baked chocolate tart with candied orange slices

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This is a rich, triple layered baked chocolate tart. It’s made up of a crumbly, chocolate cookie crust, a silky bittersweet filling, and a luscious chocolate glaze. Finish it off with sweet candied blood oranges for a gorgeous dessert!

  • Author: Indi Hampton
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


candied blood oranges

  • 1 cup granulated sugar
  • 1 cup water
  • 2 small blood oranges, sliced 1/4” thick

chocolate tart dough

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 3/4 cup (12 tbsp, 6 oz) unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 large egg

chocolate filling

  • 4 oz bittersweet chocolate, finely chopped
  • 1 oz milk chocolate, finely chopped
  • 2 tbsp (1 oz) room temperature butter, cubed
  • 1/4 tsp kosher salt
  • 1/2 tsp espresso powder
  • 2/3 cup heavy cream
  • 1 large egg
  • 2 large egg yolks

chocolate glaze

  • 2 1/2 oz bittersweet chocolate, finely chopped
  • 1 tbsp Dutch-processed cocoa powder
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • 1 tbsp room temperature butter, cubed
  • 1/4 cup heavy cream


candied blood oranges

  1. Combine sugar and water in a medium, heavy bottomed saucepan over medium high heat. Bring to a boil and reduce to a simmer, stirring occasionally to help sugar dissolve.
  2. Add orange slices and reduce heat to low to maintain a very gentle simmer. Cook, flipping the slices every now and then, until the rinds are translucent and the slices are tender but still intact, about 45 minutes.
  3. Transfer candied orange slices to a wire rack and let dry at room temperature for at least 12 hours (I like to store them in a cool oven). If desired, cut candied blood orange slices unto small wedges to decorate.

chocolate tart dough

  1. Whisk together flour and cocoa powder in a bowl until combined, then set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, powdered sugar and salt on medium low speed until light and fluffy, 3- 5 minutes. Scrape down bowl as needed. Mix in egg and vanilla until mostly combined (mixture may look curdled, that’s fine). Add dry ingredients and slowly mix until dough just comes together. 
  3. Turn out dough onto a lightly floured surface and shape into a thick disk. Wrap in plastic wrap and chill for 30 minutes.
  4. On a lightly floured surface, roll the dough out into a 12” circle. Gently place the dough into a 9” tart pan with a removable bottom. Trim the edges to fit the tart pan, dock with a fork then place in the freezer for at least 15 minutes, or until very firm.
  5. While the tart shell chills, preheat the oven to 350°F. 
  6. Line the tart shell with aluminum foil and fill with beans or rice. Bake for 30 minutes then carefully remove the pie weights. Bake another 5- 7 minutes, or until cooked through. 
  7. Reduce oven heat to 325°F. 

chocolate filling

  1. While the tart shell bakes, make the filling. Place the chopped chocolates, butter, salt and espresso powder in a large bowl.
  2. Heat cream in a saucepan until it just begins to bubble along the edges of the pan, then pour it over the butter and chocolate. Let sit for 1 minute, then whisk until the mixture is smooth. Add eggs and whisk until combined.
  3. Pour filling into tart shell and bake until the edges are puffed and firm, and the center is set but not cracked, 15- 18 minutes. Cool before topping with the chocolate glaze.

chocolate glaze:

  1. Place chopped chocolate in a medium bowl and set aside.
  2. Combine cocoa powder, water and sugar in a small saucepan over medium heat. Bring to a boil, stirring to help sugar dissolve. Remove from heat and stir in butter until melted. Transfer this chocolate sauce to a small bowl and set aside.
  3. Rinse out saucepan, dry, and return to the stove. Add heavy cream and bring to a bare simmer over medium heat. Pour hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth. Whisk in chocolate sauce then pour over the cooled chocolate tart. Carefully transfer to the refrigerator and chill until glaze is firm.
  4. To serve, top with candied blood oranges.


Dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out. 

Chocolate tart will keep, refrigerated, for up to 4 days.

Recipe inspired by Matt Moran’s Aria Chocolate Tart