No-Bake Chocolate Orange Tart
This no-bake chocolate orange tart combines a Bourbon cookie shell with dark chocolate ganache and silky orange custard. The three-layer tart sets in the refrigerator without requiring an oven.
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
Use the specified pan: A 9-inch-wide, 1 ½-inch-deep pan provides enough capacity for the crust and both filling layers.
Keep the cookie filling: Process the Bourbon cookies whole because the crust ratio accounts for their chocolate cream filling.
Control the cream temperature: Heat the cream until hot but not boiling. Excessive heat can make the ganache greasy or cause it to separate.
Protect the clean layers: Chill the ganache for the full 15 minutes so its surface can support the orange custard.
Nutrition
Calories: 760kcal | Carbohydrates: 67g | Protein: 7g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 181mg | Potassium: 470mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1352IU | Vitamin C: 22mg | Calcium: 159mg | Iron: 6mg
