Two-coloured chocolate-orange tart
This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other.
You will need to make a divider but, as you will see, this makes everything possible and, of course, I explain all the details.
You will need to make a divider but, as you will see, this makes everything possible and, of course, I explain all the details.
30,8825/5 for 15 ratings
Last modified on: April 15th 2015
For 1 tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
50 g white chocolate (optional) - 3
2 sheets gelatin - 4
300 g Chocolate ganache - 5
300 g Lime (or lemon) curd - 6
1 egg white - 7
50 g caster sugar - Total weight: 1,034 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge (covered) if you have lined it with white chocolate.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 2 hours | 30 min. | 5 min. | 2 hours 35 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 40 min.
Prepare the tart case
Roll out 300 g Sweetcrust pastry (pâte sablée) to line the tin or mould and bake blind.
Stage 2 - 5 min.
While the tart case is cooling, melt 50 g white chocolate in a bain-marie.
Stage 3 - 5 min.
When the white choloclate has melted, use a brush to apply a thin, even coat to the bottom of the pastry case and to halfway up the sides.
This is not essential, but it protects the pastry and helps to keep it crisp for longer.
This is not essential, but it protects the pastry and helps to keep it crisp for longer.
Stage 4 - 10 min.
Prepare the chocolate ganache
Put 2 sheets gelatin to soak in a dish of cold water for 10 minutes.
Prepare 300 g Chocolate ganache.
Stage 5 - 2 min.
Mix the drained and dried gelatin into the chocolate ganache while it is still hot.
Set aside and keep warm to prevent it setting.
Set aside and keep warm to prevent it setting.
Stage 6
Prepare the orange curd
Prepare 300 g Lime (or lemon) curd, but using oranges instead of lemons...Stage 7 - 40 min.
...to make orange curd.
Keep warm so that it stays fairly runny.
Keep warm so that it stays fairly runny.
Stage 8 - 2 min.
Fill the tart
Stand the pastry case on the serving plate.
Stage 9 - 5 min.
Cut a piece of thin card the same length as the diagonal of the tart.
If you are making a round tart, use the diameter of the tin or mould.
Cover the card with aluminium foil, then wedge it into the tart case, like in the photo.
This is the tricky part: you need to keep the card upright as this is what will stop the two fillings running into each other.
If you are making a round tart, use the diameter of the tin or mould.
Cover the card with aluminium foil, then wedge it into the tart case, like in the photo.
This is the tricky part: you need to keep the card upright as this is what will stop the two fillings running into each other.
Stage 10 - 5 min.
Pour half the chocolate ganache into one half of the tart and half the orange curd into the other.
Wait until the fillings thicken up and begin to set. Refrigerate if possible to speed up this process.
Wait until the fillings thicken up and begin to set. Refrigerate if possible to speed up this process.
Stage 11 - 30 min.
When the fillings are set enough and "pasty" to the touch, pour the remaining fillings into the tart, changing sides (chocolate on top of orange, orange on top of chocolate).
Stage 12 - 2 min.
When the second layer is beginning to set (pasty to the touch, like before), gently remove the card.
Stage 13 - 5 min.
Stage 14 - 2 min.
Use a forcing bag to pipe a decorative strip that will hide the join between the chocolate and orange fillings.
Stage 15 - 2 min.
Give your masterpiece a finishing touch with a quick blast from a torch...
Stage 16
...to brown the meringue and make it more attractive.
Stage 17
Your two-coloured orange-chocolate tart is ready.
Remarks
Depending on the oranges, your orange curd may well turn out yellow. You can change the colour with 2 or 3 drops of red food colouring. This will not affect the taste, but will give the orange colour that appears more normal to the eye with the definite orange flavour of the curd.chantilly cream
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,964 Kcal or 12,410 Kj | 39 gr | 300 gr | 183 gr |
| 148 % | 15 % | 28 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 287 Kcal or 1,202 Kj | 4 gr | 29 gr | 18 gr |
| 14 % | 1 % | 3 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,964 Kcal or 12,410 Kj | 39 gr | 300 gr | 183 gr |
| 148 % | 15 % | 28 % | 28 % |
How much will it cost?
- For 1 tart : 5.53 €
Source
Home made.More recipes?
This recipe uses (among others) | Lime (or lemon) curd: You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Little lime tarts, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Lemon Tart / Meringue Pie, Tarte Jurassienne, Chocolate tart, Pear tart with almond cream, ... All |
 | Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Chocolate Truffles, Flaky chocolate brioche, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Lemon and lime custard tart, Chocolate and matcha tea biscuits, Mulled wine Belle-Plagne style, Tarte Normande, ... All |
Other recipes you may also like
![[Chocolate ganache]](/images/vignettes_150/379.jpg)
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.46,363 14.5/5 for 4 ratings 15 min.
![[Pear tart with almond cream]](/images/vignettes_150/10.jpg)
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".73,5244.2/5 for 19 ratings 1 hour 14 min.
![[Express apple tart]](/images/vignettes_150/11.jpg)
![[Tart Tatin]](/images/vignettes_150/259.jpg)
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...84,619 13.8/5 for 4 ratings 1 hour 17 min.
![[Cherry and pistachio tarts]](/images/vignettes_150/340.jpg)
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.59,861 25/5 for 1 ratings 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question