Chocolate tart

I made this chocolate tart on a day when I had some very ripe oranges on the counter, and I didn't want to let them go to waste. It was one of those days when you feel like making something a bit more elaborate, but without complicating things unnecessarily. It's not the kind of dessert you whip up in a hurry, but it doesn't require complicated techniques either. Every time I return to this recipe, I know exactly what to expect, including the crispy crust and the dense chocolate-orange flavored cream.

Quick Info

Total Time: about 1 hour and 30 minutes (including cooling)
Servings: 8 generous slices
Difficulty: medium (not complicated, but requires attention to textures)

Ingredients

For the crust:
- 200 g butter (at room temperature)
- 2 egg yolks
- 2 cups sifted flour (approx. 300 g)
- 3 tablespoons sugar

For the chocolate filling:
- 300 ml heavy cream (minimum 30% fat)
- 200 ml whole milk
- 180 g dark chocolate (minimum 50% cocoa)
- 6 tablespoons cornstarch (approx. 60 g)
- 2 egg whites
- 1 vial orange essence (or zest from 1 orange, if you prefer natural)
- 1 tablespoon sugar

Optional for serving:
- chopped walnuts or toasted hazelnuts

Instructions

1. Start with the crust dough. In a large bowl, cream the butter with the sugar until smooth. Add the egg yolks, mix well, then gradually add the flour. Quickly knead by hand – the result should be a soft, moldable dough. Don’t overwork it, or it will become tough after baking.

2. Press the dough directly into the tart pan (24-26 cm in diameter), greased with a little butter and dusted with flour. Prick the surface with a fork in several places to prevent puffing. You can place parchment paper and some beans on top if you want it to be perfectly flat.

3. Place the pan in a preheated oven at 180°C (conventional oven) for 10 minutes, just until it starts to color at the edges. It doesn't need to be fully baked – just stabilized. Remove and set aside, keeping the oven on.

4. For the filling, break the chocolate into small pieces. Pour the heavy cream into a saucepan with a thick bottom, add the chocolate, and melt them over a double boiler or directly on low heat, stirring continuously. Do not let it boil.

5. Meanwhile, in a separate bowl, dissolve the cornstarch in the cold milk and mix until there are no lumps.

6. Once the chocolate has melted and the mixture is smooth, remove the saucepan from the heat and gradually add the milk and cornstarch mixture. Return to low heat and stir continuously until it thickens like a thicker pudding. Now add the orange essence or zest, and mix gently.

7. Whip the egg whites until soft peaks form (not stiff, just enough to create some foam). Fold them into the warm chocolate cream gently with a whisk to avoid losing all the air.

8. Pour the cream into the crust. Level it with a spatula.

9. Bake at 130°C for about 10-15 minutes. The idea is for the chocolate layer to set on the surface while remaining creamy inside. Check after 10 minutes – if it seems too liquid when shaken, let it bake a few more minutes, but don’t overbake.

10. Allow the tart to cool completely in the pan before removing it. It slices best after 2-3 hours at room temperature or after being chilled.

11. Serve plain or sprinkle with chopped walnuts or toasted hazelnuts, as desired.

Why I Make This Recipe Often

It's the kind of tart that doesn't get soggy quickly and doesn’t need fresh fruit. The texture remains good even the next day. It’s versatile and easy to customize with what you have on hand. If you want something more festive, you can add candied orange peel or nuts, but the base remains the same.

Tips and Variations

Tips

- Don’t heat the cream and chocolate mixture too much. If it boils, there’s a risk it will curdle or burn on the bottom.
- The egg whites should not be beaten too stiff; if they become meringue, they will be hard to incorporate into the warm cream.
- The crust can be made a day in advance, stored in the fridge, and then filled when you have time.
- If using very bitter chocolate, taste the cream before baking – you can adjust with an extra tablespoon of sugar.

Substitutions

- The flour can be partially replaced with whole wheat flour (up to 1/3 of the amount), but the crust will be more rustic and slightly crumbly.
- Butter can be substituted with margarine, although the texture and flavor will differ.
- The heavy cream can be replaced with plant-based whipping cream, but the cream will not be as dense and flavorful.
- For flavor, orange essence can be substituted with vanilla or a bit of rum, but the taste will not be the same.

Variations

- You can add almond flakes, nuts, raisins, or dried cranberries to the chocolate cream.
- For an even more intense version, use 100 g dark chocolate + 80 g milk chocolate.
- Grated orange zest gives a more subtle and natural flavor than artificial essence.
- If you want a crunchy top layer, sprinkle 1 tablespoon of brown sugar before baking.

Serving Ideas

- It pairs well with whipped cream or a dollop of Greek yogurt.
- You can drizzle each slice with a bit of orange liqueur (Cointreau or Grand Marnier).
- For extra crunch, top with caramelized nuts or crushed pistachios.

Frequently Asked Questions

How thick should the cream be before pouring it over the crust?
The cream should be like a thick pudding, but still fluid – not rigid. If it cools too much, it will harden and be difficult to pour.

Can I use a different type of chocolate?
Yes, but for a firm texture and intense flavor, I recommend dark chocolate with over 50% cocoa. If using milk chocolate, reduce the sugar slightly and add 1-2 tablespoons of cocoa.

Can the tart be frozen?
I do not recommend freezing – the cream changes texture and becomes watery upon thawing.

Can the tart be made without cornstarch?
Without cornstarch, the cream will not set well and will run when sliced. You can try using flour or a gelling agent for creams, but the results will not be exactly the same.

Nutritional Values (per slice, 1/8 of the tart – estimated)

Calories: approx. 370 kcal
Protein: 6 g
Fat: 23 g
Carbohydrates: 32 g
Sugar: 14 g
Fiber: 2 g

These values are approximate and depend on the chocolate and cream used.

Storage and Reheating

The tart can be stored in the fridge, covered, for up to 4 days. It slices best when cold. There’s no need to reheat – the cream stays creamy at room temperature. If you want it softer, leave it on the counter for 30 minutes before serving. The crust does not get completely soggy and remains tender the next day.

In a bowl, we mix the butter well with the sugar and the two egg yolks. To the obtained paste, we add the flour gradually and knead to obtain a pliable dough. This is spread by hand in a tart pan greased with butter and dusted with flour. The dough is pricked or 2-3 beans are placed in the pan to prevent it from puffing up during baking, and it will be kept in the oven for about 5-10 minutes at 180 degrees. The oven must be preheated. The chocolate is melted in cream over a bain-marie. Once they are homogenized, the egg whites are added while mixing with a whisk. The starch together with the orange essence is dissolved in milk and added to the chocolate mixture. We continuously mix to homogenize the starch. We will actually obtain a glaze that will set like pudding in the oven. It is placed in the oven for about 10 minutes at 130 degrees. The chocolate should be set. It is served at room temperature, plain or with added nuts or roasted hazelnuts. Enjoy your meal! :)

 Ingredients: Ingredients for the dough: 200 g soft butter, two egg yolks, two cups of sifted flour, 3 tablespoons of sugar. Ingredients for the chocolate filling: 300 ml liquid cream, 200 ml full-fat milk, 180 g dark chocolate, 6 tablespoons of starch, two egg whites, a vial of orange essence, 1 tablespoon of sugar.