The dessert of your dreams: Dark Chocolate and Orange Tart. Smooth, rich, and not too sweet, you’ll savour every single bite!
…and now for something completely different…
Seriously though. I tried. Honestly. I started this year off with the best of intentions. I mean, did you see the absolutely gorgeous, inspiring healthy recipes from last week’s Healthy Bowl-Based Recipes? Staring at the healthier recipes on my recipe queue, I promised myself I’d make and post some of them to start the new year. I made them! There are photos! Y’know, start off on the right foot! New Year, New You! Go 2017!
And then I made this Dark Chocolate and Orange Tart.
Let me just say up front that this pie should be illegal. There’s no way anything is allowed to be this delicious. It’s rich, dark, smooth, with a little bit of attitude… just like the man of your dreams. Sorry Mr. Nomato, you’re being replaced. By pie. We always knew this day would come.
Everyone that had a piece also demanded the recipe and are holding me hostage until I post it on the blog…. so goodbye, resolutions! This sinful dessert is real recipe #1 of 2017.
This is one of the desserts you need eat slowly, savouring every mouthful as it melts, and even then it’s gone too soon. Enjoy the smooth texture, that rich, dark chocolate flavour, the blossoming orange that unfolds near the end, fresh and uplifting.
My favourite part? It’s not too sweet. In fact, you could probably make this without any extra sugar at all, if you use a different crust. Or none at all…. Nope, I did not just eat this with a spoon from the bowl. Nope nope nope.
AND IT’S SO EASY. If you can bring cream to a simmer, you can make this dessert. I was inspired by seeing this post for French Chocolate with Brown Butter Crust by The Café Sucre Farine. Once I saw that the pie was made of ganache, I had to create one myself!
Step 1: Make your crust. Or buy one at the store.
Then zest your orange!
Next, dump your orange zest into the cream, and bring to a simmer. Do not let it boil!
Then add cream to chocolate (straining out orange zest if you want!), add butter, and stir until melted and creamy…. mmmmmm.
Pour chocolate in crust.
Now stick it in the fridge. And wait. Excruciatingly.
Because you know when this baby’s set, you’re going to enjoy every single rich…
Don’t worry. Next week I’ll be back on my healthy recipes kick. I just could not keep this recipe from you any longer!
- 1½ cups crushed Oreo cookie crumbs (I got mine pre-crumbed at the store)
- 4 Tbsp melted butter
- 1 Tbsp orange zest (1 medium sized orange)
- 300g (10.6 oz) dark chocolate, finely chopped or thin medallions
- 300g (10.6 oz) heavy cream
- 1 Tbsp butter
- Mix the cookie crumbs with the melted butter, until all combined. Should be slightly sticky, and hold shape if you press it together.
- Pat down into a pie tin, spread evenly across the bottom and sides. Set aside.
- Dump zest into the heavy cream on a pot on the stove. Bring to a simmer. This way you are infusing the cream with the orange.
- Place finely chopped chocolate in a large, heat proof bowl.
- Pour the cream over the chocolate, add the butter and stir until smooth.
- OPTIONAL: for a stronger flavour, keep the zest in the cream, and add it to the chocolate. Otherwise, strain the zest out of the cream as you pour it over the chocolate.
- Be warned: sometimes ganache can 'break' and separate, since it is made of liquids and fat. If necessary, add hot milk 1 Tbsp at a time, whisking, until smooth.
- Pour the milk and chocolate mixture into your pie crust, and let set in the fridge for at least 3 hours, or overnight.
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