Dark Chocolate Orange Tart
Rich chocolatey ganache with orange zest in a sugar cookie crust. This recipe makes just one mini tart which is the perfect size to be shared by 2-4 people.
Ingredients
Sugar Cookie Crust
- 55 g Unsalted Butter (room temperature, ¼ cup)
- 55 g Granulated Sugar (¼ cup)
- 1 ½ teaspoons Orange Juice
- 80 g All Purpose Flour (½ cup + ⅛ cup)
- ¼ teaspoon Baking Powder
Dark Chocolate Orange Ganache Filling
- 45 g Dark Chocolate
- 60 g Heavy Cream (¼ cup)
- ¼ teaspoon Granulated Sugar
- 2 g Orange Zest (1 teaspoon)
- 10 g Unsalted Butter
Instructions
Sugar Cookie Crust
- For the cookie crust, cream butter and sugar until light and fluffy about 3 minutes,
- Add orange juice and vanilla extract, mix well.
- Add flour and baking powder, mix well until it comes together into a ball of dough.
- Wrap in plastic wrap and put in the fridge to chill for at least 1 hour.
- Once chilled, roll out the crust to about 1/2 inch thickness, place into the mini tart pan. Cut off any excess hanging over the edge of the pan. Poke a few holes in the bottom with a fork.
- Bake for 10 minutes at 375°F until lightly golden brown
- Cool crust completely
Dark Chocolate Orange Ganache Filling
- In a microwave safe bowl, measure out dark chocolate. Pour in heavy cream and sugar.
- Microwave for 30 seconds. Add the 10g of butter and the 1 teaspoon of orange zest into the hot chocolate.
- Using a spoon or a whisk, stir the mixture until it's smooth.
- Pour the ganache filling into the cooled sugar cookie crust, set into the fridge to cool, let set at least 4 hours, but overnight is better.
- Enjoy!