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.
63 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
300 ml sweetcrust pastry (pâte sablée) - 2
50 ml white chocolate (optional) - 3
2 sheets gelatin - 4
300 ml chocolate ganache - 5
300 ml lime (or lemon) curd - 6
1 egg white - 7
50 ml 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 300 ml 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 ml 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 ml 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 ml 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)
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: Cherry and pistachio tarts, Apple amandine tarts from Brélès, Blackcurrant and chestnut verrines, Apple custard tart, Simple maple-syrup tart, ... See them all 43
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Chocolate Truffles, Hazelnut and chocolate biscuits, Chocolate and vanilla crème brûlée, Flaky chocolate brioche, Little cakes with a chocolate and hazelnut centre, ... See them all 5
Caster sugar
Like these other recipes: Tatin apples with mascarpone cream, Praline, Grapefruit moelleux, Flognarde, Pets de nonne, ... See them all 361
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.