Blood Orange Chocolate Tart Recipe ~ Barley & Sage

Name: Blood Orange Chocolate Tart
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Ingredients: 1 1/2 cups chocolate graham crackers; 1/2 cup toasted hazelnuts (finely ground); 2 tablespoons granulated sugar; 1 tablespoon blood orange zest (optional); 6 tablespoons unsalted butter (melted); 8 ounces dark chocolate (roughly chopped); 1 cup heavy whipping cream; 2 tablespoons blood orange juice; chocolate shavings; crushed hazelnuts; blood orange slices

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There's just something about chocolate, hazelnut, and blood orange that pairs so well together! This chocolate blood orange tart has a chocolate hazelnut crust, filled with a rich blood orange chocolate ganache, then topped with sliced blood oranges. It's simple, elegant and SO good!

chocolate blood orange tart cut into slices.

You might also like this biscoff chocolate tart or this kumquat custard tart!

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Ingredient Notes
Step by Step Instructions
Recipe Notes
Recipe FAQ's
Tips for Success!
More Recipes You Might Like!
Recipe Card
Comments

Ingredient Notes

You only need a few simple ingredients for this chocolate blood orange tart!

labeled ingredients for blood orange chocolate tart.

Chocolate Graham Crackers - The tart crust is made from ground up chocolate graham crackers, but you could easily swap out regular graham crackers if you prefer. Chocolate graham crackers can sometimes be hard to find, so I usually end up using chocolate teddy grahams!

Ground Hazelnuts - This is optional, but I love adding some ground hazelnuts (or hazelnut flour) to the crust for some toasty, nutty flavor. You could also use almond flour or just replace with extra graham crackers.

Blood Oranges - I prefer to use blood oranges for their beautiful color! However, regular oranges will work just as well! You need fresh blood oranges and orange zest for the best flavor. I also used sliced blood oranges a garnish, but that's optional!

Heavy Whipping Cream - This is used for the ganache and cannot be substituted.

Dark Chocolate - When making a chocolate ganache tart, you want to use a high quality chocolate baking bar because they're designed to melt smoothly and they have the best flavor! 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 and is easy to purchase online.
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.

The complete list of ingredients and amounts is located in the recipe card below.

Step by Step Instructions

Preheat your oven to 350°F.

Pulse the chocolate graham crackers in a food processor until you have about 1 ½ cups of finely ground crumbs (2 cups total if you're not using ground hazelnuts).

In a large bowl, combine the graham cracker crumbs, ground hazelnuts, granulated sugar, orange zest, and melted butter. Mix until it resembles wet sand.

mixing together chocolate crust ingredients.

adding chocolate graham cracker crust to tart pan.

Press the mixture into the bottom of the tart pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.

Bake the crust at 350°F for about 15 minutes or until it's dried out.

chocolate hazelnut tart crust before baking.

Let the crust fully cool to room temperature before filling.

Finely chop the dark chocolate and place into a large bowl.

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then mix in the blood orange juice until fully combined.

Pour the blood orange chocolate ganache into the cooled tart crust and smooth into an even layer.

pouring blood orange chocolate ganache into tart crust.

Chill the chocolate blood orange art in the fridge for at least 2 hours or until the chocolate is fully set.

If desired, garnish with chocolate shavings, crushed hazelnuts, and fresh blood orange slices!

garnishing blood orange tart with chocolate shavings.

topping chocolate blood orange tart with sliced blood oranges.

Recipe Notes

Most standard tart pans are about 1 inch deep. So if you're using a deep dish pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.

This recipe can be used to make a few different sizes of blood orange chocolate tart!

chocolate blood orange tart with chocolate graham cracker crust.

Recipe FAQ's

How long does this blood orange chocolate tart last?

This tart will keep covered in the fridge for up to 5 days.

Can I freeze this tart?

Yes, this chocolate blood orange tart freezes super well! Chill until the chocolate topping is fully set, then wrap tightly and freeze for up to 3 months. You can serve frozen or let cool to room temperature first.

Do I have to use blood oranges in this tart?

No! You can use regular navel oranges or cara cara oranges!

How do you make chocolate shavings?

Using a vegetable peeler, shave the edge of a chocolate bar for narrow curls or the side of a chocolate bar for wider curls. I like to store chocolate curls in a container in the freezer so that they stay fresh and don't melt! Use as a garnish right before serving.

Tips for Success!

For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!

Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.

A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.

More Recipes You Might Like!

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