Chocolate Orange Tart
This chocolate orange tart is quick, easy and great for feeding a crowd. It contains only 5 ingredients and is of course completely vegan!
Inspired by my recent chocolate orange cupcakes recipe, I wanted to create another dessert that combined these two delicious flavors.
I have been meaning to remake the chocolate tart that I made when I first started Baked by Clo last year because although it tasted amazing, the photos were…
How do I put this…
I’m by no means an expert food photographer now, I’ve got lots of room for improvement, but MAN those photos were bad!
Not only were my photography skills poor, but the chocolate tart itself somewhat resembled a chocolate pancake with melted ice cream on top. If you want a real laugh, you can search for it on my blog- it’s still there somewhere!
I learned the hard way that nobody cares about how your food tastes (or how easy the recipe is) if it doesn’t even look good. They say that people eat with their eyes first, right?
5 Ingredient Chocolate Orange Tart
So this week, I finally got around to remaking it. Except this time, I added a slight twist and made it a chocolate orange tart instead of just a plain chocolate one.
It contains only 5 main ingredients, with the option to add a few extras if you’re feeling a lil bit fancy. It’s also dairy-free, eggless and of course, completely vegan.
First, you start off by making and baking a shortcrust pastry crust, then you fill it with melted chocolate ganache flavored with orange. Then, pop it in the fridge and wait for the magic to happen! It will firm up to give you a smooth, creamy, velvety chocolate orange tart.
This tart will serve around 12 people or more, depending on how small you cut the slices. It’s a very rich dessert and as much as I love to (and do) eat huge slices, I find that I feel satisfied after just a small piece too.
It makes a great after-dinner dessert and/ or a delicious addition to any party table. I mean, who doesn’t love chocolate?
How to Make A Chocolate Orange Tart
The first step for this recipe is to prepare the shortcrust pastry. You will need a 23cm/9-inch tart or flan tin.
Start by adding 200g (see recipe card below for cup measurements) of all-purpose flour into a medium-sized bowl. Next, add in 110g of vegan butter and use your fingers to rub it into the flour, until it resembles breadcrumbs.
It is very important that you ensure the butter is cold for this step. Otherwise, it will “melt” into the flour and make your dough soggy.
Next, add 60ml of cold water into the bowl. Use a spoon to gently stir it until it begins to stick together, then use your hands to press it together until a dough JUST comes together.
Make sure not to overwork it, otherwise the pastry will become too firm and tough after it’s been baked.
Place the dough in the fridge for 20 minutes. This will make your dough easier to roll out and also help it to keep its shape while it is baking.
After the dough has been chilling for 20 minutes, remove it from the fridge and allow it to sit at room temperature for 5 minutes.
At this point, you can also preheat your oven to 200C (or 180C fan/ 400F/ gas mark 6), and make sure you have your tart tin ready to work with.
On a lightly floured surface, gently roll out your dough to around ½ an inch thick. It should be just slightly larger than the top of your tart tin.
Being super careful not to split the dough, gently lift it and place it over the tart tin.
Now, use your fingers to press the dough into the edges of your tin. Cut off any excess dough around the edges with scissors.
You can also flute the edges with your fingers if your tin isn’t fluted but this is of course optional. This step isn’t essential in any way- I just think it looks really pretty!
Place a piece of parchment paper on top of the dough. Now pour in some baking beans (or you can use uncooked rice as I like to do) until the bottom of the tin is covered.
This will prevent the pastry from puffing up in the oven while it bakes.
Blind bake the pastry crust in your preheated oven for 20 minutes. After the 20 minutes is up, remove it from the oven, take out the baking beans or rice, and remove the parchment paper.
Put the pastry back in the oven to bake for another 20 minutes, until it becomes ever so slightly golden brown at the edges.
Leave it to cool for 10 minutes, then remove it from the tin and allow it to cool completely.
Now to prepare the chocolate filling!
Over very low heat, melt 500g of dark chocolate in a large pot. I used orange-flavored dark chocolate but if you can’t find this where you live, you can just use plain chocolate and add in 2 teaspoons of orange extract instead.
Once the chocolate is completely melted, remove the pot from the heat and pop it to one side.
In a separate pot, heat up 310ml of soy cream until bubbles are just beginning to form at the sides.
Remove it from the heat and pour the hot cream over the melted chocolate. Allow the mixture to sit for a few minutes.
After 2-3 minutes, give the mixture a good stir until the chocolate and the cream are well combined. The mixture should look thick and glossy.
If you’re feeling fancy, feel free to add in a few extras. Some ideas would be orange pieces, orange zest, chopped nuts or small chocolate chunks.
I personally didn’t add any extras as I love the smooth texture of the filling, but if you want to, stir them in now.
Pour your chocolate filling into your cooled tart crust and place the whole thing into the fridge for 4 hours. You’ll know it’s ready when the filling has firmed up and doesn’t wobble when shaken.
Sprinkle some orange zest over the top of the chocolate filling and you’re ready to serve!
What to Serve Chocolate Orange Tart With?
This tart is absolutely delicious on its own but if you want to take it a step further, here are some serving ideas:
- Vegan vanilla ice cream (my favorite is Swedish Glace)
- Soya pouring cream
- Plant-based custard (tastes great hot or cold)
- Whipped cream (either one from a can or a homemade coconut whipped cream like the one from my strawberry tarts recipe)
How To Perfect The Crust For This Chocolate Orange Tart
This recipe usually turns out fine but there have been one or two times that I have rushed it and it didn’t come out quite as intended.
But with these tips, and a little love, care and attention, you’ll be making perfect vegan shortcrust pastry in no time.
- Resist the urge to overwork the dough! If you handle it too much, it will become stiff and chewy after it’s been baked. You want to make sure to combine the ingredients until they JUST come together, then pop the dough in the fridge straight away.
- Once it’s in the fridge, make sure to take it out as soon as the 20 minutes is up. Otherwise, you risk it becoming too firm which will make it harder to roll out without damaging its delicate balance.
- Blind bake the dough first. This will prevent it from “puffing” up or changing shape too much while it bakes. To blind bake, cover the dough with parchment paper then add baking beans on top. Or you can use uncooked rice as a quick alternative!
- If you’re making the pastry crust in advance, keep it in an airtight container with a piece of parchment paper underneath. This will prevent it from going soggy or soft, and keep it crunchy as it should be! It will taste best for up to two days after baking, then up to two more days after adding the filling.
Can I Freeze This Chocolate Orange Tart?
Yes! The tart can be wrapped up in plastic wrap (whole or in slices) and frozen for up to a month. It also freezes well in airtight containers if you don’t want to use plastic wrap.
To defrost, transfer the tart onto a plate and place it in the fridge for a few hours until it has completely thawed.
Had Enough Chocolate Orange? Try These Flavor Combos Instead:
- Chocolate peppermint
This can be done by adding 1/2- 1 teaspoon of peppermint extract to plain chocolate, or by using vegan mint chocolate in place of the orange chocolate.
- Chocolate strawberry
Make the tart with plain flavored chocolate. Add in some strawberry extract and/or top with freeze-dried strawberries or freshly sliced strawberries.
- White chocolate
Switch the dark chocolate for vegan white chocolate. Or if you want something extra special, check out my white chocolate and ginger torte recipe. It’s quite similar to the tart, except the base is made from crunchy ginger snap cookies. It’s divine!
Last but not least, how about a tasty Nutella-inspired tart? Switch out the orange for plain chocolate and add a few spoonfuls of hazelnut butter while it’s melting. Alternatively, you can just mix some chopped hazelnuts throughout the filling mixture.
I hope you enjoy this slight twist on the classic chocolate tart! If you make it yourself, please let me know how you get on by leaving a comment or rating below. And make sure to check out my vegan chocolate guide for more chocolate-y goodness.
Chocolate Orange Tart
A vegan-friendly tart with a creamy chocolate orange filling.
For the shortcrust pastry:
- 1+⅔ Cups All-purpose flour (200g)
- ½ Cup Cold vegan butter (110g)
- ¼ Cup Cold water (60ml)
For the chocolate filling:
- 17.5oz Vegan orange chocolate or semi-sweet dark chocolate (500g)
- 2 Teaspoons Orange extract (only use this if not using orange-flavored chocolate)
- 1+¼ Cups Soy cream (310ml)
To top (optional):
- Zest of 1 small orange
For the pastry:
Add the flour into a large bowl along with the vegan butter. Rub the butter into the flour until it resembles breadcrumbs.
Add the water, a little at a time, and gently use your hands to press it together until a dough starts to form. Be careful not to "knead" the dough or overwork it- press it together until it just forms a dough, then stop.
Place the dough in the fridge for 20 minutes to chill.
Preheat your oven to 400°F/ 200°C (180°C fan or Gas mark 6) and prepare a 9-inch tart tin.
After the 20 minutes is up, roll the dough out on a lightly floured surface until it is around ½ an inch thick.
Drape the dough over your tart tin and gently press it into the sides, making sure to go all the way up. Cut off any excess at the top using scissors.
Place a piece of parchment paper on top of the tart, then pour some baking beans or uncooked rice over it until the bottom of the tin is covered.
Blind bake the pastry for 20 minutes, remove the baking beans and parchment paper, then bake for a further 20 minutes.
When the tart is ready, it will be slightly golden brown at the edges. Allow it to cool in the tin for 10 minutes then transfer it to a wire rack to cool completely.
For the filling:
Over very low heat, melt the chocolate in a large pot and add in the orange extract if using. Once it's melted, remove it from the heat and set aside.
In a separate pot, heat the soy cream until bubbles just start to form at the sides. Pour the hot cream into the melted chocolate then cover the mixture and allow it to sit for a few minutes.
After a few minutes, stir the cream and chocolate together. You should end up with a thick, glossy chocolate mixture.
Pour the filling into your cooled tart crust and use a spoon or spatula to spread it out evenly.
Chill the tart in the fridge for 4 hours until firm. Top with orange zest if desired and cut into slices.
*Soy cream can be substituted for full fat coconut milk.
*The higher quality the chocolate is, the creamier the filling will be.
*Keep the tart in an airtight container in the fridge for up to 4 days.