A crispy chocolatey gluten-free crust paired beautifully with a sweet and tangy ricotta and orange filling – This Orange Chocolate tart is a the perfect dessert for a fall afternoon treat.
I’ve got some awesome news for all of you, this week is National Baking Week! You know I’m always up to celebrate national awareness days, so I’m obviously super excited about this – Especially because involves dessert!
To celebrate, I’ve come up with a super easy delicious Orange Chocolate Tart, inspired by my love for sicilian foods. The base is made with a slightly salted dark chocolate, pistachio and almonds. The simple orange and ricotta filling is very similar to cannoli‘s – the only difference is that I’ve added loads of orange zest.
The tart crust is smartly gluten-free and made with superfood almonds, naturally sweet dates and pistachio and honey (so you don’t need to add extra sugar), and a bit of dark chocolate.
Low in fats and highly nutritious, there’s everything to love about this base, and you can use it for all your favorite tart recipes. All you need to do is throw the ingredients in a food processor and pulse until combined.
I usually blind-bake the crust for about 15 mins, before filling it with that delicious tangy ricotta mixture. If you feel crazy-for-orange as I did, spread some optional orange marmelade over the base before adding the filling. Bake for a further 20 min, and then you’re all ready to enjoy one of my favorite tarts of all time!
To better celebrate National Baking Week, this year I’m parterning up with HomeSense. If you’ve never been to HomeSense before, my friends, you’ve been missing out. I’m totally obsessed with this place!
I find myself get lost for hours, browsing around the beautiful and unique accessories. Everything you see in this picture is part of my jackpot from a recent shopping session. From all-things related to cooking, to all-you-can-dream of to furnish your home, HomeSense is definitely my go-to place and cannot recommend it enough.
Back to this Orange Chocolate Tart, if you’re looking for an easy heart-warming seasonal dessert to enjoy this fall, give this tart a try – you’ll just want to make it over and over again!
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
- 160gr almond flour
- 60gr pistachio flour
- 2 tbsp rice flour
- 40gr high-quality cocoa powder
- 50gr dark chocolate, chopped
- 5 soft dates, finely chopped
- 2 tbsp honey
- 2 tbsp coconut oil
- 500gr fresh ricotta, well drained
- 5 tbsp sugar
- zest of 2 oranges
- 1 pod vanilla bean
- 3 large eggs
- 1 orange, thinly sliced (ends discarded)
- 220 gr sugar
- 180 ml water
- 2 tbsb dark chocolate, melted
- Preheat oven to 175C/ 350F.
- In a food processor, mix together pistachio and almond & rice flour, cocoa and chopped dark chocolate. Then add in chopped dates, honey and coconut oil, and mix until combined.
- Put the mixture into a tart dish, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the dish to form the base.
- Blind-bake for about 15 mins, until slightly cooked.
- In the meantime prepare the fillin. In large bowl beat together ricotta and sugar until creamy. Add in vanilla, orange zest. Then, fold in one egg at the time, mixing well in-between.
- Remove the crust from the oven and allow to cool slightly. Then spread the orange marmelade all over the base.
- Pour the filling over the crust, then transfer the tart back in the oven. Bake for about 20 min, or until the filling is set over the edges but still slightly giggly in the center, just like a cheesecake.
- For the caramelized orange slices: In a large pot, stir the sugar into the water until dissolved. Arrange the orange slices over and bring to a simmer. Continue to lightly simmer until the slices are translucent and water reaches a thin syrup consistency. Remove the slices from the pan and transfer over a griddle, to remove the syrup in excess.
- Remove the tart from the oven and allow to cool, then drizzle with optional melted dark chocolate and arrange caramelized oranges on top.
- Serve at room temperature or slightly chilled. Cover with cling film and refrigerate for up to 2 days.
If the crust mixture is too dry, simply add a little more coconut oil.
This post is sponsored by HomeSense. All the products present in the shooting were purchased at HomeSense and may be available at your local store. All opinions are my own as always, and yes, I’m truly obsessed with HomeSense. Thank you for supporting the brands that support The Petite Cook!