Chocolate and orange is a pairing Sicilian pastry knows well. In this tart a thin layer of Scyavuru Orange Cream, made with real orange powder and orange essential oil, sits under a dark chocolate ganache, finished with strips of candied orange peel.
A shortcrust tart with a layer of orange cream under a dark chocolate ganache.
- Prep30 min
- Cooking25 min
- Total55 min
- Makes1 tart (8 slices)
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In short
- The tart uses a 23 cm shortcrust shell made from one sheet of pastry of about 250 g.
- The shell is blind baked at 180°C (355°F) for 15 minutes with baking beans, then 10 minutes without.
- A thin layer of 150 g Scyavuru Orange Cream sits under a ganache of 200 g dark chocolate and 200 ml fresh cream.
- The tart needs at least 3 hours in the fridge to set before decorating with candied orange peel.
- Take the tart out of the fridge 20 minutes before serving.
Contents
Ingredients (23 cm tart)
- 1 sheet of shortcrust pastry (about 250 g)
- 150 g Scyavuru Orange Cream
- 200 g dark chocolate (60–70%)
- 200 ml fresh cream
- 20 g butter
- Candied orange peel
- Unsweetened cocoa powder (optional)
Preparation
- 1. Bake the shell Line a 23 cm tart tin with the pastry, prick the base and blind bake at 180°C (355°F) for 15 minutes with baking beans, then 10 minutes without. Let it cool.
- 2. Orange layer Spread the orange cream evenly over the base.
- 3. Ganache Bring the cream to a simmer, pour it over the chopped chocolate, wait one minute, then stir until glossy and add the butter. Pour over the orange layer.
- 4. Set and decorate Chill for at least 3 hours, then decorate with candied orange peel. Take it out of the fridge 20 minutes before serving.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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Frequently asked questions
How do I blind bake the shortcrust shell for a chocolate and orange tart?
Line a 23 cm tart tin with the shortcrust pastry and prick the base. Blind bake at 180°C (355°F) for 15 minutes with baking beans, then 10 more minutes without them. Let the shell cool completely before spreading in the orange cream, so the layer stays neat.
How do I make a smooth dark chocolate ganache for a tart?
Bring 200 ml fresh cream to a simmer and pour it over 200 g chopped dark chocolate (60–70%). Wait one minute, then stir until glossy and mix in 20 g butter. Pour the ganache over the orange layer while it is smooth and glossy.
Which Scyavuru cream is used in the candied orange and chocolate tart, and why?
The tart uses Scyavuru Orange Cream, made with real orange powder and orange essential oil. A thin layer of 150 g is spread over the cooled base, under the ganache. It adds a clear orange flavour that suits dark chocolate, a pairing Sicilian pastry knows well.
How long does the chocolate orange tart need to set in the fridge?
The tart needs to chill for at least 3 hours so the ganache sets firmly over the orange cream. Decorate it with strips of candied orange peel after chilling. For the best texture, take it out of the fridge 20 minutes before serving.
What size tin and how much pastry do I need for this orange chocolate tart?
The recipe is made for a 23 cm tart tin and uses one sheet of shortcrust pastry, about 250 g. The filling is 150 g Scyavuru Orange Cream, 200 g dark chocolate, 200 ml fresh cream and 20 g butter, finished with candied orange peel.
How can I finish and serve the candied orange and dark chocolate tart?
Once the ganache has set, decorate the tart with strips of candied orange peel. Unsweetened cocoa powder is optional. Serve it after resting 20 minutes out of the fridge, so the ganache softens slightly and the orange and chocolate flavours come through.
