Chocolate orange and Cointreau Tart

Chocolate, Orange & Cointreau Tart

Dec 01, 2018Nadine Luder
Chocolate, Orange & Cointreau Tart

A decadent tart, perfect for a very special occasion! 

Serves 10 - 12 


1 packet ready roll shortcrust pastry

290g The Secret Truffletier 72% Cocoa Cooking Chocolate 

300ml double cream

30 ml Cointreau

40g honey

Finely grated zest of 2 oranges

20g butter


  1. Place a 23cm flan tin on a baking tray. Unroll your pastry and line the flan tin (you may need to use a rolling pin to roll it out slightly and flatten it to the thickness of a £1 coin. Gently ease the pastry into the corners and up the sides of the tin and let the excess overhang. Prick the base all over with a fork, place a piece of baking parchment (larger than the tart) inside the pastry case and fill with baking beans. Refrigerate for 30 mins.

  2. Preheat the oven to 150C / 130 fan / gas mark 2.

  3. Bake the pastry for 20 mins, then remove from the oven, take out the parchment and the baking beans and return to the oven for a further 10 - 15 minutes until the pastry is biscuit and a light golden colour.

  4. When cool, trim the excess pastry using a sharp knife to give you a neat edge.

  5. To make the ganache, in a large mixing bowl, place the chocolate drops (or chopped up if you’re using bars). Then in a saucepan, place the cream, Cointreau, honey and orange zest. Heat until steaming, but not bubbling. Then pour the cream mixture over the chocolate chips, and stir with a spatula until combined. Add the butter and continue to stir until the mixture is glossy and smooth.

  6. Pour the chocolate ganache into the tart case, wobble very gently to level the mixture. Leave to cool for 20 minutes allowing the mixture to thicken. You can then refrigerate until you are ready to serve, removing it from the fridge 20 minutes before you are ready to slice.

  7. To serve, sprinkle some orange zest over the top and serve with a dollop of whipped cream.

More articles