Chocolate Orange Ganache Tart

Ingredients

• 100 g unsalted butter (softened)
• 90 g powdered sugar
• 1 large egg
• 220 g all-purpose flour
• 1/4 tsp salt
• 240 g heavy cream
• 2 Tbsp orange zest (use a microplane, avoid the pith)
• 420 g dark chocolate ( (60-70% cocoa), finely chopped)
• 45 g unsalted butter (at room temperature)
• 1/4 tsp salt
• 1 tbsp Grand Marnier, Cointreau, or triple sec (optional, see notes)
• orange zest curls
• flaky sea salt
• cocoa powder or chocolate shavings

Instructions

1. 1

   --- Pâte Sucrée ---

2. 2

   Cream the softened butter and powdered sugar together until smooth and combined but not aerated. 100 g unsalted butter, 90 g powdered sugar

3. 3

   Beat in the egg until fully incorporated. 1 large egg

4. 4

   Add the flour and salt and mix until a soft dough forms. Don't overmix. 220 g all-purpose flour, 1/4 tsp salt

5. 5

   Shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.

6. 6

   Roll the dough out to 3-4 mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for at least 20 minutes.

7. 7

   Preheat your oven to 340°F (170°C).

8. 8

   Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15-20 minutes until the edges have started to turn golden.

9. 9

   Remove the weights and parchment and continue baking for another 15-20 minutes, until the shell is golden brown and baked through. Let it cool completely.

10. 10

    --- Orange Chocolate Ganache ---

11. 11

    Add the heavy cream and orange zest to a medium saucepan. Place over medium heat and warm until the cream just reaches a simmer (small bubbles around the edges). 240 g heavy cream, 2 Tbsp orange zest

12. 12

    Remove from the heat, cover with a lid, and let the orange zest steep for 15-20 minutes.

13. 13

    While the cream is steeping, finely chop the chocolate and place it in a large heatproof bowl. 420 g dark chocolate

14. 14

    After steeping, return the cream to the heat and bring it back to a simmer. Pour it through a fine mesh sieve over the chopped chocolate. Discard the zest.

15. 15

    Let it sit for 1-2 minutes so the heat melts the chocolate, then stir gently from the center outward with a spatula until the ganache is completely smooth and glossy.

16. 16

    Gently stir in the butter until melted, then add the salt, and orange liqueur (if using) and stir until fully combined and the ganache is uniformly glossy. 45 g unsalted butter, 1/4 tsp salt, 1 tbsp Grand Marnier, Cointreau, or triple sec

17. 17

    --- Assemble ---

18. 18

    Pour the warm ganache into the completely cooled tart shell. Gently tilt the pan to spread it evenly.

19. 19

    Refrigerate for at least 2-3 hours until the ganache is fully set.

20. 20

    Before serving, let the tart sit at room temperature for 15-20 minutes. Garnish with orange zest curls, a sprinkle of flaky sea salt, or a light dusting of cocoa powder.orange zest curls, flaky sea salt, cocoa powder or chocolate shavings