Orange Chocolate Ganache Tartlets
Serves 1245 mins prep20 mins cook
Rich, buttery pastry, bittersweet orange marmalade, and luscious citrus-laced chocolate star in these adorable Orange Chocolate Ganache Tartlets. Bursting with zesty orange and deep dark chocolate flavor, these delicious mini-tarts have both a shortbread crunch and a creamy truffle filling. They are a lovely exploration of contrasting tastes and textures that’ll have everyone clamoring for more!
0 servings
What you need
Instructions
Mini Tart Shell 2 In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl 4 Add room temperature eggs one at a time, mixing between additions 6 Add bread flour, making sure to not overmix 8 Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour. 10 I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with! 12 Once your dough is rolled to the desired thickness, press gently into the bottom of your mini tart pans or rings, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells. 14 Preheat oven to 350°F 16 Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up 18 Bake until edges become ever so slightly browned - this should take about 20-25 minutes then remove from the oven and allow to cool. Orange Chocolate Ganache 22 Add cream & honey to a saucepan and bring to a slight boil. 24 Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate. 26 Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Add grand marnier liqueur and fold to combine. 36 Start to assemble tarts soon after the ganache has been made for the smoothest top to your tarts! Assembly 35 Pipe or spoon in a few tablespoons of marmalade nto your tart shell, smoothing out the top. Then pipe or spoon the ganache on top. Allow to cool completely before adding a dried orange on top.View original recipe