Orange and dark chocolate tartlets

by | Oct 12, 2023 | Entremets e Single servings, Pastry | 0 comments

Orange and dark chocolate tartlets, stunning and gorgeous: two classic flavors that match perfectly and always satisfy every expectation.
Tartlets well balanced in taste and texture.
They are simple and quick to prepare….you will be thrilled.

Tartellette arancia e cioccolato fondente

Tartellette arancia e cioccolato fondente

Orange and dark chocolate tartlets

Yield: serves 8


Cocoa short crust pastry

  • 1 cup + 1.5 tbsp (140 g) cake flour
  • 1.5 tbsp (10 g) cocoa powder
  • 3 tbsp (20 g) Salmond powder
  • 5.5 tbsp (80 g) soft unsalted butter
  • 60 g di zucchero a velo
  • A small (40 g) whole egg, room temperature
  • A pinch of salt

Oil sponge

  • 3 large (55 g) egg yolks
  • 4 tbsp (60 g) superfine granulated sugar
  • 1 tbsp (10 g) dextrose (or superfine granulated sugar)
  • 1 tsp (5 g) inverte sugar (or honey)
  • 2 tbsp + 1 tsp (35 g) sour cream
  • 1/2 cup less 1 tbsp (55 g) cake flour
  • 1/4 tsp baking powder
  • 1 tbsp + 1 tsp (15 g) grape seeds oil
  • 1 tsp (3 g) Grand Marnier liqueur
  • A pinch of salt

Orange and mascarpone cheese custard

  • 5 tbsp + 2 tsp (85 g) fresh orange juice, sifted
  • 1 tsp (3.5 g) glucose syrup, 40 De
  • 75 g white chocolate 33%, Opalys Valrhona
  • 3 generous oz (90 g) mascarpone cheese
  • 1.9 g gelatin, 200 bloom
  • zest from 1/2 orange
  • Pinch of orange liposoluble food colour (optional)

Orange and dark chocolate ganache

  • 4.5 oz (125 g) dark chocolate 55%, Equatoriale Noire Valrhona
  • 8 tbsp less 1 tsp (110 g) fresh orange juice, sifted
  • 1.35 g di buccia di arancia grattugiata (organic)
  • 1/2 tbsp (9 g) inverted sugar or honey


Cocoa short crust pastry

In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar and almond meal.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour, cocoa powder with salt and mix just to combine.
Immediately roll the dough gently between baking paper until you have an even 2.5 mm thickness.

Refrigerate for 8 hours.

Line eight 2.5 inches (6.5 cm) greased perforated tart rings with cocoa pastry.

Using the knife, remove the overhanging pastry.

Refrigerate for 2 hours, then freeze for 6 hours.

The day after, bake the tarts for 15/16 minutes, fan oven at 320F - 150°C.

Out of the oven crust the tart with cocoa butter.

Remove the ring and set aside to assemble.

Oil sponge

Heat fan oven at 300F - 150°C.

Butter an 8 inches square frame and set aside.

Grease a silicon mat and set aside.

In a mixing bowl, combine egg yolks with sugar with a  whisk and add sour cream.

Mix to combine.

Pour the sifted flour with salt in 2 batches until combined.

Then, add the oil and Grand Marnier.

Pour the batter in a pastry bag and pipe all the mixture (200/215 g) inside the prepared frame.

Bake for 20 minutes.

Out of the oven, let the sponge cool completely, then with a 2 inches cookie cutter (5.5 cm) cut 8 rounds from the biscuit.

Set aside to assemble or freeze.

Orange and mascarpone cheese custard

Soak gelatin in cold water.

Melt the chocolate and add the food coloring if desired.

Heat the orange juice with zest and glucose syrup until 160F - 70°C.

Out of the heat, add the melted gelatin and stir to combine.

Pour the hot liquid over the chocolate in 3 batches, stirring well after each addition.

Blend with a hand blender to combine.

Add the mascarpone cheese and blend once again.

Pour the mixture into the moulds (Top 07 Pavoni).

Refrigerate for a few hours, then freeze for about 12 hours.

Orange and dark chocolate ganache

Chop the chocolate and set aside.

Heat the orange juice with zest and inverted sugar until 160F - 70°C.

Pour the liquid over the chocolate and wait a minute to let the chocolate to warm and melt.

Blend with a hand blender to combine.

To assemble

On the bottom of the tarts, place a disc of sponge and press a little.

Pour the ganache till the edge of the tart.

Refrigerate until set.

Unmold the orange and mascarpone custard and place on top of the tarts. and refrigerate

To serve

Refrigerate the small tarts for about 1 hour, then serve.


Tartellette arancia e cioccolato fondente


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