-whisked egg slowly and mix until a dough forms. Form the dough into a ball, then roll it out between two sheets of baking paper into a 3mm (1/8 inch) thick disk. Chill in the fridge for at least 1 hour or up to 24 hours.
  2. Shape Tartlet Shells: Remove dough from fridge, peel off one sheet of baking paper, and cut rounds using a fluted or round cookie cutter matching your muffin pan’s opening. Place each round into muffin pan cavities, pressing to line bottoms and sides, and prick bottoms with a fork. Chill again for 1 to 24 hours to firm up.
  3. Bake Tartlet Shells: Preheat oven to 160°C (325°F). Place the muffin pan with tart shells in the freezer while preheating. Line each shell with baking paper and fill with baking weights (beans or rice). Bake for 15 minutes, remove weights and paper, then bake an additional 15 minutes or until golden and dry. Cool completely.
  4. Make Orange Curd Filling: In a small saucepan, whisk together orange juice, orange zest, egg yolks, caster sugar, and cornstarch. Cook over very low heat, stirring constantly until sugar dissolves and mixture thickens (about 3-5 minutes). Gradually add cubed butter, stirring continuously until melted and curd thickens further. Strain through a fine mesh sieve to remove lumps.
  5. Fill Tartlets and Chill: Pour the warm orange curd into cooled tartlet shells. Tap gently to release air bubbles and 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 to simmering point in a small pot. Pour half the hot cream over chocolate, let stand 2-3 minutes, then stir gently in circular motions from center outwards until smooth. Heat and add the remaining cream and stir again until the ganache is glossy and fully combined.
  7. Decorate Tartlets: Transfer ganache to a piping bag, cut the tip, and pipe over the set orange curd. Tap gently to spread ganache evenly or use an offset spatula. Refrigerate for at least 1 hour to set the ganache.
  8. Finish and Serve: Decorate tartlets with dehydrated orange slices, extra orange zest, or chocolate curls. Allow tartlets to come to room temperature for about 30 minutes before serving for optimum texture and flavor.

Notes

  • You can make the pastry by hand using a similar method: rub cold butter into flour mixture until fine crumbs form.
  • Do not overwork the dough; handle it just enough to bring it together to maintain a tender crust.
  • Choose a cookie cutter at least the size of the muffin pan opening for perfectly fitting shells.
  • The orange curd thickens further as it cools; ensure continuous stirring to prevent lumps or curdling.
  • Allow the chopped chocolate to melt fully in the cream before stirring to create smooth ganache.
  • If ganache thickens too much, gently reheat cream before adding to maintain smooth consistency.
  • You can drizzle ganache instead of piping for a different decorative effect.

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

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