Happy Halloween! This year, I’ll make Goshly Chocolate Orange Tart captures the spirit of the season with its over-the-top design. While this recipe might be a bit time-consuming, it’s not difficult, making it a great project to enjoy with children on Halloween afternoons.
The idea for this orange chocolate tart recipe began because I had leftover puff pastry from my Tarte Tatin. You could buy the puff pastry, but once you see how enjoyable making it is, you may not want to!
The over-the-topness of dark chocolate and orange tarts comes in the form of ghost meringues, which are easy-peasy to make. These ghostly additions, combined with a chocolate orange filling, bring together the rich flavors of dark, slightly bitter chocolate and zesty orange, perfect for Halloween.
The chocolate orange tart recipe is simple. Fill pastry cases with a ganache, then top them with melted chocolate to sandwich tart and meringue together. Et voila, mini ghostly chocolate orange tarts – the perfect sweet treat for any Halloween party!
These Chocolate Orange Tarts pair wonderfully with drinks that enhance their rich, sweet, and citrusy flavors.
- Pumpkin Martini complements the deep chocolate,
- Sparkling wines like Prosecco or Champagne offer a refreshing contrast.
- Irish cream liqueur for a creamy pairing
- Chai Tea’s spices can accentuate the tart’s flavors
- Fruit-infused water with orange slices and mint provides a refreshing complement.
Here is how to make chocolate orange tart!
Ingredients
For the tarts
- 8 oz Puff Pastry, either home-made or shop-bought
- 1 egg, beaten
- 100 ml double cream
- 6 oz dark chocolate at least 70% cocoa
- 1 tbsp orange zest, finely grated
- 1 tbsp orange juice
- 1 tsp ginger
For the meringue
- 3 egg whites
- 6 oz caster sugar
Instructions
- Preheat the oven to 170oC and line a baking sheet with greaseproof paper.
- Make the meringue by whisking the egg whites until they form stiff peaks. Then continue to whisk while slowly adding the sugar, about a tablespoon at a time, and combining completely before adding the next bit. The meringue should be stiff and glossy- and should stay put when you turn the bowl upside-down. Put it over your head if you are feeling brave!
- Put the mixture into a piping bag with a large nozzle and pipe onto the baking sheet, making them fairly high. Leave a fair bit of space between each one, as they spread a little when baking.
- Put into the oven and reduce temperature to 140oC. Bake for at least an hour until the meringues are crisp. Then, turn off the oven and leave the meringues in there for at least another hour, until cool.
- To make the tarts, roll out the puff pastry until fairly thin and cut small circles with a cookie cutter, or a glass. Press into a greased cupcake mold tin and prick the bases with a fork to stop them from rising too much.
- Bake in the oven at 180oC for 10 mins, then remove from oven.
- In the meantime, make the ganache by warming the cream in a pan until just simmering. Grate half the chocolate and stir into the cream until melted. Remove from heat.
- Put the beaten egg into a large bowl and slowly add the cream and chocolate, a little at a time, and whisking constantly. Then stir in the zest and juice.
- Pour the mixture into the pastry cases and return to the oven for about 20 minutes, or until the pastry is golden and the ganache has set.
- When the tarts have cooled, melt the rest of the chocolate and spread onto the tarts. Stick on the ghost meringues before the chocolate sets.
Ghostly Chocolate Orange Tarts
Ingredients
For the tarts
- 8 oz Puff Pastry either home-made or shop-bought
- 1 egg beaten
- 100 ml double cream
- 6 oz dark chocolate at least 70% cocoa
- 1 tbsp orange zest finely grated
- 1 tbsp orange juice
- 1 tsp ginger
For the meringue
- 3 egg whites
- 6 oz caster sugar
Instructions
- Preheat the oven to 170oC and line a baking sheet with greaseproof paper.
- Make the meringue by whisking the egg whites until they form stiff peaks. Then continue to whisk while slowly adding the sugar, about a tablespoon at a time, and combining completely before adding the next bit. The meringue should be stiff and glossy- and should stay put when you turn the bowl upside-down. Put it over your head if you are feeling brave!
- Put the mixture into a piping bag with a large nozzle and pipe onto the baking sheet, making them fairly high. Leave a fair bit of space between each one, as they spread a little when baking.
- Put into the oven and reduce temperature to 140oC. Bake for at least an hour until the meringues are crisp. Then, turn off the oven and leave the meringues in there for at least another hour, until cool.
- To make the tarts, roll out the puff pastry until fairly thin and cut small circles with a cookie cutter, or a glass. Press into a greased cupcake mold tin and prick the bases with a fork to stop them from rising too much.
- Bake in the oven at 180oC for 10 mins, then remove from oven.
- In the meantime, make the ganache by warming the cream in a pan until just simmering. Grate half the chocolate and stir into the cream until melted. Remove from heat.
- Put the beaten egg into a large bowl and slowly add the cream and chocolate, a little at a time, and whisking constantly. Then stir in the zest and juice.
- Pour the mixture into the pastry cases and return to the oven for about 20 minutes, or until the pastry is golden and the ganache has set.
- When the tarts have cooled, melt the rest of the chocolate and spread onto the tarts. Stick on the ghost meringues before the chocolate sets.
