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Orange Chocolate Tart

 Orange Chocolate Tart
Our Test Kitchen whipped up this delectable dessert. A fudgy filling flavored with orange extract is baked in a pastry crust, spread with whipped topping, then garnished with orange peel and chocolate hearts.
8-10 ServingsPrep: 30 min. + chilling Bake: 15 min.


  • 6 tablespoons butter, cubed
  • 7 ounces semisweet chocolate, divided
  • 1 sheet refrigerated pie pastry
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon McCormick® Pure Orange Extract
  • 1/2 cup all-purpose flour
  • 1 cup whipped topping
  • Orange peel, optional


  • In a microwave-safe dish, melt butter and five chocolate squares.
  • Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with
  • removable bottom with pastry. Line pastry with a double thickness of
  • heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the
  • foil; bake 3 minutes longer. Reduce heat to 350°.
  • In a small bowl, beat eggs, sugar and orange extract until thickened,
  • about 4 minutes. Stir in cooled chocolate mixture. Beat in flour;
  • mix well. Pour into crust. Bake for 15-20 minutes or until a
  • toothpick inserted near the center comes out clean. Cool completely
  • on a wire rack.
  • Meanwhile, line a baking sheet with waxed paper; set aside. Melt
  • remaining chocolate. Pour melted chocolate into a heavy-duty
  • resealable plastic bag; cut a small hole in a corner of bag. Pipe

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Orange Chocolate Tart (continued)

Directions (continued)

  • eight to 10 small hearts onto the waxed paper. Refrigerate until
  • set. Spread whipped topping on pie; garnish with chocolate hearts
  • and orange peel if desired. Refrigerate leftovers. Yield: 8-10
  • servings.