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Chocolate orange tart

A royal, decadent, over-the-top chocolate dessert made with bright oranges. 



  • Butter, for greasing pan
  • 1 cup (240 ml) ginger snaps
  • 3/4 cup (180 ml) hazelnuts, toasted and peeled
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 cup (60 ml) butter, melted
  • 1 pound (454 g) semi-sweet couverture chocolate finely chopped
  • 1 1/2 cups (350 ml) whipping cream
  • 2 tablespoons (30 ml) Grand Marnier or orange liqueur
  • 2 teaspoons (10 ml) cocoa powder, for garnish
  • 1 orange, zest, for garnish
  • Whipped cream, for garnish


  1. Lightly grease a tart pan with removable bottom. Line the pan with a round of parchment paper
  2. In a food processor, pulse the ginger snaps until finely crushed. Transfer to a bowl and set aside.
  3. Add the toasted, peeled hazelnuts to the food processor and pulse until finely chopped. Transfer the chopped nuts to the bowl with the crushed ginger snaps.
  4. Add the salt to the bowl, then drizzle in the melted butter. Mix with a silicone spatula until the mixture clumps together and looks sandy.
  5. Using your hands, press the mixture into the tart pan, ensuring the bottom is even, and the crust goes up the sides.
  6. Chill the crust in the refrigerator until completely set for a minimum of one hour.
  7. Coarsely chop the chocolate with a knife and transfer it to a heatproof bowl.
  8. Bring the cream and Grand Marnier to a boil in a small saucepan over medium-high heat.
  9. To make the ganache, pour the heated mixture over the chopped chocolate and fold together, ensuring no lumps.
  10. Allow the ganache to chill in the refrigerator for half an hour or until the mixture has thickened yet is still pourable.
  11. Pour the ganache into the chilled crust and return the tart to the refrigerator until completely set, roughly one to one and a half hours.
  12. Slice the tart and transfer the slices to serving plates.
  13. Garnish the slices with whipped cream and orange zest, then add the cocoa powder to a fine mesh sieve and dust over to finish.
  14. Serve immediately. Enjoy!

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