This rich chocolate orange tart is surprisingly simple to prepare. It’s a no-bake dessert with a crunchy Biscoff cookie crust, a silky 55% dark chocolate ganache infused with orange zest, and a finishing of candied orange slices.
Orange zest in the cream gives the filling a bright citrus note without overpowering the chocolate.
The crust comes together in minutes and firms up in the fridge, making this tart an excellent Christmas or winter dinner dessert — or any time you want an impressive chocolate tart with minimal fuss.
Crust tips
Ratio: One standard package of Biscoff cookies (8.8 ounces / 250 g) combined with one stick of unsalted butter produces enough crumbs for an 8–9 inch (20–23 cm) tart pan with a removable bottom.
This is a no-bake tart, but if you prefer a firmer crust, you can bake it for about 10 minutes at 320–350°F (160–175°C).
Process the cookies to very fine crumbs so they press smoothly into the pan. Remove any large pieces for a neater crust. Chilling the crust before adding the ganache is essential — refrigerate for 30 minutes or freeze for 15 minutes.
How to make the ganache filling
Use a good-quality dark chocolate — 55% cocoa works well for a balanced, smooth ganache that isn’t too bitter. Finely chop the chocolate or use callets for faster melting.
Heat the cream until steaming (not boiling), infuse it with orange zest, strain, reheat gently, pour over the chocolate, let sit for 2 minutes, then stir until glossy and smooth. Finish the ganache with a little butter and a pinch of salt for shine and flavor.
Garnish
Top the tart with candied orange slices for a classic presentation. You can also use fresh orange segments, whipped cream, chocolate shavings or a light drizzle of caramel — add delicate garnishes just before serving.
Make ahead
This tart is ideal for making ahead. Prepare it the night before, cover (without the garnish) and refrigerate. Remove from the fridge about 20 minutes before serving to let the ganache soften slightly. Add candied oranges or whipped cream just before serving if using.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- For clean slices, use a sharp knife and wipe it between cuts.
- If choosing between chocolate callets and a chocolate bar, a finely chopped chocolate bar often melts more evenly.
- Avoid candy melts; they won’t give the same texture or flavor as real chocolate.
More dessert recipes you might like
- Dark Chocolate Truffles: Two-ingredient truffles that are rich, simple and perfect for a quick chocolate treat.
- No-Bake Chocolate Biscuit Cake: Another easy, fridge-set no-bake dessert with a nostalgic feel.
- Orange Bread: A zesty loaf with bright orange flavor that pairs well with coffee or tea.
No-Bake Chocolate Orange Tart
Ingredients
For the crust:
- 1 package Biscoff cookies 8.8 ounces / 250 grams
- 1 stick unsalted butter melted
For the ganache:
- 1 cup heavy cream 250 ml
- 1 orange zest only
- 1½ cups semi-sweet dark chocolate 55% (about 8.8 ounces / 250 g)
- 2 tablespoons unsalted butter 1 ounce / 30 g
- 1 pinch salt
For the garnish:
- 1 cup water
- 1 cup granulated sugar
- 1 orange thinly sliced
Instructions
Crust:
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Process the Biscoff cookies in a food processor until very fine crumbs (about 30 seconds). Transfer to a bowl, stir in the melted butter until crumbs are evenly coated, and remove any large pieces.
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Press the mixture into an 8–9 inch tart pan with a removable bottom, using the base of a glass or measuring cup to compact the crumbs and form even sides.
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Chill the crust in the refrigerator for 30 minutes (or 15 minutes in the freezer).
Ganache filling:
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Heat the cream over medium-low until it steams and small bubbles form around the edges. Remove from heat, add the orange zest, and let it infuse for 15 minutes.
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Strain out the zest, reheat the cream until steaming (not boiling), pour it over the finely chopped chocolate, and let sit for 2 minutes. Stir until smooth, then add the butter and a pinch of salt, stirring until melted and glossy.
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Pour the ganache into the chilled crust, smooth the top, and refrigerate for 3–4 hours or overnight until set.
Candied oranges:
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Combine water and sugar in a wide, heavy-bottomed pot. Bring to a boil, reduce heat and stir until sugar dissolves. Add orange slices in a single layer and simmer gently for about 40 minutes.
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Transfer slices to a cooling rack to dry. Once cool, sprinkle with granulated sugar and store in an airtight container in the fridge until ready to use. Arrange slices on the tart just before serving.
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Enjoy!
Notes
- Heavy cream: US heavy cream (double cream in the UK) can be substituted with whipping cream if needed.
- Chocolate: 55% dark is often labeled semi-sweet. You can use bars or callets/buttons. Avoid candy melts. Using 70% chocolate will produce a firmer, more bitter ganache.
- Serving size: This is a rich tart; smaller slices are recommended. It serves about 6–8 people.
- Pan size: An 8-inch pan yields a taller tart and may require less crumb or ganache; a 9-inch pan makes a shallower tart with wider slices.
- Make ahead: The crust and candied oranges can be prepared a day ahead. The whole tart can be assembled the day before (omit garnish) and refrigerated.
- Timing: If preparing everything in one day, you can start with the candied oranges, then make the crust and ganache while the tart chills for several hours.
Nutrition
Nutrition information is an estimate and may vary depending on ingredients and portion sizes.