Chocolate Orange Tart
- Level: Easy
- Yield: 8 servings
- Total: 5 hr 20 min (includes cooling and chilling times)
- Active: 20 min
Ingredients
Crust:
25 gingersnap cookies
2 tablespoons light or dark brown sugar
6 tablespoons unsalted butter, melted
Filling:
12 ounces semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon orange liqueur (optional)
Zest of 1 orange
Optional Toppings:
Flaky sea salt
Candied orange peel
Cocoa powder
Raspberries
Whipped cream
Chocolate curls
Directions
- To make the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until pulverized, completely fine and broken down to about 1 1/2 cups. Add the brown sugar and melted butter and pulse until the crumbs are wet and sand-like. Remove from the food processor and press the crumbs evenly into a 9-inch tart pan, ideally with a removable bottom. Reserve any leftover crumbs for another use.
- Bake for 9 minutes. Set aside to cool on a wire rack.
- To make the filling: Add the chocolate chips to a large microwave-safe bowl.
- Bring the heavy cream and butter to just simmering in a small saucepan over medium heat. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Stir the mixture with a rubber spatula until melted and smooth. If the chocolate isn’t completely melted, heat in the microwave for several seconds and stir, until melted. Stir in the orange liqueur and orange zest. Pour the mixture into the prepared crust.
- Refrigerate the tart at least 4 hours to allow the filling to set. Store in the refrigerator until ready to serve, then remove the tart from the pan and top with flaky sea salt, orange zest, cocoa powder or raspberries, if desired. You can also top with whipped cream or chocolate curls.