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Decadent Dark Chocolate Orange Tart with Old Fashioned Twist

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A rich and sophisticated dark chocolate orange tart infused with the flavors of an Old Fashioned cocktail, featuring bitters, bourbon, and fresh orange zest for a unique and indulgent dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tbsp ice-cold water (add gradually as needed)
  • 7 oz (200g) high-quality dark chocolate (70% cocoa or higher)
  • 3/4 cup (180ml) heavy cream
  • 2 tbsp unsalted butter, softened
  • 2 large eggs, room temperature
  • Zest of 1 large orange
  • 2 tbsp fresh orange juice
  • 1 tbsp bourbon
  • 4 dashes orange bitters
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • Optional garnish: thin orange slices or candied orange peel
  • Optional garnish: whipped cream or a dusting of cocoa powder

Instructions

  1. Make the crust: In a food processor, pulse the flour, cocoa powder, sugar, and salt to combine. Add the cold, cubed butter and pulse until mixture resembles coarse crumbs (about 10-12 pulses). Add the egg yolk and 1 tbsp ice water, pulse again. If the dough seems dry, add the remaining 1 tbsp water, one teaspoon at a time, until it just comes together.
  2. Form and chill: Turn the dough onto a lightly floured surface and press it into a flat disk. Wrap with plastic wrap and refrigerate for at least 30 minutes (up to 1 hour).
  3. Preheat oven to 350°F (175°C). Remove chilled dough, roll out to about 12 inches (30cm) diameter to fit your 9-inch tart pan. Gently press dough into the pan, trimming excess edges. Prick the bottom with a fork to prevent bubbling.
  4. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, bake another 8-10 minutes until set but not browned. Let cool slightly.
  5. Prepare filling: Chop chocolate into small pieces and place in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour hot cream over chocolate, let sit 1-2 minutes, then stir until smooth. Stir in butter until melted and glossy.
  6. Add flavorings: Beat eggs and sugar lightly in another bowl. Slowly whisk the chocolate mixture into the eggs. Stir in orange zest, orange juice, bourbon, orange bitters, and salt until fully combined.
  7. Fill tart shell: Pour the filling into the baked crust, smoothing the top with a spatula.
  8. Bake tart: Bake at 325°F (163°C) for 18-22 minutes. The filling should be just set but still slightly wobbly in the center.
  9. Cool completely: Let the tart cool on a wire rack for at least 1 hour, then refrigerate for another 2 hours to fully set.
  10. Serve: Garnish with thin orange slices or candied peel and a dollop of whipped cream if desired.

Notes

Keep butter cold for a flaky crust and avoid overworking the dough to prevent toughness. Blind bake the crust thoroughly to avoid sogginess. Temper eggs by slowly adding hot chocolate mixture to prevent scrambling. Watch baking time carefully; the filling should jiggle slightly when done. Let tart cool fully before slicing. Cover crust edges with foil if browning too fast. Substitutions: almond flour for gluten-free crust, coconut cream and vegan butter for dairy-free, bourbon can be replaced with dark rum or brandy. For non-alcoholic version, omit bourbon and bitters and add extra orange zest or extract.

Nutrition

Keywords: dark chocolate tart, orange tart, Old Fashioned dessert, chocolate orange dessert, bourbon tart, chocolate tart recipe, easy chocolate tart

Find it online: https://chrisfeasts.com/decadent-dark-chocolate-orange-tart-recipe-easy-old-fashioned-twist/