This rich and velvety Chocolate Orange Tart with Candied Oranges is an impressive dessert to serve during the holiday season. This recipe was inspired by the famous Terry’s Chocolate Orange that makes an appearance this time of year. This homemade Chocolate Orange Tart with Candied Oranges recipe has all of the same chocolate and orange flavours, but is so much more festive in this elegant homemade tart.

Recipe and photos by Melissa from (@seasonserveblog).

Candied Orange Slices: A Sweet No-Waste Treat

Oranges are just coming into season and it is the perfect time to bring them into your kitchen. This recipe uses orange extract in the chocolate ganache filling, and also uses sliced oranges as a beautiful and festive garnish.

You can eat the entire orange (including the peel!) once it is candied and you can use the leftover orange syrup in tea or other desserts, making these Candied Orange slices a great no-waste treat!

Follow these key steps to making your own Candied Orange slices:

• Thoroughly wash your oranges and dry completely (use organic oranges if you can!);

• Slice the orange into 2-3mm-thick slices and blanch for 1 minute in hot water;

• Bring 1 cup of water and 1 cup of sugar to a simmer in a wide, shallow pan and place in the orange slices;

• Simmer for 1 hour, stirring occasionally, until the white pith has turned translucent;

• Lay the orange slices on a wire cooling rack and let dry at room temperature until they are slightly hardened. You can let them air-dry for up to 3 days to make the orange slices firmer.

These Candied Orange slices are so addictive and are so beautiful with the beautiful glistening finish they have after being candied. You can also use this technique for other citrus fruits including lemons and limes!

Triple the Chocolate, Triple the Flavour

This Chocolate Orange Tart with Candied Oranges features a chocolate tart base and a velvety chocolate ganache filling. The ganache filling is made with milk and dark chocolate to get that perfect balance of chocolate flavour. Combined with the cocoa powder in the chocolate tart base, and you have the perfect dessert for any chocolate lover out there!

Get the Recipe

I hope that you enjoy this Chocolate Orange Tart with Candied Oranges recipe this holiday season! Don’t forget to tag #TastingVictoria and #SeasonServeBlog on social media to show off your creation!

Chocolate Orange Tart with Candied Oranges

Prep Time: 40 minutes | Cook Time: 20 minutes | Resting time: 3 hours | Total Time: 4 hours

INGREDIENTS:

For the Candied Orange Slices:

• 1 orange, washed and dried

• 3 cups water

• 1 cup granulated white sugar

For the Chocolate Tart Base:

• 1/2 cup unsalted butter, softened

• 1/2 cup icing sugar, sifted

• 3 egg yolks

• 1/4 cup unsweetened cocoa powder, sifted

• 1 cup all-purpose flour, sifted

• 1/4 teaspoon salt

• 1 tablespoon cornstarch

For the Ganache:

• 1 cup milk chocolate, chopped into small pieces (you can also use good quality chocolate chips)

• 1 cup dark chocolate, chopped into small pieces (you can also use good quality chocolate chips)

• 1 cup whipping cream

• 1 tablespoon unsalted butter softened

• 1 teaspoon vanilla extract

• 1 teaspoon orange extract

• 1/4 teaspoon salt

DIRECTIONS:

For the Candied Orange Slices:

1. Thoroughly wash your oranges and dry completely. Slice the orange into 2-3mm-thick slices.

2. Bring 2 cups of water to a boil in a small pot. Add in the orange slices and blanch for 1 minute. Drain the water away and set the orange slices aside.

3. Bring the remaining 1 cup of water and 1 cup of sugar to a simmer in a wide, shallow pan and place in the orange slices in a single layer. Simmer for 1 hour, stirring occasionally, until the white pith has turned translucent.

4. Remove the orange slices from the syrup and carefully lay them on a wire cooling rack. Blot the excess syrup from both sides of the oranges using a paper towel.

5. Let the orange slices dry at room temperature for 3 hours until slightly hardened. You can also let these orange slices air-dry for up to 3 days—the longer they dry, the firmer and chewier they get!

For the Chocolate Tart Base:

1. In a large bowl, combine the butter and icing sugar and beat until smooth. Add the egg yolks, one at a time, and mix to combine. Add the cocoa powder, flour, salt and cornstarch and mix just until the dough comes together.

2. Remove the dough from the bowl and shape into a disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes.

3. Preheat the oven to 350 degrees F.

4. Roll the dough out on a floured surface into a large circle using a rolling pin, aiming to make the dough 1/2 cm thick.

5. Lift the dough into a 9-inch round tart pan and press it along the bottom of the pan and up the sides. Trim the excess dough from the top of the pan then prick the bottom of the tart with a fork to allow the steam to release during cooking.

6. Bake the tart in the center of the oven for 18-22 minutes. Remove the tart from the oven and set aside to let cool completely.

7. Once the tart shell has cooled, remove it from the tart pan and place it on a serving plate. Set aside.

For the Ganache:

1. Place the chopped milk and dark chocolate into a medium-sized bowl and set aside.

2. Add the whipping cream to a small sauce pot. Heat the whipping cream in the stove over medium heat, stirring occasionally to prevent scalding. Once the cream is warmed (not boiling) remove it from the heat and pour it into the bowl with the chocolate.

3. Let the cream sit for a minute to begin melting the chocolate. Use a spoon to mix the chocolate and cream together until completely smooth. Add the vanilla and orange extract and the salt, and mix to combine.

4. Pour the ganache into the tart shell and use a spatula to spread it out evenly. Gently tap the tart against the counter to remove any air bubbles.

5. Place the tart in the refrigerator for at least 3 hours to fully set before decorating with the orange slices. Serve chilled and enjoy!