This no-bake chocolate orange tart layers a crumbly Bourbon cookie crust, smooth dark chocolate ganache, and creamy sweet-tangy orange custard. Each layer chills before the next is added, creating a clean contrast without turning on the oven.
Why You'll Love This No-Bake Chocolate Orange Tart
- Three contrasting textures: The crumbly shell, smooth ganache, and creamy custard make every slice more interesting.
- Fresh seasonal orange flavor: Freshly squeezed juice gives the top layer its sweet and tangy citrus character.
- No oven required: The crust and both fillings are prepared on the stovetop or countertop before chilling.
- Convenient to prepare ahead: The finished tart keeps refrigerated for 3-4 days.
When fresh oranges fill the farmers' market, I naturally want to use their juice in seasonal desserts. This tart lets that bright flavor sit above dark chocolate instead of disappearing into it. I reach for similar citrus character in my orange juice cake and no-bake orange cheesecake. Here, however, the fresh custard gives the fruit its own unmistakable layer. It feels rewarding to make the most of good oranges while they are plentiful.
I wanted three distinct textures, beginning with a crumbly cookie shell. The smooth ganache brings the deep richness I value in my chocolate ganache brownies. Above it, the orange custard stays creamy, sweet, and tangy. I thicken that layer much like my eggless lemon curd, using cornstarch and condensed milk. Chilling the ganache first preserves the contrast between both fillings. That balance of chocolate and orange makes the extra layering worthwhile for me.
Key Ingredients for No-Bake Chocolate Orange Tart
These ingredients create the tart's crumbly, smooth, and creamy layers.
- Bourbon chocolate sandwich cookies: I process the whole cookies because their cream filling contributes flavor and helps form the crumbly shell.
- Dark chocolate and heavy cream: For me, 55% dark chocolate gives the ganache richness without overwhelming the orange layer.
- Fresh orange juice: I use freshly squeezed juice when oranges are plentiful because it gives the custard its distinct citrus character.
- Sweetened condensed milk and cornstarch: I combine them with butter to create an eggless orange custard that thickens smoothly.
How to Make No-Bake Chocolate Orange Tart
The tart is assembled in four stages, allowing each layer time to become firm.
1. Prepare the tart shell: Combine the crushed Bourbon cookies with melted butter. Press the mixture into the tart pan and refrigerate.
2. Add the chocolate ganache: Pour hot cream over the chopped chocolate and whisk until smooth. Spread it inside the chilled shell and refrigerate again.
3. Prepare the orange custard: Heat the butter, sugar, and orange juice. Thicken with the cornstarch mixture before stirring in the condensed milk.
4. Assemble and chill: Spread the orange custard over the chilled ganache. Refrigerate the tart until completely set.
Tips for No-Bake Chocolate Orange Tart
- Chop the chocolate finely: Small, even pieces melt more consistently when the hot cream is added.
- Allow every layer to chill: The separate chilling periods keep the ganache and orange custard visually distinct.
- Keep the custard moving: Continuous stirring helps the cornstarch thicken evenly and protects the base from scorching.
- Smooth the custard promptly: Level the top immediately after pouring because the thickened custard becomes firmer as it cools.
Storage
I keep this tart covered in the refrigerator for 3-4 days. I do not freeze it because I have not tested how the three layers behave after thawing.
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Recipe
No-Bake Chocolate Orange Tart
Ingredients
Bourbon Biscuit Tart Shell
- 300 g bourbon chocolate sandwich cookies - including the cream filling
- 115 g unsalted butter - melted
Chocolate Ganache
- 180 ml heavy cream
- 200 g dark chocolate - (55% cocoa) finely chopped
Orange Custard
- 240 g unsalted butter
- 70 g granulated sugar
- 400 ml freshly squeezed orange juice
- 4 tablespoons cornstarch
- 4 tablespoons water
- 397 g sweetened condensed milk - 1 can
Instructions
- Process 300 g bourbon chocolate sandwich cookies, including their cream filling, into fine crumbs. Add 115 g unsalted butter melted and mix until evenly combined.
- Press the cookie mixture firmly across the base and up the sides of a 9-inch-wide, 1 ½-inch-deep tart pan with a removable bottom. Refrigerate for 30 minutes.
- Place finely chopped 200 g dark chocolate in a heatproof bowl. Heat 180 ml heavy cream for 5 minutes until hot, without letting it boil. Pour the cream over the chocolate and leave it undisturbed for 5 minutes. Whisk for 2 minutes or until completely smooth.
- Pour the chocolate ganache into the chilled tart shell. Smooth the surface with a spatula and refrigerate for 15 minutes.
- Combine 240 g unsalted butter, 70 g granulated sugar, and 400 ml freshly squeezed orange juice in a saucepan. Bring to a boil over medium heat. Remove from the heat and cool for 5 minutes.
- Mix 4 tablespoons cornstarch with 4 tablespoons water until completely smooth. Whisk the slurry into the warm orange mixture. Return the saucepan to low heat and stir continuously for 4 minutes.
- Add 397 g sweetened condensed milk. Cook over low heat for 5 minutes, stirring continuously with a spatula, until the orange custard thickens.
- Pour the orange custard over the chilled chocolate ganache and smooth the surface. Refrigerate the tart for 1 hour or until completely set.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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