This Salted Orange Chocolate Tart is simply divine. Deep dark chocolate paired with buttery orange curd (eggless). It’s Orange Chocolate Heaven, and we just Love it to Bits!

Yummy Salted Orange Chocolate Tart!

I’ve always loved Orange Chocolate. When Stacie, a dear sister from church blessed me with two bags of Clemen Gold tangerines, I was excited to create a dessert which would use the entire fruit.

Clemen Gold Tangerines

You see, ClemenGold tangerines are pint-sized South African oranges that sit perfectly on the palm of your hands. They are juicy and yet citrusy sweet.

A perfect balance of tart and sweet. And seedless too. The ideal after-meal orange for a lunch box or for this Salted Orange Chocolate Tart Recipe. Thank you, Stacie!  

I cooked the entire tangerine with a little Rum, sugar and lemon juice and made an eggless orange curd by adding butter for a nice thick texture and those buttery undertones. Watch the video above to see how I made this Orange Chocolate delight.

Eggless Orange Curd

Truth be told, my kitchen smelt like delicious Christmas morning, filled with Rum and orange goodness!

Filling with dark chocolate ganache

Paired with a dark orange chocolate filling, this tart is Oohlala! and goes straight to the TOP of my list for all things Orange Chocolate.

An exuberant sprinkle of sea salt!

Decorating with cinnamon sticks …

And a final shower of orange julienne.

The tangy curd and dark chocolate ganache on top a salty biscuit crust is a winner! Throw in an exuberant sprinkle of sea salt before serving and it’s the Unbeatable Champ.

Salty. Chocolatey. Bitter and Tart ….. Perfect. 

What to Watch Out For …

• Tart crust: I used an 8 inch round tart pan (with a removable bottom) for this Salted Orange Chocolate Tart. This is my favourite shortcrust tart recipe. Lovely, my youngest always, always asks “Mommy, more crust please!”. The light yet buttery biscuit crust is just so soft, crumbly and delicious, it keeps you wanting more. And it’s easy to make, no rolling out or blind baking required. Watch the video (making of this delicious crust starts @0.11 minute) and check here for more tips on this easy tart crust in my Matcha Pom Tart post 😊

• Dark chocolate: I used dark chocolate chips with 65% cocoa content for that deep bitter chocolatey taste, a perfect complement to the tangy orange curd.

• Be aware of weather and humidity when serving this Salted Orange Chocolate Tart. Here in sunny Singapore, the average daily temperature is ~34°C and condensation forms quickly. If the sea salt is sprinkled too early, it will be quickly dissolved by the drops of water condensation. One would be disappointed if you were like me, looking for those clean white crystals of yummy sea salt.  Therefore always sprinkle the sea salt and orange julienne only just before serving.

• This Salted Orange Chocolate Tart keeps fresh for 4-5 days chilled in the refrigerator … although in my household, it is never allowed to last that long! 

Did you make this? Tag me please #thesugarcrumble on Instagram or FB. Would love to see your Salted Orange Chocolate Tart creation 🙂 

Print Recipe

Salted Orange Chocolate Tart

Calling all Orange Chocolate lovers! This Salted Orange Chocolate Tart is simply divine. Deep dark chocolate paired with buttery orange curd (eggless). Simply Orange Chocolate heaven!

Prep Time1 hour hr

Cook Time30 minutes mins

Chilling time2 hours hrs 30 minutes mins

Total Time4 hours hrs

Course: Dessert

Author: Kai

Ingredients

Easy tart crust

• 1 cup cake flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 120 g cold butter (unsalted)

Orange Curd

• 3 tangerines (substitute: juicy oranges ~ 120g peeled)
• 1 tbsp Myers rum
• 1/2 tbsp sugar
• 1 tbsp lemon juice
• 40 g unsalted butter

Dark chocolate filling

• 2/3 cup dark chocolate chip
• 2/3 cup heavy cream (35% fat)
• 1 capful of Orange Cointreau

Optional

• 3 pieces peanut candy (roughly crushed)

Decor

• 1 couple of cinnamon sticks
• 2 tbsp julienned tangerine peel
• Sea salt (sprinkle according to taste)

Instructions

Easy Tart Crust

• Lightly butter, or using baking spray, grease a 8 inch or 20cm round tart pan (with removable bottom).
• In the food processor, pulse the flour, sugar, and salt to combine (~ 5sec). Add the cold cubed butter and pulse until the pastry starts to come together and form clumps.
• Transfer the pastry to the prepared pans and using your fingers, evenly press the pastry up the sides of the pan and onto the bottom.
• Gently pierce the bottom of the crust with the tines of a fork. This is to prevent the pastry crust from puffing up while it bakes.
• Cover the tart crust with cling wrap and place it in the freezer for 30-40 minutes to firm up. This helps to prevent the crust from shrinking while it bakes.
• Preheat oven to 220C. Place the frozen tart shell on a larger baking tray and bake the crust at the lowest rack of the oven. Bake for ~15 minutes or until golden brown. Remove from the oven and set aside to cool. Once cooled, un-mould from pan and chill in the fridge whilst making the filling.

Eggless Orange Curd

• Peel 3 tangerines. Remove any dangling white pith and place the pieces into a medium size pot.
• Add 1/2 tbsp sugar, 1 tbsp Myers rum and a dash of lemon juice.
• Cook on low heat until the orange compote is nicely sweated and mushed.
• Transfer to a food processor and blitz for 30 sec for a much smoother fruit compote.
• Add 40g unsalted butter and blitz until the butter is fully incorporated.
• Transfer to a bowl and press a piece of plastic wrap directly onto the surface (to prevent a skin from forming). Chill for an hour for the curd to thicken nicely.

Dark Chocolate Ganache

• Heat the heavy cream till just boiling and pour over the dark chocolate chips.
• Stir briskly until the dark chocolate is completely melted and the chocolate ganache is smooth with no lumps.
• Stir in a capful of Orange Cointreau (optional) and set aside to cool.

Assembly

• Layer on the orange curd onto the tart shell. Sprinkle the crushed peanut candy onto the curd for an added crunch.
• Layer the cooled chocolate ganache on top of the orange curd, filling it up to just a line below the top of the tart shell (do not overfill). Freeze for ~ 30 minutes to set the ganache.
• Decorate with a few sticks of cinnamon for that rustic look. Chill for at least two hours to set the ganache and fuse the flavours.
• Just before serving, sprinkle generously with sea salt and a glorious shower of orange julienne. Enjoy 😊.

Video

Notes

 

• Tart crust: I used an 8 inch round tart pan (with a removable bottom) for this Salted Orange Chocolate Tart. This is my favourite shortcrust tart recipe. Lovely, my youngest always, always asks "Mommy, more crust please!". The light yet buttery biscuit crust is just so soft, crumbly and delicious, it keeps you wanting more. And it’s easy to make, no rolling out or blind baking required. Check out my Matcha Pom Tart for more tips on this Easy Tart Crust 😊

 

• Dark chocolate: I used dark chocolate chips with 65% cocoa content for that deep bitter chocolatey taste, a perfect complement to the tangy orange curd.

 

• Be aware of weather and humidity when serving this Salted Orange Chocolate Tart. Here in sunny Singapore, the average daily temperature is ~34°C and condensation forms quickly. If the sea salt is sprinkled too early, it will be quickly dissolved by the drops of water condensation. One would be disappointed if you were like me, looking for those clean white crystals of yummy sea salt.  Therefore always sprinkle the sea salt and orange julienne only just before serving.

 

• This Salted Orange Chocolate Tart keeps fresh for 4-5 days chilled in the refrigerator.