I love good tart recipe. They always look so impressive, but are so easy to make and have so many different varieties. Winter citrus season is kicking off, and there’s no better way to take advantage of it than with this chocolate orange tart. Made with fresh orange curd and a tasty chocolate tart shell, it’ll remind you of those chocolate oranges that you can get around Christmas time! Chocolate and orange is one of my favorite combinations, and this gorgeous dessert is perfect for your Christmas table.
If you’ve never made a citrus curd, have no fear! Testing this recipe was actually my first time making it too, but now that I know how easy it is I’ll be making lots of citrus curd this winter. I think it’ll be so delicious spread on homemade sourdough or English muffins, and since I love grapefruit I think that will be the next one that I make! A citrus curd is the perfect tart filling. It sets up well with overnight refrigeration and is perfectly creamy and tart.
Orange curd has a few key ingredients: oranges, both the zest and the juice, eggs, and butter! There are a few other pantry staples that you’ll need as well, and I add some lemon juice just to keep the curd from being too sweet, but it really is easy as long as you follow the steps below. The key is to whisk the first set of ingredients well and heat until between 170-175 degrees Fahrenheit to ensure the eggs are properly cooked. You do need to whisk this constantly and it takes about 20 minutes to cook. Then you add the butter just one cube at a time and refrigerate until you’re ready to use it!
You can use a round tart shell, rectangular one, or mini tart shells! If you have any extra orange curd, it’s delicous on toast, English muffins, or bagels. Or you can just eat it straight from the jar. Extra orange curd will keep in a sealed mason jar for up to two weeks.
For Christmas or for anytime, this orange chocolate tart is truly delicious!
- 20 chocolate graham crackers
- 6 tbsp. melted and cooled butter
- 2 eggs + 2 egg yolks
- 1 tbsp. cornstarch
- ½ cup granulated sugar
- 3 tbsp. finely grated orange zest
- 2 tbsp. lemon juice
- ⅔ cup freshly squeezed and strained orange juice
- Pinch of salt
- ½ cup butter, cut into cubes, and refrigerated until ready for use
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine graham crackers and melted butter. Press into a tart shell with a removable bottom. Use a metal measuring cup or a glass to press the bottom down.
- Bake the tart for 10-15 minutes.
- In a double boiler whisk together eggs, egg yolks, cornstarch, sugar, orange zest, lemon juice, orange juice, and salt. Cook over low heat, whisking constantly, until the temperature reaches 160-175 degrees Fahrenheit. This will take about 15-20 minutes.
- Once that temperature is reached, remove from heat. Remove the butter from the refrigerator. Add butter, one cube at a time, whisking until fully combined after each addition. Once all the butter is added, set the curd aside to cool.
- Once cool, pour into the prepared tart shell. Refrigerate overnight before serving.
- Enjoy!
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This recipe combines two of my favorite flavors! I do have a question…when you say “20 graham crackers”, is that graham cracker squares or graham cracker sheets? Thanks you! I look forward to making it!
Great question! Full graham cracker sheets.
Looks delicious. Can this be frozen
I haven’t tried it!
If we are to use the mini tart pans, how many are required?
Thank you.
Hi Cher! I would recommend 6 mini tart pans for this recipe!
What’s the size of the tart pan for this recipe plz
You can use a standard 9 inch round pan or a rectangle tart pan!
I tried making this and the orange curd never set up. I cooked it to 165 to be on the safe side. After it didn’t set up I looked up other curd recipes and they all cook to 170-175. I’m guessing the temperatures listed on this recipe just aren’t hot enough.