Rich, buttery pastry, bittersweet orange marmalade, and luscious citrus-laced chocolate star in these adorable Orange Chocolate Ganache Tartlets. Bursting with zesty orange and deep dark chocolate flavor, these delicious mini-tarts have both a shortbread crunch and a creamy truffle filling. They are a lovely exploration of contrasting tastes and textures that’ll have everyone clamoring for more!
About This Recipe
As a trained pastry chef, there are few things I find more satisfying than creating a platterful of treats that could easily be sold in a French patisserie window. These beautiful Orange Chocolate Ganache Tartlets are my newest obsession!
Made with a simple, short pastry crust that is flecked with vanilla beans, then topped with a thin layer of orange marmalade and a thick layer of orange chocolate ganache before being topped with a dried orange slice, these little beauties are truly dressed to impress.
The flavor is simply divine: vanilla shortbread meets dark chocolate dipped candied orange peel. They’re to die for! Now, let’s get to the kitchen and get started.
Use my step-by-step guide to for more tips and tricks on making homemade tarts!
Ingredients & Substitutions
When you’re shopping for your orange chocolate ganache mini tarts, keep these ingredient notes in mind:
- Almond Flour - While you can’t make the swap if you’re making another pâtisserie favorite, macarons, you are welcome to use coarser almond meal here instead.
- All-Purpose Flour & Bread Flour - Bread flour has more protein in it than all-purpose (9-11% vs 11-13%, respectively). More protein helps to provide extra gluten (read: structure) to your shells. If you don’t have bread flour on hand, feel free to use AP instead, but opt for a brand with a higher protein content if possible.
- Orange Zest & Slices - The zest on citrus fruits is loaded with essential oils, giving this chocolate orange ganache a super sunshiney flavor. Be sure to wash your orange prior to zesting.
- Orange Blossom Honey - I love the added orange blossom flavor in this honey, but you can easily substitute your favorite honey brand and add a teaspoon of orange blossom water if needed.
- Dark Chocolate - Since ganache is made with so few ingredients, you should be sure that they are high quality. Valhrona, Callebaut, and Guittard are all very reputable brands to consider. You can also opt to use semi-sweet, milk, or even white chocolate if you prefer a different flavor profile.
- Grand Marnier - This French, orange-flavored liqueur is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Feel free to swap in another high-quality orange liqueur instead.
- Orange Marmalade - Store-bought is fine! I tend to reach for either Bonne Maman or Dickinson’s brand.
Making these chocolate orange tartlets requires a few specialty items:
- Electric Mixer - If you do a lot of baking, do your arms a favor and invest in a sturdy electric mixer.
- Rolling Pin - While there are many varieties of rolling pins on the market, I’m partial to a plain, wooden rolling pin; if it’s good enough for the French pastry masters, it’s good enough for me! In a pinch, you can make an empty wine bottle work, too.
- Mini Tart Rings - I personally find that mini tart rings are perfectly easy to work with, despite not having bottoms. If you have tartlet molds with false bottoms like a regular-sized tart shell, those will work just as well! You can also feel free to swap in one large-format tart pan instead.
- Pie Weights - If you don’t have dedicated pie weights on hand, dry rice or dry beans will do the trick nicely. You can use the rice/beans repeatedly as pie weights, but note that they should not be cooked to be eaten after they are used in this manner.
- Immersion Blender. I’ve found that using an immersion blender is the easiest, most surefire way of ending up with a perfectly smooth ganache.
How To Make Orange Chocolate Ganache Tartlets
While the process of making these mini tarts is a bit lengthy, remember that you can easily break up the tasks into smaller projects. Make the dough and freeze it for up to 2 months. Baked tart shells can also be frozen for up to 2 months. Orange chocolate ganache can be made and stored in the refrigerator for up to a week. Be as leisurely as you want.
Also, remember that none of the steps are particularly difficult, they just take patience. So if you’re getting overwhelmed, take a step back, take a deep breath, maybe pour yourself a cocktail, and remember: you’ve got this!
Making the Tart Shells
Mix the dough: In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl to ensure all butter and flour are incorporated. Add room temperature eggs one at a time, mixing between additions. Add bread flour, making sure to not overmix. Turn the machine off as soon as the flour is *just* incorporated.
Chill the dough: Wrap dough tightly in plastic wrap, then place in the fridge to chill before using for at least one hour. I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
Roll and form the tart dough: Once your dough is rolled to the desired thickness (about ¼ “), press gently into the bottom of your mini tart pans or rings, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze them.
Bake Mini Tart Shells: Preheat the oven to 350 degrees Fahrenheit. Line the shells with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up. Bake until edges become ever so slightly browned - this should take about 20-25 minutes - then remove from the oven and allow to cool.
Filling and Assembling the Tarts
Make Orange Chocolate Ganache: Add orange zest, cream & Orange Blossom Honey to a saucepan and bring to a slight boil. Remove from heat and pour over the finely chopped dark chocolate. Stir to combine as the warm cream starts to melt the chocolate. Add the butter into your warm chocolate mixture and, using an immersion blender, blend ganache until the butter has fully incorporated and your mixture is smooth. Then, fold in the Grand Marnier. Allow mixture to cool to room temperature before assembly.
Assemble. Layer a spoonful of orange marmalade on each mini tart shell. Top with orange chocolate ganache, then garnish with a slice of dried orange. Refrigerate for approximately 30 minutes, or until the ganache is set. Serve with a cup of tea and enjoy!
While these orange chocolate ganache mini tarts are pretty perfect as is, there’s always room for customization. Here are a few ideas to get your wheels turning:
- Dairy-Free. Swap in your favorite plant-based butter and full-fat canned coconut milk for a deliciously dairy-free version of these scintillating Orange Chocolate Ganache Tartlets.
- Make it big. Don’t have mini tart rings or tartlet pans? Swap in a large format tart pan or even a springform pan instead.
- Nut-free. If you are allergic to almonds, feel free to swap in other nut flours, sunflower seed flour, or flaxseed flour instead.
When it comes to my orange chocolate ganache, there are a few things to keep in mind:
- Zest carefully, then slice thinly. Be sure to only remove the bright orange part of the peel; once you get into the white pithy part, it takes a very bitter turn. Also, no need to waste the zested orange; slice it thinly and turn those into pretty dried orange wheels as a garnish!
- Chop the chocolate for easy melting. Taking a few moments to roughly chop your chocolate into small pieces will allow for the hot cream to easily melt your chocolate. This leads to a lovely ganache texture and mouthfeel.
- Quality is Key. Since there are so few ingredients in ganache, I’d highly recommend using quality chocolate & butter as the flavors and textures will shine through!
- Heat the cream thoroughly, but don’t scorch it. The cream’s temperature needs to be hot enough to gently melt our chocolate. Your cream is ready to pour over chocolate when it comes to a slight boil!
- Using an immersion blender to make ganache will help to make sure that all the ingredients are properly mixed together!
If you’re new to making tart dough, head on over to this Tart how-to-guide!
Frequently Asked Questions
Size! Tartlets are a twee name for mini tarts, which are just small-format versions of regular tarts.
Not difficult, per se, but a bit more technical than some other recipes. Just be sure to follow along with my step-by-step instructions and you’ll find tart-making success!
Technically speaking, marmalade should be made from bitter Seville oranges. If you get a bitter Seville orange jam and can see parts of the fruit suspended in the mix, then yes, they are one and the same!
More Recipes For Chocoholics
- Chocolate Rice Krispie Treats with Salted Caramel
- Dark Chocolate Raspberry Ganache Macarons
- Rosemary Dark Chocolate Tart
- Easy Chocolate Fig Clafoutis
As always, I love seeing your creations and hearing from you! If you try this recipe for my Orange Chocolate Ganache Tartlets, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Orange Chocolate Ganache Tartlets
- Stand Mixer with Paddle Attachment
- Rolling Pin
- Mini Tart Rings
- Parchment Paper
- Baking Weights or Beans/Rice
- Pairing Knife
- Cutting Board
Mini Tart Shells
- ¾ Cup + 2 Tbsp (170 g) Unsalted Butter
- 1 teaspoon Vanilla Paste, or vanilla extract
- ½ teaspoon Salt
- 1 ¼ Cups (150 g) Powdered Sugar
- ½ Cups (50 g) Almond Flour , blanched or natural
- ¾ Cup (100 g) All-Purpose Flour
- 2 Eggs, room temperature
- 2 ¼ Cups (291 g) Bread Flour
Orange Chocolate Ganache
- ⅔ Cup + 3 Tablespoons (200 g) Heavy Cream
- 3 Tablespoons (64 g) Orange Blossom Honey
- 2 Cups (340 ) Dark Chocolate
- ¼ Cup (60 g) Unsalted Butter, room temperature
- ¼ Cup (50 ) Grand Marnier
- 1 Cup (640 g) Orange Marmelade
- Dried Oranges
Mini Tart Shell
- In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl¾ Cup + 2 tablespoon Unsalted Butter, 1 teaspoon Vanilla Paste, ½ teaspoon Salt, 1 ¼ Cups Powdered Sugar, ½ Cups Almond Flour, ¾ Cup All-Purpose Flour
- Add room temperature eggs one at a time, mixing between additions2 Eggs
- Add bread flour, making sure to not overmix2 ¼ Cups Bread Flour
- Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
- I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
- Once your dough is rolled to the desired thickness, press gently into the bottom of your mini tart pans or rings, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
- Preheat oven to 350°F
- Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up
- Bake until edges become ever so slightly browned - this should take about 20-25 minutes then remove from the oven and allow to cool.
Orange Chocolate Ganache
- Add cream & honey to a saucepan and bring to a slight boil.⅔ Cup + 3 Tablespoons Heavy Cream, 3 Tablespoons Orange Blossom Honey
- Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate.2 Cups Dark Chocolate
- Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Add grand marnier liqueur and fold to combine.¼ Cup Unsalted Butter, ¼ Cup Grand Marnier
- Start to assemble tarts soon after the ganache has been made for the smoothest top to your tarts!
- Pipe or spoon in a few tablespoons of marmalade nto your tart shell, smoothing out the top. Then pipe or spoon the ganache on top. Allow to cool completely before adding a dried orange on top.1 Cup Orange Marmelade, Dried Oranges
- What is the difference between tarts and tartlets? Size! Tartlets are a twee name for mini tarts, which are just small-format versions of regular tarts.
- Are tarts difficult to make? Not difficult, per se, but a bit more technical than some other recipes. Just be sure to follow along with my step-by-step instructions and you’ll find tart-making success!
- Are marmalade and orange jam the same thing? Technically speaking, marmalade should be made from bitter Seville oranges. If you get a bitter Seville orange jam and can see parts of the fruit suspended in the mix, then yes, they are one and the same!