Blood Orange Tartlets
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These sweet blood orange tartlets are an easy dessert made with baked tart shells that are topped with a layer of creamy chocolate ganache and homemade blood orange curd. These pretty pink treats are perfect for bridal or baby showers, potlucks, Valentine’s day or Easter.
Recipe at a Glance: Blood Orange Curd Tarts
- Details
- These creamy chocolate orange tartlets make wonderful use of your homemade blood orange curd to create a sweet and stunning mini dessert.
- Make ahead and refrigerate for up to 3 days or freeze for up to 3 months.
Although we love enjoying our sweet blood orange curd by the spoonful directly from the jar, it’s nice to have a special way to show off your efforts and these blood orange mini tarts are the best way to do this. Although most lemon or orange curd tart recipes are made with a curd-only filling, this simple tartlet recipe features a layer of creamy chocolate ganache as well as orange curd, which makes the tart taste just like a chocolate orange. If you want to really gild the lily, garnish with a slice of candied blood orange.
Ingredients & Substitutions
- Blood orange curd–This recipe was designed specifically to use your homemade blood orange curd, but you can swap in store-bought lemon or orange curd.
- Tart shells–Store-bought tart shells work great here and are readily available in the freezer section of most supermarkets, but you can definitely use your own homemade tart shells.
- Chocolate–I prefer dark chocolate as the slight bitterness pairs beautifully with the sweet orange flavor of the curd, however, if you prefer milk chocolate, you can use that.
How to Make Orange Curd Mini Tarts
1. Heat the whipping cream in a small saucepan over medium heat just until it begins to steam.
2. Pour the cream over the chopped chocolate and stir until melted and smooth.
3. Spoon the chocolate ganache into the tart shells. Chill until set.
4. Dollop the orange curd on top of the chocolate in each tart shell. Garnish with candied orange slices, if desired.
FAQs
Yes. Freeze them on a baking sheet until solid, then wrap in plastic, or store in a single layer in a sealed container for up to 3 months. Thaw in the refrigerator before serving. The pastry will be softer than freshly made tarts.
Candied orange slices are a stunning garnish, but if you don’t have time to make them, or would prefer something different, a dollop of whipped cream or a few chocolate shavings will dress these tartlets up nicely. You can also enjoy them ungarnished.
Storage
These are best enjoyed the day they are made, but you can store them in the fridge, covered with plastic, for up to 3 days. The pastry will continue to soften as it sits in the fridge.
Tips & Troubleshooting
- Don’t let the whipping cream boil as this may cause it to separate.
- Be sure to chop the chocolate finely so that it melts smoothly. If the pieces are too big, the ganache will cool before the chocolate is fully melted.
Blood Orange Curd Tartlets
Ingredients
- ½ cup whipping cream
- 3 ½ ounces (100 g) dark chocolate finely chopped
- 8 tart shells baked and cooled
- 1 cup blood orange curd
- Candied orange slices for garnish (optional)
Instructions
- In a small saucepan over medium heat, warm the cream just until it begins to steam and bubbles begin to form around the edges.
- While the cream is heating, place the chocolate in a heatproof bowl. Pour the hot cream over the chocolate and stir until smooth.
- Spoon 1 tablespoon of chocolate ganache into each tart shell. Chill in the refrigerator until set, about 20 minutes.
- Dollop 2 tablespoons of curd on top of each tart and garnish with a candied orange slice, if desired.
Notes
- Don’t let the whipping cream boil as this may cause it to separate.
- Be sure to chop the chocolate finely so that it melts smoothly. If the pieces are too big, the ganache will cool before the chocolate is fully melted.
