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Chocolate Tart with Orange Marmalade and Pistachios Recipe

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  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This decadent Chocolate Tart with Orange Marmalade and Pistachios combines a rich, smooth dark chocolate filling with a zesty citrus twist and a crunchy nutty topping. The buttery crust provides a perfect base for the silky ganache, accented by the vibrant sweetness of orange marmalade and the earthy crunch of toasted pistachios. Ideal for elegant dessert occasions, this tart is both visually stunning and irresistibly delicious.

Ingredients

For the Tart Crust

  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tablespoons ice water

For the Chocolate Filling

  • 8 oz (225g) dark chocolate (70% cocoa), chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar

Topping

  • 1/3 cup orange marmalade, warmed
  • 1/3 cup shelled pistachios, toasted and roughly chopped

Instructions

  1. Prepare the Tart Crust: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until mixture resembles coarse crumbs. Add the egg yolk and pulse again, adding ice water 1 tablespoon at a time until dough begins to clump. Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Blind Bake the Crust: Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press the dough into the pan and trim excess. Prick the base with a fork, line with parchment paper, fill with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for 15 minutes, remove weights and paper, then bake another 10 minutes until golden and cooked through. Let cool.
  3. Make the Chocolate Filling: Heat the heavy cream and sugar in a saucepan over medium heat until just simmering. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in the butter and vanilla extract until fully combined.
  4. Assemble the Tart: Pour the chocolate ganache into the cooled tart shell and smooth the top with a spatula. Chill in the refrigerator for at least 2 hours or until set.
  5. Add Toppings and Serve: Once the tart is set, brush the surface gently with warmed orange marmalade to add a glossy, citrusy layer. Sprinkle the toasted chopped pistachios evenly over the top before serving for added texture and flavor.

Notes

  • Use high-quality dark chocolate for the best flavor and a smooth ganache.
  • Make sure the tart crust is fully cooled before pouring the chocolate filling to prevent melting the crust.
  • Orange marmalade can be replaced with apricot jam for a milder sweetness.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • To toast pistachios, spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, watching closely to prevent burning.

Find it online: https://cookedbylina.com/chocolate-tart-with-orange-marmalade-and-pistachios-recipe/