French Chocolate Orange Truffle Tart
A classic chocolate orange truffle tart features a rich semisweet chocolate and cream filling with bright orange zest, all nestled in a delicate, flaky pastry.
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Instructions
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Preheat the oven to 375 F.
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In a bowl, combine flour, sugar, and salt. Cut in chilled butter until the mixture resembles coarse sand with small butter pieces.
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Gradually add cold water and mix until a cohesive dough ball forms. Divide the dough into two disks, wrap them, and chill for several hours.
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Roll one dough disk to fit a 10-inch fluted tart pan. Press the dough into the pan, line it with pie weights, and bake for 15 minutes. Remove weights and bake for an additional 5 minutes, then cool the shell.
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In a saucepan, heat cream and orange zest to a gentle simmer. Remove from heat and stir in chocolate, orange liqueur, and vanilla until completely smooth.
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Temper beaten eggs by whisking a small amount of the hot chocolate mixture into them. Then, incorporate the tempered egg mixture back into the remaining chocolate cream and whisk until smooth.
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Pour the chocolate orange filling into the cooled pastry shell. Bake for 18 to 25 minutes, or until the filling is mostly set with only a slight jiggle in the center.
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Let the tart cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart thoroughly in the refrigerator before serving.