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Chocolate Orange Coffee Tart

A luscious dessert combining rich chocolate ganache, fragrant coffee, and candied oranges for a gourmet treat.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: European, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cocoa Tart Shell
  • 150 g butter, soft Ensure butter is at room temperature.
  • 90 g icing sugar
  • 40 g almond powder Can substitute with all-purpose flour.
  • 1 piece egg Large egg.
  • 250 g flour
  • 30 g cocoa powder
  • 2 g salt
For the Coffee Dark Chocolate Ganache
  • 250 g dark chocolate (65–70 percent) Chop finely for easy melting.
  • 220 g cream Heavy cream for best results.
  • 25 g glucose or honey Choose one based on availability.
  • 12 g coffee beans Alternatively, use 5g instant espresso.
  • 35 g butter (for ganache)
For the Candied Orange Garnish
  • 1 piece orange (thinly sliced)
  • 150 g sugar (for garnish)
  • 150 g water (for garnish) Use filtered water.

Method
 

Cocoa Tart Shell
  1. Cream the butter and icing sugar together until smooth.
  2. Integrate almond powder and egg into the mixture.
  3. Fold in the flour, cocoa powder, and salt until just combined.
  4. Chill the mixture for about 1 hour.
  5. Roll out the mixture to a thickness of about 3mm and line a tart ring with it.
  6. Freeze for 15 minutes, then bake at 165 degrees C for 18–22 minutes.
Coffee Dark Chocolate Ganache
  1. Heat the cream with coffee beans (or instant espresso) and glucose in a small saucepan.
  2. Infuse for about 10 minutes, then strain.
  3. Pour the hot cream over the dark chocolate in a bowl and blend until smooth.
  4. Incorporate the butter and blend until emulsified.
  5. Pour ganache into the cooled tart shell and let chill.
Candied Orange Garnish
  1. Simmer sugar and water in a pan to create a simple syrup.
  2. Add sliced oranges and cook for 25–35 minutes until translucent.
  3. Let the candied oranges dry on baking paper.
Serving
  1. Slice the tart and serve with whipped cream or vanilla ice cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Ensure ingredients are at room temperature for easier mixing.