These delicious Chocolate Orange Tartlets are the perfect little sweet treat for a party or afternoon tea. They combine some homemade tartlet shells, an orange curd filling and a luscious dark chocolate ganache topping.
50gr (4 tablesp.)Caster Sugaror fine white granulated sugar
120ml (1/2 cup)Orange Juiceabout 3 oranges
75gr (5 tablesp.)Unsalted Butter
70gr (2,5 oz)Dark Cooking Chocolate
70ml (1/4 cup + 2 teasp.)Heavy / Thickened Cream
In the bowl of your food processor, blend together the Flour, Icing Sugar and Salt (see note 1 if making by hands). Add the very cold Butter cut into small cubes and mix until you get very fine crumbs.
250 gr (1 2/3 cup) Plain / AP Flour, 50 gr (1/2 cup) Icing Sugar, 1 pinch Table Salt, 120 gr (1/2 cup) Unsalted Butter
Add the Egg (preferably pre-whisked in a separate bowl). Slowly mix until a dough starts to come together (see note 2).
Bring the dough together into a ball, place between two sheets of baking paper and roll into a large disk about 3mm thick (1/8inch). Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
Remove the baking paper sheets and cut out small rounds of pastry with a round or fluted cookie cutter (see note 3), at least as wide as the opening of the muffin pan.
Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.
Preheat your oven on 160'C/325'F and place the muffin pan in the freezer while the oven is preheating. Line each tartlet shells with a small piece of baking paper and fill with baking weights (beads, rice or dry beans). Bake for 15 minutes, remove the weights and baking paper then bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.
Orange Curd Filling
Place the Orange Juice & Zest, Egg Yolks, Sugar and Cornstarch in a small saucepan. Whisk to combine then turn on very low heat. Keep on stirring until the sugar has dissolved and the liquid starts to slightly thicken (3 to 5 minutes).
Add the cubed Butter a little bit at the time, stirring until fully melted before adding more. Continue to cook on low heat for a few minutes while stirring until the orange curd has thickened (see note 4). Pour through a thin mesh sieve to remove any lumps.
75 gr (5 tablesp.) Unsalted Butter
Pour the warm orange curd into the cooled tartlet shells. Gently tap them on a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 hour (or overnight), or until set.
Finely chop the Cooking Chocolate and place it in a large heat-proof mixing bowl.
70 gr (2,5 oz) Dark Cooking Chocolate
Heat up the Cream in a small pot until it starts to simmer. Pour half of the hot cream over the chopped Chocolate and leave for 2 to 3 minutes without touching it. Using a stiff spatula, stir in small circular movements, starting from the centre of the bowl then making your way towards the edges until combined (see note 5).
70 ml (1/4 cup + 2 teasp.) Heavy / Thickened Cream
Pour the rest of the hot cream over the ganache (reheat it first if needed) and stir again in circular movement until all the chocolate has melted and you should get a smooth and shiny ganache (see note 6).
Place in a piping bag, cut off the tip and pipe over the Orange Curd. Gently tap each tartlet to help the ganache spread out (or use a small offset spatula if needed). Alternatively, drizzle the chocolate over the curd for another design (see note 7)
Place in the fridge to set for at least 1 hour.
Finish decorating with some slices of dehydrated oranges, some orange zest or shaved chocolate / chocolate curls. Leave at room temperature for about 30 minutes before serving for the best texture.
Disclaimer: I highly recommend using the measurements in grams/ml instead of cups/spoon for more accuracy and a better result.Yield: I made 18 mini tarts with this recipe, but you might have a little bit more or less depending on how thin you roll the pastry and how wide you cut the rounds of pastry for the shells. I rolled this pastry to be about 3mm - 1/8 inch thick and used a regular muffin pan. For more information, detailed step by step process, tips and troubleshooting on the two elements of this recipe, read my Mini Tart Shells recipe and my Orange Curd recipe.Instruction Notes:
If you don't have a food processor, you can make the pastry by hands or using a pastry blender. You can find the detailed step by step instructions on how to make the dough by hands here.
Avoid over-mixing the pastry and stop as soon as it comes together. To know it is mixed enough, press some lumps of pastry between your hand - they should stick together. If too dry, add a little bit of very cold water. If very sticky, add a little bit more flour.
The wider you cut out the circles of pastry, the deeper the tartlet shells will be. It is up to you how wide you cut them out, but I recommend having the width of the muffin pan openings as a minimum. Otherwise, the crusts will be quite flat and not deep enough for a filling.
The exact time will depend on the temperature of your stove, about 5 to 10 minutes. Make sure the curd never boils, but a very gentle simmer is fine. To know the orange curd is cooked: either check its temperature has reached 82'C/180'F (if you have a food thermometer) or check its consistency with a spoon. Dip the back of the spoon (or spatula) in the curd and draw a horizontal line with your finger. Tip the spoon down and check if the line remains clear. If some liquid drips over the line, it needs more time. If it stays clear, it's ready.
The chocolate won't be fully melted at this point - it is normal. Gently mix until all the cream has been incorporated into the chocolate.
f you still have some unmelted chunks of chocolate after adding the second half of the cream, either place the ganache in the microwave (for no longer than 30 seconds at the time, stirring well each time until fully melted) or preferably over a double boiler.
If the chocolate seems to harden before you finish using it, slightly re-heat it up to make it more fluid and easier to pipe/spread.