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.
76 K 5/5 (15 reviews)425441
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: 985 grams
Times for this recipe
Preparation
2 hours
Resting
30 min.
Cooking
5 min.
All in all
2 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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
Keeping: 1 or 2 days in the fridge (covered) if you have lined it with white chocolate.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 36 g RDI=55 % | 243 g RDI=92 % | 183 g RDI=251 % | 2,016 kcal RDI=101 % | 8,444 kJ RDI=101 % |
| Whole recipe | 354 g RDI=545 % | 2,394 g RDI=903 % | 1,802 g RDI=2,469 % | 19,844 kcal RDI=992 % | 83,086 kJ RDI=992 % |
How much will it cost?
For 1 tart
4.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate briocheLittle cakes with a chocolate and hazelnut centreChocolate TrufflesChocolate and vanilla crème brûléeHazelnut and chocolate biscuits See all 5 other
Lime (or lemon) curd
You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue PieLittle lime tarts See all 2 other
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Flaked almond tartHow to make a good pastry tart case Parisian-style chocolate custard tartPlum tartShortbread apple tart See all 45 other
Caster sugar
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