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    Home ยป Recipes ยป Tarts & Pies

    Rosemary Dark Chocolate Tart

    Published: Apr 30, 2018 ยท Modified: Nov 15, 2024 by Emily Laurae ยท This post may contain affiliate links.

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    This Rosemary Dark Chocolate Tart is a twist on a classic - consisting of a chocolate tart shell with a dark chocolate filling infused with orange zest and rosemary. Add a spoonful of espresso whipped cream on the side for the ultimate dessert.

    Rosemary Dark Chocolate Tart
    Jump to:
    • โญ Why You'll Love This Recipe
    • Rosemary & Orange Dark Chocolate Filling
    • Mixing Chocolate Sweet Tart Dough
    • Forming Tart Shell
    • Baking
    • Crystalizing Herbs/Flowers
    • Crystalizing Process
    • Garnish
    • โ„๏ธ Storing
    • โฒ๏ธ Substitutions & Variations
    • ๐Ÿ’ญย Recipe FAQs
    • More Tart Recipes to Try
    • Rosemary & Orange Dark Chocolate Tart
    • ๐Ÿ’ฌ Comments

    Envision a dessert that seamlessly marries the robust depth of dark chocolate with the aromatic touch of rosemary. This Rosemary Dark Chocolate Ganache Tart does just that.

    Every bite of this decadent tart is a delightful fusion, whisking your taste buds on a journey from the earthy tones of rosemary to the rich allure of dark chocolate. Ready to explore this unexpected pairing?

    โญ Why You'll Love This Recipe

    • Depth of Flavor: The unique combination of dark chocolate and fresh rosemary offers a lot of flavor, leaving a memorable aftertaste.
    • Smooth Texture: The velvety dark chocolate ganache sits atop a perfectly crisp and flavorful base.
    • Versatility: Serve alongside rosemary ice cream for an intensified experience or with a hint of lemon zest for a citrusy contrast.
    • Perfect Dessert for Any Occasion: Whether it's a dinner party or an afternoon snack, this tart promises to impress.

    Rosemary & Orange Dark Chocolate Filling

    In order to make your rosemary, dark chocolate & orange filling, combine the cream, butter, rosemary, and orange peel into a small saucepan. Heat the mixture on low until liquid is simmering, then remove the saucepan from heat. In order to properly infuse your cream, allow the mixture to sit in a fridge for 1-2 hours or even overnight. 

    Once your cream has been infused, bring it back to a simmer by heating it on low. Place the chocolate in a heat-proof bowl over simmering water and allow chocolate to melt slowly.

    Once melted, strain the infused cream into your chocolate and discard the rosemary and orange peel. Stir the chocolate and cream together until smooth and set aside. 

    Place your egg, yolks, and sugar into the bowl of an electric mixer and whisk on medium until your mixture is light, pale, and frothy.

    Slowly pour the egg mixture into the chocolate, while mixing, until combined. 

    Crystallized rosemary in a bowl.
    Sugared rosemary on cooling rack.

    Mixing Chocolate Sweet Tart Dough

    To make your tart shell, you'l start by mixing sugar, butter, vanilla paste, salt, almond, all-purpose flour, and black cocoa powder until combined. Take a moment to scrape the mixing bowl before moving onto the next step.

    Add room temperature eggs one at a time, mixing between additions, then add bread flour, making sure to not overmix.

    Wrap the mixed dough tightly in plastic wrap. Then, place in the fridge to chill before using for at least one hour. Remove your dough from the fridge 30 minutes before you plan to roll it out - youโ€™ll find that it will be MUCH easier to work with!

    Forming Tart Shell

    Lightly dust the table you'll be working on, and using a rolling pin, gently roll out your dough. As you roll, make sure it does not start sticking to the surface you are working on.

    Once your dough is rolled to the desired thickness (I prefer ยผ inch), press gently into the bottom of your buttered tart pan and forming to the sides. Poke 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.

    Baking

    As this tart shell takes longer to bake than the chocolate filling, we will be par-baking the shell. This ultimately means that you will partially bake this tart dough lined with parchment paper and baking rice/beans acting as weights for 15 minutes. Then, once the tart dough is set, add chocolate filling and bake for 12 minutes more.

    Slice of chocolate tart on a plate.
    Rosemary Dark Chocolate Tart whole.

    Crystalizing Herbs/Flowers

    Crystallized edible herbs and flowers help to elevate desserts with an elegant finish. Here's a few examples of a few edible flowers you can crystalize:

    • Corn Flower
    • Dandelion
    • Chrysanthemums
    • Nasturtiums
    • Primrose
    • Rose
    • Tulip petals
    • Carnations
    • Daisies
    • Hibiscus
    • Pansies
    • Marigold
    • Gladiolas
    • Lilac

    Looking to create delicious and homemade garnishes to elevate your creations? Try adding Sugared Flowers, Candied Rose Petals, Dried Orange Slices or Sugared berries!

    Crystalizing Process

    The process of crystalizing herbs and flowers is incredibly quick! Here's how you would go about crystalizing various ingredients:

    • Whisk up your egg white until it is foamy.
    • Using a pastry brush, lightly paint flowers or herbs with egg white and sprinkle granulated sugar on top.
    • Lay each sprig on a baking sheet with parchment paper and place it in a cool area for 8 hours. 
    Rosemary Dark Chocolate Tart on a serving plate.

    Garnish

    Using a microplane, zest half of an orange over the top of the tart and garnish with crystallized rosemary.

    โ„๏ธ Storing

    Once you've formed your tart shells, you can wrap them tightly with plastic wrap and throw them in the freezer! They will last up to two months in the freezer, allowing you to pull one out and bake at your leisure.

    Make sure to fill and bake this tart at maximum one day in advance and store in the fridge. One hour before serving, allow the tart to thaw outside of the fridge and serve at room temperature.

    Use my step-by-step guide to for more tips and tricks on making homemade tarts! Then make my passion fruit curd tart, sweet potato tart, and french pear frangipane tart!

    โฒ๏ธ Substitutions & Variations

    • Base Options:ย Swap the original recipe base with a nut tart base or brown rice flour for gluten-free variants. You can use this base to make my apple frangipane and fig tart as well!
    • Flavor Twists: Introduce orange juice or lemon juice for a subtle citrus kick in the ganache.
    • Dairy Alternatives: Replace heavy cream with coconut cream or coconut milk for a dairy-free ganache.
    • Choco-Choices: Bittersweet chocolate can be exchanged for dark chocolate chips, depending on your taste preferences.

    ๐Ÿ’ญ Recipe FAQs

    Why is my ganache not smooth and glossy?

    The texture of the ganache can be affected by the temperature of the heavy cream or the chocolate. Make sure to gently melt the chocolate on low heat and combine it with warm (not boiling) heavy cream, whisking gently for a smooth finish.

    Can I use dried rosemary instead of fresh?

    Fresh rosemary is ideal for this tart as it imparts a brighter, more distinct flavor. However, if only dried rosemary is accessible, use it sparingly as it has a concentrated flavor.

    I don't have a tart pan; can I use a regular cake tin?

    You can try using a cake tin with a removable bottom. Blind bake the base as instructed, and ensure it cools properly on a wire rack before adding the ganache.

    How do I store leftovers?

    Store any leftover tart in an airtight container in the fridge. It will keep well for 3-4 days. For an added touch, garnish with fresh rosemary sprigs before serving again.

    More Tart Recipes to Try

    • Mini lemon meringue tarts on the counter with toasted meringue.
      How to Make Mini Lemon Meringue Tarts with Homemade Lemon Curd
    • Thumbnail for making an apple french tart on the counter.
      Apple Frangipane Tart (French Normande Recipe)
    • Top down photo of a fig tart with frangipane and a slice taken out.
      Tarte Aux Figues (French Fig Tart Recipe)
    • Almond cream in a bowl with a spatula on the counter.
      Almond Cream (French Almond Frangipane Recipe)

    If you try the recipe for this Rosemary & Orange Dark Chocolate Tart, please leave a ๐ŸŒŸ review and 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! ๐Ÿ“ง 

    Rosemary and Orange Dark Chocolate Tart

    Rosemary & Orange Dark Chocolate Tart

    This Rosemary Dark Chocolate Tart is a twist on a classic - consisting of a chocolate tart shell with a dark chocolate filling infused with orange zest and rosemary
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Tarts
    Cuisine: French
    Prep Time: 1 hour hour
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12 Slices
    Calories: 199kcal
    Author: Emily Laurae

    Equipment

    • Whisk
    • Bowls
    • Parchment Paper
    • Saucepan
    • 11 inch Tart Pan
    • Pie Weights/Baking Rice or Beans

    Ingredients

    Crystallized Rosemary

    • 1-2 Rosemary Sprigs
    • 1 Large Egg White
    • 1 ยฝ tablespoon (1.5 tablespoon) Granulated Sugar

    Rosemary & Orange Chocolate Filling

    • ยฝ Cup (119 g) Heavy Cream
    • โ…“ Cup (75.67 g) Unsalted Butter
    • 3 Rosemary Sprigs
    • 1 Orange
    • ยพ Cup (131.25 g) Dark Chocolate
    • 1 Egg , large
    • 3 Egg Yolks
    • ยผ Cup (50 g) Granulated Sugar, ยผ cup
    • 1 Orange , zested

    ยฝ Recipe Sweet Tart Shell with Cocoa Addition

    • Add 2 tablespoon Black Cocoa Powder and whisk into powdered sugar to create a dark chocolate

    Instructions

    Crystallized Rosemary

    • Whisk up your egg white until it starts to become foamy.
      1 Large Egg White
    • Then, using a pastry brush, paint each rosemary sprig with egg white and sprinkle sugar on top.
      1-2 Rosemary Sprigs, 1 ยฝ tablespoon Granulated Sugar
    • Lay each sprig on a baking sheet with parchment paper and place it in a cool area for 8 hours.ย 

    Rosemary & Orange Chocolate Filling

    • In order to make your chocolate & orange filling combine your cream, butter, rosemary and orange peel into a small saucepan. Heat the mixture on low until liquid is simmering, then remove the saucepan from heat. In order to properly infuse your cream, allow the mixture to sit in a fridge for 1-2 hours or even overnight!ย 
      ยฝ Cup Heavy Cream, โ…“ Cup Unsalted Butter, 3 Rosemary Sprigs, 1 Orange
    • Once your cream has been infused, bring it back to a simmer by heating on low. Place the chocolate in a heat-proof bowl over simmering water and allow the chocolate to melt slowly. Once melted, strain the infused cream into your chocolate and discard the rosemary and orange peel.
      ยพ Cup Dark Chocolate
    • Stir the chocolate and cream together until smooth and set aside.ย 
    • Place your egg, yolks, and sugar into the bowl of an electric mixer and whisk on medium until your mixture is light, pale and frothy.
      1 Egg, 3 Egg Yolks, ยผ Cup Granulated Sugar
    • Slowly pour the egg mixture into the chocolate, while mixing, until combined.ย 

    Assembly

    • This recipe requires you to parbake the tart shell before adding the chocolate filling and completing the bake. Blind bake your tart shell at 350 degrees F for 15 minutes before removing pie weights.
      Add 2 tablespoon Black Cocoa Powder and whisk into powdered sugar to create a dark chocolate
    • Pour the chocolate mixture into the tart shell and smooth top. Bake the tart for another 12 minutes and then allow to cool completely.
    • To garnish, sprinkle orange zest over the top of your tart and set crystallized rosemary sprigs on top!ย 
      1 Orange

    Nutrition

    Calories: 199kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 14mg | Potassium: 149mg | Fiber: 2g | Sugar: 10g | Vitamin A: 441IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 2mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Tarts & Pies Recipes

    • Tarte aux fraises on the counter with fresh strawberries and pastry cream on the tart.
      Tarte Aux Fraises (French Strawberry Tart Recipe)
    • Whole chocolate raspberry tart on the counter with one slice cut.
      Chocolate Raspberry Tart with Dark Chocolate Ganache
    • Pear Tart with Hazelnut Frangipane.
      French Pear and Hazelnut Frangipane Tart โ€“ A Stunning Fall Dessert
    • Vegetarian Breakfast Quiche with Caramelized Leeks and Roasted Squash
      ย Vegetarian Breakfast Quiche with Caramelized Leeks & Roasted Squash

    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Laura

      June 04, 2021 at 4:51 pm

      Hi Emily.
      What tart pan size did you use? Thanks!

      Reply
      • Emily

        June 04, 2021 at 4:56 pm

        Hi there Laura! I used an 11-inch pan, but you could use mini tart pans as well if you wanted to!

        Reply
    5 from 3 votes (3 ratings without comment)

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