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Chocolate Orange Coffee Tart

A delightful dessert that combines rich chocolate, bold coffee, and zesty oranges for a unique and delicious tart experience.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cocoa Tart Shell
  • 150 g butter, soft
  • 90 g icing sugar
  • 40 g almond powder
  • 1 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)
  • 220 g cream
  • 25 g glucose or honey
  • 12 g coffee beans or 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)

Method
 

Preparation of the Cocoa Tart Shell
  1. Cream the butter and icing sugar until smooth.
  2. Add almond powder and egg, then fold in flour, cocoa powder, and salt.
  3. Chill the mixture for 1 hour.
  4. Roll out to 3mm thickness, line a tart ring, and freeze for 15 minutes.
  5. Bake at 165 degrees C for 18-22 minutes until set.
Preparation of the Coffee Dark Chocolate Ganache
  1. Heat cream with coffee beans or instant espresso and glucose for 10 minutes.
  2. Strain, then pour over chopped chocolate and blend until smooth.
  3. Add butter and blend until emulsified.
  4. Pour the creamy mixture into the cooled tart shell.
Preparation of the Candied Orange Garnish
  1. Simmer sugar and water for a simple syrup.
  2. Add orange slices and cook until translucent (about 25-35 minutes).
  3. Let the slices dry on baking paper.
Serving
  1. Serve the tart chilled, topped with the candied orange slices.
  2. Pair it with whipped cream or a scoop of luxurious ice cream.
Storage
  1. Store leftovers in an airtight container in the fridge for up to three days.
  2. Keep candied oranges nearby for best taste.

Notes

Chill the dough for a perfectly flaky texture. Experiment with chocolate types and consider using orange zest instead of coffee for a citrus twist.