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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.
68 K 5/5 (15 reviews)
2 hours 35 min.
Average
1 tart
7 IngredientsLast modified on: April 15th 2015
For 1 tart, you will need:
- 1
10.6 oz sweetcrust pastry (pâte sablée) - 2
1.8 oz white chocolate (optional) - 3
2 sheets gelatin - 4
10.6 oz chocolate ganache - 5
10.6 oz lime (or lemon) curd - 6
1 egg white - 7
1.8 oz caster sugar
Change measures:
Times for this recipe
Preparation: 2 hours
Resting: 30 min.
Cooking: 5 min.
All in all: 2 hours 35 min.
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 10.6 oz sweetcrust pastry (pâte sablée) to line the tin or mould and bake blind.
Stage 2 - 5 min.
While the tart case is cooling, melt 1.8 oz 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 10.6 oz 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 10.6 oz 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 350 RDI=140 % | 2,390 RDI=230 % | 1,800 RDI=270 % | 19,840 RDI=990 % | 83,090 RDI: 990 % |
| Per 100 g | 40 RDI=10 % | 240 RDI=20 % | 180 RDI=30 % | 2,020 RDI=100 % | 8,440 RDI: 100 % |
How much will it cost?
- For 1 tart : 4.55 €
Change currency: 
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: Hazelnut and chocolate biscuits, Chocolate and vanilla crème brûlée, Flaky chocolate brioche, Little cakes with a chocolate and hazelnut centre, Chocolate Truffles, ... See them all 5
Lime (or lemon) curd
You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Lemon Tart / Meringue Pie, ... See them all 2
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Pear and chocolate tart with a hint of mint, Simple maple-syrup tart, Flaked almond tart, Peach and green tea tart, ... See them all 43
Caster sugar
Like these other recipes: Crème caramel, Foie gras cured in salt, Puits d'amour, Poaching syrup, Yeast-based flaky dough (for croissants), ... See them all 361
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