Whenever I make chocolate ganache tarts I am always afraid that they will be too rich. I always strive to reach a good balance in desserts and sometimes, I feel that ganache tarts can be over the top heavy. One way I like to cut the richness in ganache, is to replace part of the whipping cream with a fruit puree or juice. Not only can this provide an excellent flavor, but it can also add certain finesse. Some fruit purees naturally enhance the fruitiness of chocolate and really bring complexity of flavor.
In this particular instant I replaced part of the cream with concentrated orange juice. Concentrated orange juice? Sure, concentrated orange juice is made by means of using a vacuum and I prefer to use it over reducing orange juice. At times there exceptions! I do not recommend this ganache-as it is formulated, to be used as a large tart. The ganache is soft, even if refrigerated and these tarts are always best when removed from the refrigerator 45 minutes before being served. Thus cutting a large tart and hoping to obtain perfect slices may not become a reality.
These particular tarts were served at a dinner party we recently had and we served it with Clementine (used fresh juice!) and Mandarin Napoleon sorbet. Along with the sorbet, the richness of the tarts was tamed and it just became a luxurious dessert that everyone loved.
Getting It All Together!
The chocolate tart dough can be made weeks in advance and be stored in the freezer. Bake the tart shells the day of serving for optimum results. The ganache is best prepared fresh as it will be silky smooth. The recipe for the chocolate tart dough is in On Baking on page 390.
Orange Chocolate Ganache Tarts
Yield: 10 tarts
| 5 Tbsp | (2.5 oz) | Concentrated orange juice | 75 g |
| 1 ½ Cup | (6 oz) | Whipping cream | 180 g |
| 2 Tbsp | (1 oz) | Invert sugar | 30 g |
| 10 oz | (10 oz) | Semisweet chocolate (55% cocoa mass) In small pieces | 300 g |
| 10 | (10) | Prebaked chocolate tart shells | 10 |
| As needed | (A/S) | Candied orange zest | A/S |
- In a saucepan bring the concentrated orange juice, whipping cream and invert sugar to a boil.
- Remove from heat and pour a third onto the chocolate, using a rubber spatula stir in a circular fashion. Repeat with another third and stir in a circular fashion to obtain an elastic nucleus. Add the remaining cream and repeat.
- If desired add a touch of orange liquor.
- In the tart shells place some chopped candied orange zest.
- Pour the ganache into the tartlets and allow to firm in the refrigerator.
- Decorate.
Oh my! Oh my!!! Now those tarts really beckon to me. Chef Eddy, you are truly a genius.
Your desserts are always a work of art. I do not think that I could or would eat one. Heck, with chocolate, who am kidding. I would eat it. -Tien
Love the chocolate and orange flavours together, in NZ that flavour combination is known as Jaffa. Your tarts look beautiful 🙂
This is beautiful! can’t wait to make this one for my dinner guests!
Hi Chef Eddy,
Thank you very much for the following two elements on your blog:
1) Photos which serve as ‘feast for the eyes’ – I could almost smell and taste them from here (If you are presenting the recipes, may I ask who is the photographer?.. regardless, it’s a great combined idea presented on this website).
2) Modern presentation of traditional/classic recipes – motivates to focus and to be prepared in my experimental labs during culinary lessons
Thank you very much for your comment! Part of the reason why I do the pastry blog, is to share with other Culinary Professionals like you, what is on my mind, to motivate a bit and inspire.
On the pictures, I take them. (So thank you again!)
All the best!
Eddy.
Chef, when we made the mascopone cheese tarts could we have added geltain to made it more firm? If not, geltain then what?
I have’nt had this tart but the combination of chocolate and orange sounds great! This would be a nice dessert for date night. I can’t wait to try it. thanks chef eddy
Hello chef,
I tried this tart it was very tasty but the only thing I didnt like it the chocolate crust I would rather have it with chocolateless crust. I have a question about the Ganache one day I want to make white chocolate ganache and i keept the same recipe and i just put instead of dark chocolate a white one and i did turn good can you explain to me why since I didnt take chocolate class yet?