Chocolate-Orange Tart by Nancy Otto

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8 servings scale / convert


1 pie crust shell, baked and cooled
1-1/8 lb. bittersweet chocolate, chopped
3/4 cup heavy cream
3/4 cup orange juice
1/2 cup sour cream
1/2 cup sugar


Place the chocolate in a medium bowl and set aside. In a small heavy saucepan whisk together the cream, orange juice, sour cream, and sugar. Cook over medium heat, whisking constantly, until the sugar dissolves and the mixture begins to bubble around the edges. Pour the hot mixture over the chocolate and let it stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Scrape the filling into prepared shell and spread evenly with a small spatula. Chill at least 4 hours.


Decadent? You bet, and worth every calorie!


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1 Recipe Reviews


5 rating5 rating5 rating5 rating5 rating zotto reviewed Chocolate-Orange Tart
This is without a doubt the best chocolate tart recipe I have ever tasted. I normally don't love chocolate tarts...too heavy, but this one is just delicious. I substituted 1/4 cup of the orange juice for Grand Marnier, and I think this made the recipe perfect. I've already made it three times in one week for different parties and have had rave reviews each time. I used pre-baked little individual tart cases and this quantity of mixture filled 47 tarts, so it goes a long way. I did use good quality Calebaut chocolate buds. November 17, 2007