Orange Chocolate Tart with Mascarpone Cream

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Chocolate and orange are an underrated flavor combination to my taste, and personally I really love this combination. The sweetness of the chocolate combines so well with the tartness and acidity of the orange and they both create the most magical bite. This is why I love this orange chocolate tart.

This tart is super fudgy, has the greatest winter-y aroma and is covered with fluffy mascarpone cream. If you like chocolate and orange as much as I do – you’re going to love these mini orange chocolate tarts.

If you’re looking for more orange desserts – click here >>

Orange Chocolate Tart with Mascarpone Cream

Photo: Natalie Levin

Orange Chocolate Tart with Mascarpone Cream

For cocoa crust:

  • 180 grams flour
  • 30 grams cocoa powder
  • 50 grams sugar powder
  • 100 grams cold butter cut into cubes
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 1/2 tsp. ground cinnamon
  • 1 large egg

For chocolate and orange filling:

  • 150 grams dark chocolate
  • 100 grams butter
  • 1 large egg
  • 2 large egg yolks
  • 50 grams sugar
  • Zest of 1/2 orange

For mascarpone cream:

  • 100 grams mascarpone cheese (at room temperature)
  • 30 grams sugar
  • Zest of 1/2 orange
  • 125 ml. heavy crea
  • Cocoa powder for decoration

Chocolate tart shells:

  1. In a food processor with a steel blade blend flour, cocoa powder, sugar, butter, vanilla, salt and cinnamon until mixture is crumbly.
  2. Add egg and continue to blend just until large chunks of dough form. If the dough is not united, you can gradually add 1-2 tablespoons cold water.
  3. Transfer the dough chunks on a lightly floured work surface and create a disc-shape.
  4. Wrap in plastic wrap and refrigerate for about 1 hour.
  5. On a floured work surface roll out the dough about 3 mm thick and cut out 10-12 cm round circles. Line the molds while ensuring the creation of a right angle between the base and the edges.
  6. Pierce the base of the crust with a fork.
  7. Cool in the freezer for about 1/2 hour.
  8. Preheat oven to 180c degrees.
  9. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
  10. Bake for about 10-12 minutes.
  11. Remove the weights and the plastic wrap and continue to bake the crust for about 5-6 minutes or until set and almost fully baked.
  12. Cool completely at room temperature.

Chocolate-orange filling:

  1. In a medium bowl melt chocolate and butter until smooth.
  2. Meanwhile, whip egg, egg yolks, sugar and orange zest until creamy and airy.
  3. Add melted chocolate mixture into the whipped eggs and fold gently until combined.
  4. Pour the mixture into the baked tart shells and return for further baking in the oven for about 7-8 minutes, or until the filling is set at the edges but still slightly soft at the center.
  5. Cool completely in the refrigerator.

Mascarpone cream:

  1. In a mixer bowl whip mascarpone, sugar, vanilla and orange zest at medium speed.
  2. Increasing the speed of whipping, add the cream in a thin stream and continue whipping until stable cream is formed.
  3. Transfer the cream into a pastry bag fitted with 1 cm piping tip and drizzle over each tartelette.
  4. Decorate with a little cocoa powder and serve.
  • Keep in the refrigerator for 5-6 days.
  • Serve at room temperature.

Orange Chocolate Tart with Mascarpone Cream

Photo: Natalie Levin