A recipe for Chocolate Orange Ganache Tartlets! These small tartlets have a rich and decadent chocolate ganache filling with a hint of orange.
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These Chocolate Orange Ganache Tartlets are quite the decadent dessert perfect for entertaining. The pastry crust does take some time to prepare, but they can be assembled in advance and refrigerated for up to a day before serving.
A homemade pastry crust is baked until lightly golden, then filled with the dark chocolate orange ganache for an incredible contrast between the flaky and creamy textures.
For a fun presentation, I topped the tartlets with chocolate sprinkles and orange curls. If using sprinkles, add before the ganache has set completely to help them stick to the surface.
A Few Tips
I originally got the idea to add almond flour to the pastry crust from the cookbook, Little Tarts, for a wonderful addition to the flavor and texture. If unavailable, simply mix in a little more all-purpose flour.
To help create the flaky texture for the pastry base, I used a dough blender (Amazon link) to cut in the chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.
If the dough is still too crumbly after adding the eggs, slowly pour in a little cold water.
After forming the pastry dough, allow it to rest in the refrigerator for one hour. The dough is delicate and this will make it easier to roll and handle. Before baking, place the pastry-lined tartlet pans back in the refrigerator for about 30 minutes.
Try to only add as much flour as necessary to help keep the light, tender texture. I like to roll the pastry out between sheets of wax paper to make it easier to handle without tearing. When transferring to the greased tartlet pans, press well into the sides and bottom in an even layer. If the pastry does tear, gently press it back together with your fingertips.
The baking time may need to be adjusted if your tartlets differ in size. Mine were 2.5 inches (6 centimeters) across the top. I used this Non-stick Mini Tart Pan- 12 Cavity (Amazon link).
You can either spoon or pipe the chocolate orange ganache into the baked, cooled crust. I like to go with piping to help create a more even look.
Store the Chocolate Orange Ganache Tartlets in the refrigerator in an airtight container for up a day.
Looking for more tart recipes?
- Hertzoggies (South African Jam and Coconut Tartlets)
- Canadian Butter Tarts
- Cheesecake Tartlets with Chocolate Ganache
This recipe was originally posted in January 2014 and updated February 2022.
Chocolate Orange Ganache Tartlets Recipe
Adapted from Signature Concoctions
Chocolate Orange Ganache Tartlets
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (65 grams) powdered sugar
- 1/3 cup (35 grams) almond flour
- 1/4 teaspoon salt
- 10 tablespoons (140 grams) unsalted butter chilled and diced
- 2 large eggs
Chocolate Orange Ganache Filling:
- 12 ounces (340 grams) dark chocolate chips or chopped
- 1 cup (240 milliliters) heavy cream
- 1 large orange zest
- 4 tablespoons (60 grams) unsalted butter diced
To make the pastry crust:
- In a large bowl, combine the flour, powdered sugar, almond flour, and salt.
- Quickly cut in the cold butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea and the dough has a crumbly texture.
- Mix in the eggs to bring the dough together until smooth.
- Form the dough into a disc, wrap in plastic, and refrigerate until chilled, about 1 hour or up to two days.
- Grease 24 tartlet cavities with butter.
- On a lightly floured surface or between two sheets of wax paper, roll the refrigerated dough into an even, thin circle about 1/8 inch (3 millimeters) thick.
- Cut out circles of dough using a cutter slightly larger than the width of the tartlet pans.
- Press each circle into the prepared pan. Bring together the scraps of dough and roll out again, then cut if needed to make more circles.
- Place the prepared tartlet pans in the refrigerator for 30 minutes.
- Preheat oven to 325˚F (160˚C).
- Cover each circle of dough in the pan with parchment and add pie weights or uncooked rice. Bake in the preheated oven until set and lightly golden, 12-15 minutes.
- Remove from the oven and set aside for a few minutes before carefully removing the pie weights. Cool to room temperature before filling.
To make the Chocolate Orange Ganache:
- Pour the cream into small saucepan over medium heat. Right before coming to a boil, remove from heat and add the dark chocolate. Allow to rest for 30 seconds to 1 minute before whisking until smooth.
- Stir in the orange zest, followed by the diced butter until melted and glossy.
- Divide the ganache among the cooled pastry crusts with a piping bag or a large spoon.
- Refrigerate the tartlets until chilled, 2 hours to overnight, before serving.