Orange Chocolate Tart Recipe

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Orange Chocolate Tart Recipe
Orange Chocolate Tart Recipe photo by Taste of Home
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Orange Chocolate Tart Recipe

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4.5 2 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min.

Ingredients

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

Directions

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 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.
Originally published as Orange Chocolate Tart in Quick Cooking January/February 2004, p11

  • 6 tablespoons butter, cubed
  • 7 ounces semisweet chocolate, divided
  • 1 sheet refrigerated pie pastry
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon orange extract
  • 1/2 cup all-purpose flour
  • 1 cup whipped topping
  • Orange peel, optional
  1. 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°.
  2. 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.
  3. 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 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.
Originally published as Orange Chocolate Tart in Quick Cooking January/February 2004, p11

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MY REVIEW
ubu User ID: 1583162 255566
Reviewed Oct. 17, 2016

"Orange and chocolate fudge in a crust, is how I would describe this! It is a must for any chocolaholic. I tried it with a graham cracker crust, and used the zest of an orange instead of extract. I will definitely make this again."

MY REVIEW
sstetzel User ID: 158954 56265
Reviewed Apr. 12, 2010

"This is a super easy & elegant dessert. Orange not your thing? Swap mint in it's place. No tart pan? Use a 9" pie pan instead!"

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