This chocolate blood orange tart has a chocolate hazelnut crust, filled with a rich blood orange chocolate ganache, then topped with sliced blood oranges.
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.
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.
Let the crust fully cool to room temperature before filling.
Ganache
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.
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!
Notes
Note: 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 tart!