Orange and Chocolate Tart

I also have GF chocolate tarts which are chilli, coffee & lime and coffee & lime, but this one is the classic chocolate-orange combo.

You can use 70% or 50+% cocoa solids dark baking chocolate for the filling – or a mix of the two.

If you’d like to garnish with candied orange slices, see my Chocolate Torte recipe for instructions.

Serves: 12 – 16

For the pastry:

  • 200g gluten-free plain flour, plus additional for rolling
  • 1/2 tsp ground cinnamon
  • 75g icing sugar
  • 25g ground almonds
  • 1 large orange:
    1/2 finely grated zest
    1/2 largely grated zest (save for the garnish)
    all of juice (save for the filling)
  • 90g cold unsalted butter, cubed; plus additional to grease tin
  • 1 large egg, beaten (64-70g when weighed in its shell)

For the filling:

  • 1 large orange, juice only (see Pastry Ingredients), approx. 100ml
  • 300ml soured cream
  • 100ml whole milk
  • 2 tsp instant coffee granules
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg or mace
  • 1/4 tsp ground ginger
  • 150g golden granulated or golden caster sugar (white will suffice)
  • 300g dark baking chocolate, broken into squares
  • 2 large eggs, beaten (120-130g in total when weighed in their shells)

For the garnish:

  • 1/2 large orange, largely grated zest only (see Pastry Ingredients)
  • 1 or 2 pinches of caster sugar (golden or white)
  • Icing sugar – optional
  • White chocolate, finely grated or curled – optional


  • 1 large mixing bowl
  • 3 small bowls (for beaten eggs and used baking beans)
  • Clingfilm
  • A round, loose-based pie/tart tin, 25cm diameter and 3cm deep (see Excess Ingredients footnote)
  • Baking / parchment paper
  • A rolling pin
  • Baking beans or beads for blind-baking
  • A pastry brush
  • A large, heavy-bottomed saucepan
  • A manual whisk
  • A cooling rack
  • An icing sugar duster (optional)

Making the pastry (see the Pastry footnote at the bottom):

  1. Stir the flour, cinnamon, sugar, almonds, and finely grated orange zest in a large bowl with a fork. Add the cold butter and rub in with your fingers until you have a consistency like breadcrumbs.
  2. Add no more than 1/4 of the beaten egg, and mix with your fingers just until fully combined. Pull it together into a ball – if it seems too terribly crumbly, add a drop or two more of the egg just until the ball holds together. Flatten it into a thick disc and wrap in clingfilm. Put into the fridge for at least an hour, or overnight (see Overnight Prep footnote).
  3. Preheat oven to 190 C (170 C fan-assisted). Lightly grease your tin and line generously with paper.
  4. Lightly flour a work surface and a rolling pin. Roll out the chilled dough approximately the thickness of a pound coin to fit the tin. If you’re using a fluted tin, ensure the pastry is pushed into each nook and cranny through the lining paper. Lightly prick all over with a fork.
  5. Cover the pastry with more baking paper, and pour in baking beads/beans. Blind-bake for 12 minutes, then remove from the oven. Tip out the beads/beans into a bowl to cool, and discard the covering paper. Return the tin to the oven and bake for 8-10 minutes, just until the pastry’s browned.
  6. Remove the tin from the oven, and brush the pastry all over with the remainder of the beaten egg to seal it for the filling.

Making the filling:

  1. Turn the oven down to 150 C (130 C fan-assisted).
  2. Heat the orange juice, soured cream, milk, coffee, spices, and sugar in a pot on the hob until it’s reaching the boil (ensure the coffee granules are dissolved), whisking regularly.
  3. Remove from the heat, add the chocolate pieces, and whisk until the chocolate is fully melted. Add the 2 beaten eggs a bit at a time, whisking vigourously all the while to avoid scrambling.
  4. Pour the filling into the pastry case. If you have bubbles, drop the tin – carefully! – from an inch height on the countertop once or twice.
  5. Bake 25-30 minutes, turning halfway through for even baking, until set – i.e., the centre has only the faintest wobble when you wiggle the tin. Remove the tin from the oven and place on a cooling rack; leave to cool for about 1 hour. (You can quick-chill in the fridge for 20-30 minutes.)

Making the garnish, and serving:

  1. When the tart has baked, turn the oven off. Spread the largely grated orange zest on an oven-safe plate, breaking up any clumps, and leave in the oven – door ajar – to dry out as the oven cools. Once dried, sprinkle over a pinch or two of caster sugar and mix with your fingers until all strands are coated.
  2. Turn out the fully cooled tart onto a serving plate, then sprinkle over the dried orange zest. You can dust with icing sugar, and/or grated/curled white chocolate if you like.
  3. It’s best to use a hot knife to slice this – run the knife under very hot water, then dry with a towel.

Pastry Notes
You don’t want the dough to be too damp, even though wetter pastry is easier to handle – it can be really tough in the baked tart, and it can also shrink out of shape when baked. Err on the side of just a teeny bit too crumbly – you’ll work it together when you roll it out, and you can always patch up in the tin.

It takes MUCH less egg than you think it will – so start with only 1/4 of a large beaten egg.

Overnight Preparation
To save time on the day of baking, you can:
1) Make the pastry (Steps 1 & 2) the night before and leave in the fridge to chill.
2) Leave the largely grated orange zest on a plate overnight on the counter – you won’t need to dry it out in the oven if doing so.
3) Put the remaining beaten egg from the pastry in a sealed container in the fridge.

Excess Ingredients
There is enough leftover pastry and filling to make another, very shallow (1.5 cm deep) 20cm diameter wide tart.

(Or you could use a 5cm deep, 25cm diameter tin and make 1 deeper tart using all the ingredients.)


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