Chocolate Orange Tart Recipe

This Chocolate Orange Tart recipe combines rich semi-sweet chocolate ganache, crunchy hazelnut and ginger snap crust, and bright citrus notes for an unforgettable dessert experience. Featured on Dine Your Sign, this Leo-inspired tart delivers luxurious flavor, elegant presentation, and the perfect balance of chocolate richness and orange freshness.

The Inspiration

On this Leo-themed episode of Dine Your Sign, Chef Siobhan Detkavich embraces the bold, dramatic personality of the zodiac’s royal sign with a dessert designed to impress. Ruled by the Sun, Leo is known for confidence, charisma, and a love of indulgence. When creating a dessert worthy of Leo, ordinary simply isn’t enough.

Chocolate and orange have long been one of the culinary world’s most beloved flavor combinations. The deep, bittersweet richness of chocolate pairs beautifully with the bright, fragrant oils found in fresh oranges. Together, they create a balance that feels both luxurious and refreshing.

Ingredients

Butter, for greasing pan
1 cup (240 ml) ginger snaps
¾ cup (180 ml) hazelnuts, toasted and peeled
½ teaspoon (2.5 ml) salt
¼ cup (60 ml) butter, melted
1 pound (454 g) semi-sweet couverture chocolate finely chopped
1 ½ cups (350 ml) whipping cream
2 tablespoons (30 ml) Grand Marnier or orange liqueur

Garnish

2 teaspoons (10 ml) cocoa powder
1 orange, zest
Whipped cream

Method

Lightly grease a tart pan with removeable bottom. Line the pan with a round of parchment paper
In a food processor, pulse the ginger snaps until finely crushed. Transfer to a bowl and set aside.
Add the toasted, peeled hazelnuts to the food processor and pulse until finely chopped. Transfer the chopped nuts to the bowl with the crushed ginger snaps.
Add the salt to the bowl, then drizzle in the melted butter. Mix with a silicone spatula until the mixture begins to clump together and look sandy.
Using your hands, press the mixture into the tart pan, ensuring the bottom is even and the crust goes up the sides.
Chill the crust in the refrigerator until completely set, minimum 1 hour.
Coarsely chop the chocolate with a knife and transfer to a heatproof bowl.
Bring the cream and Grand Marnier to a boil in a small saucepan over medium-high heat.
To make the ganache, pour the heated mixture over the chopped chocolate and fold together well, ensuring there are no lumps.
Allow the ganache to chill in the refrigerator for half an hour, or until the mixture has thickened yet is still pourable.
Pour the ganache into the chilled crust and return the tart to the refrigerator until completely set, roughly 1-1 ½ hours.
Slice the tart and transfer the slices to serving plates.
Garnish the slices with whipped cream and orange zest, then add the cocoa powder to a fine mesh sieve and dust over to finish.
Serve immediately.

Serving Suggestions

Serve each slice with freshly whipped cream and extra orange zest for a bright finish. Fresh raspberries, strawberries, or blackberries also pair beautifully with the tart, adding freshness and color to the plate.

For an elevated dessert experience, accompany the tart with espresso, cappuccino, or freshly brewed coffee. The bitterness of coffee complements the rich chocolate while enhancing the orange notes.

When entertaining, consider serving thin slices alongside a dessert buffet featuring fruit, pastries, and chocolates. The tart’s rich flavor means a small slice goes a long way, making it ideal for gatherings.

Final Thoughts

This Chocolate Orange Tart recipe is a celebration of indulgence, combining silky chocolate ganache, bright citrus notes, crunchy hazelnut crust, and elegant garnishes into one spectacular dessert. Featured on Dine Your Sign, it captures the warmth, confidence, and luxurious spirit of Leo through bold flavors and beautiful presentation.

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