There's just something about chocolate, hazelnut, and blood orange that pairs so well together! This chocolate blood orange tart has a crisp, flaky pie shell, filled with a rich no-bake blood orange, chocolate ganache poured over chopped hazelnuts. It's simple, elegant and SO good!
Tips for Perfect Pie Crust
This recipe makes one large 9 inch tart. You can use either a 9 or 10 inch tart pan with a removable bottom. To make a 7 inch tart, halve the entire recipe.
I use my perfect pie crust for this recipe, so you can also check out that blog post for all my pie making tips and tricks!
In order to get a super crispy, flaky pie crust I use a method call blind baking, which is when the crust is completely baked before filling is added. It's simple enough, but since pie crust has such a high fat content it's important to use pie weights so that the pie crust doesn't shrink or bubble up in the oven.
- Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425 degrees.
- Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
- Bake at 425 degrees for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 10-15 minutes or until the bottom of the crust is golden brown.
- Let the crust cool completely and then fill with the chocolate ganache!
Ingredient Notes
Blood Oranges
I just love the flavor and color of blood oranges but you could also use cara cara oranges, or navel oranges if that's what you have available!
Dark Chocolate
When making a chocolate ganache, you want to use a high quality chocolate baking bar because they're designed to melt smoothly! Chocolate bars that are meant for eating and chocolate chips contain added emulsifiers that cause them to not melt as smoothly.
Some of my favorite baking chocolate bars are:
- Guittard - This is my number one choice! It's super high quality, affordable, and pretty easy to find. You can usually get it at Whole Foods or Target.
- Vahlrona - This is the chocolate that a lot of pastry chefs swear by! It's usually hard to find in stores, but comes in a ton of different forms.
- Callebaut - This is amazing chocolate that comes in block form, but is usually much harder to find but Whole Foods usually has it as do specialty stores.
- Scharffen Berger - I've never actually tried this brand but I've heard a lot of great things about it.
- Ghirardelli - The most affordable and widely available baking bars that are still high quality! I always have either their semi-sweet or bittersweet baking bars on hand even though it's not my number one choice.
Toasted Hazelnuts
Adding hazelnuts is optional, but I just love the added crunch! This tart would also be delicious with toasted almonds!!
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Equipment
Ingredients
- ½ perfect pie crust recipe, blind baked
- 1 cup toasted hazelnuts, roughly chopped
- 8 ounces dark chocolate, chopped
- 2 tablespoons blood orange juice
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare you favorite homemade pie crust and let cool completely to room temperature. Check out all my tips and tricks for perfect flaky pie crust!
- Evenly sprinkle the chopped toasted hazelnuts to cover the bottom of the cooled pie crust and set aside.
- Add the chopped chocolate, blood orange juice, and vanilla to a large bowl.
- Place the cream in medium saucepan and bring to a simmer over medium-low heat. Pour over the chocolate and whisk until completely smooth.
- Pour the chocolate ganache into the tart shell over the hazelnuts.
- Place in the fridge and chill until filling is firm, at least 3 hours.
- Garnish with sliced blood oranges, chocolate slivers, and chopped hazelnuts right before serving.
Notes
Nutrition
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