If you already have a pie crust ready, these Chocolate Orange Ganache Tartlets are a decadent dessert that can be made in a short period of time. I divided a pie crust recipe to fit 6 tartlet pans and prebaked the crusts. While they were cooling, I melted dark chocolate with heavy cream, orange zest, and orange liqueur. Just fill the crusts, chill them in the refrigerator for a few hours, and they are ready to serve. If you don’t have tartlet pans, you can use a regular size tart or pie pan to make one large pie. The filling is incredibly rich. I was only able to finish about 1/2 a tartlet in one sitting.
I used Grand Marnier for the orange liqueur in the tartlets. If you want to avoid alcohol, orange juice can be used as a substitution.
I made my pie crust by following this recipe from Annie’s Eats.
Chocolate Orange Ganache Tartlets Recipe
Adapted from Signature Concoctions
Chocolate Orange Ganache Tartlets
- 1 recipe pie dough
- 12 ounces dark chocolate chips
- 3/4 cup heavy cream
- zest from one orange
- 3 tablespoons orange liqueur Grand Marnier
- Preheat oven to 425 degrees F. Butter 6 (4.75 inch) tartlet pans with removable bottoms.
- Divide the pie dough into 6 equal pieces. Roll each piece large enough to fit inside tartlet pan. Gently place in prepared pan, pressing into the creases. Repeat with remaining dough and pans.
- Lightly pierce the edges and bottoms of crust with a fork and line each with parchment or foil. Fill with pie weights, dried beans, or uncooked rice. Place pans on baking sheet and into preheated oven. Reduce temperature to 400 degrees F and bake until just beginning to turn golden, 10-12 minutes. Remove from oven and carefully remove parchment or foil with weights. Return pie crusts to the oven and bake until golden brown, 10-15 minutes. Remove from oven and allow to cool to room temperature.
- Bring a pot of water to a simmer. Place a large heat proof bowl over the top. Add the chocolate chips. Whisk in the cream, orange zest, and orange liqueur. Continue to whisk until chocolate is melted and mixture is smooth. Divide the mixture among the cooled pie crusts. Refrigerate until chilled, 4 hours to over night.
- Serve chilled.