Orange Chocolate Ganache Tartlets

5 from 4 votes

Orange Chocolate Ganache Tartlets

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!

Prep Time45

Cook Time20

Chilling Time1

Total Time2 5

Course: Dessert

Cuisine: American

Servings: Mini Tarts

Calories: 480kcal

Author: Emily Laurae

Equipment

Ingredients

Mini Tart Shells

¾ Cup + 2 Tbsp Unsalted Butter
1 teaspoon Vanilla Paste or vanilla extract
½ teaspoon Salt
1 ¼ Cups Powdered Sugar
½ Cups Almond Flour blanched or natural
¾ Cup All-Purpose Flour
2 Eggs room temperature
2 ¼ Cups Bread Flour

Orange Chocolate Ganache

⅔ Cup + 3 Tablespoons Heavy Cream
3 Tablespoons Orange Blossom Honey
2 Cups Dark Chocolate
¼ Cup Unsalted Butter room temperature
¼ Cup Grand Marnier

Garnish

1 Cup Orange Marmelade
Dried Oranges

US Customary - Metric

Instructions

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 bowl
¾ 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 additions
2 Eggs
Add bread flour, making sure to not overmix
2 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!

Assembly

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

Notes

Frequently Asked Questions

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!

Nutrition